Dudhi muthiya aka dudhi gujiya is a Gujarati breakfast recipe. Not only in Gujarat, people in other regions here in India too love this morning snack. This bottle gourd snack is healthy is several ways.


First, it isn’t deep-fried, it’s steamed. It means little to no oil. Second, it’s prepared using veggie instead of maida. I am telling this because people aren’t fond of eating refined flour too much. Especially in the morning!

Typically found in Gujarati household dudhi, muthiya makes your tummy full. Moreover, it also delays food craving for a long time (unless you have a big belly 🤣). That’s what I like about this recipe. Not only morning breakfast, but dudhi muthiya also serves as a side dish with main course items.

Above all the bottle gourd muthiya is kids favourite too.

My daughter’s kid is fond of eating tomato sauce. Although I don’t like them smacking tomato sauce literally without bread or roti. You know how kids are! What I do is make them dudhi muthiya and coat it in tomato sauce. Both of them enjoy tomato sauce with muthiya, and I feel good about making them eat healthily. (Granny’s skill level 100 🤣 Try with your grandkids)

Is Dudhi Muthiya a Simple Recipe?

Making a tasty dish out of a boring vegetable is an ultimate art. You take bottle gourd, do some chop-chop, add spices, make the dough, steam and tamper it with mustard. That’s how you make healthy use of a vegetable underlying in your freeze for a long time.

Two important things about dudhi muthiya is – make a proper dough and monitor the steaming process. Rest everything falls right in their place.

I have been making this snack for a long time. Nothing is intimidating in this recipe. You are merely steaming a spice mix dough and then frying to add taste. In other words, dudhi muthiya is an “easy to make” snack which you can enjoy in morning or evening with tea. Go on and try it.

This Dudhi Muthiya is:

  • Tummy-filling and a heavy but healthy snack.
  • Oil-free because cooking oil is used only to tamper the steamed muthiya.
  • A perfect combo of tangy, spicy & mildly bitter taste.
  • An excellent snack made using spice-mix vegetables & flour.
  • Easy to make but can be a bit intense for beginners because of the steaming process.
  • A snack, a side dish, an accompaniment & a “Gujarati farsan”.

Tips For Making Tasty Dudhi Muthiya

  • Knead the dough gently & allow it to rest for an hour or so. It helps ingredients to make the dough flavorful. As a result, you get super tasty muthiya.
  • The muthiya dough must be soft, not stiff. If the dough is hard to apply cooking oil and knead again, allow it to rest for 10-12 mins.
  • Don’t add water to knead the dough, the vegetables you will add has enough water content.
  • Do not grate the bottle gourd beforehand. Additionally don’t leave grated bottle gourd unattended because it will turn black when exposed to air.
  • If you have already grated the bottle gourd place it in cold water. It won’t turn black.
  • Never add baking powder or baking soda to make muthiya. It won’t work.
  • Monitor the steaming time. Over steaming will naturally ruin the dough.
  • It takes only 10-12 minutes (max 15 mins) to steam any muthiya. More or less time will ruin everything.

Ingredients in Dudhi Muthiya Recipe

If you have scanned the recipe, you would know we have used a lot of ingredients here. Let’s take a look at what they do.

Flour

Wheat, rice, millet (bajra), gram flour, and semolina give great taste and texture. You can skip rice & millet (bajra) if you don’t want. Avoid using too much gram flour because it will be sticky and take more time to steam.

Spices

Carom & cumin seeds along with green chilli & ginger-garlic paste will make muthiya regular spicy. We call it as “medium teekha”. On the other hand, lemon juice will add tangy taste. Hence, a balanced mixture of Indian spices will satisfy your taste buds, whether morning or evening.

Vegetables

Of course, bottle gourd is our star ingredient because we are making dudhi muthiya. But I have also used fenugreek leaves (methi) along with the stem. Using methi leaves with stem is a healthy idea, and it also makes a great stuffing.

Above all, methi gives a mild-bitter taste which is healthy as per Ayurveda. In short, I recommend using fenugreek leaves in dudhi muthiya.

White Sesame Seeds & Desiccated Coconut

Like fenugreek leaves (methi), both sesame seeds & dry coconut are rich in essential nutrients. On top of it, sesame seeds with black mustard are the best combo to tamper dudhi muthiya. If you are still thinking about the mild-bitter taste of fenugreek leaves, then think about mustard also. Mustard is bitter too.