Dudhi Muthia is a timeless and much-loved snack from the heart of Gujarati cuisine. Packed with wholesome ingredients and rich in traditional flavors, this dish is a perfect example of how simple, everyday ingredients can come together to create something truly comforting and satisfying. Made primarily with grated bottle gourd (dudhi or lauki), whole wheat flour, gram flour, and a medley of spices, the dough is shaped into fist-sized rolls — hence the name ‘muthia’, derived from the word ‘muthi’ meaning ‘fist’ in Gujarati.
What sets dudhi muthia apart is its unique preparation method. These rolls are gently steamed until cooked through, which gives them a wonderfully light, soft, and moist texture. Once cooled, they are sliced into bite-sized pieces and typically sautéed with a tempering of mustard seeds, sesame seeds, and curry leaves, which adds a delightful crunch and depth of flavor to each bite.
When prepared with care, muffins turn out irresistibly fluffy and aromatic, making them a hit with both kids and adults alike. Whether served with a hot cup of chai or as a healthy evening snack, they never fail to impress.
If you want to master the art of making perfect dudhi muthia every time, keep reading for tried-and-true tips, step-by-step guidance, and smart tricks that will elevate your cooking game and help you create this Gujarati classic with confidence and finesse.
What Is Muthiya?
Muthiya, a cherished traditional snack from the vibrant state of Gujarat in Western India, holds a special place in the hearts of those who savor authentic Indian cuisine. The name “Muthiya” is derived from the Gujarati word “muthi,” meaning “fist,” referring to the method of shaping the dough by hand. This beloved dish is essentially a type of savory dumpling crafted from a wholesome blend of flours—most commonly chickpea flour (besan), whole wheat flour, and sometimes semolina—combined with grated vegetables such as bottle gourd (lauki/dudhi), fenugreek leaves (methi), or cabbage.
To this dough mixture, a flavorful medley of spices is added—turmeric, red chili powder, cumin seeds, asafoetida, sesame seeds, and occasionally a pinch of sugar or jaggery to balance the flavors in true Gujarati fashion. The dough is kneaded until soft and then shaped into cylindrical rolls or small dumpling-like portions using the palms.
Traditionally, Muthiya can be prepared in two primary ways: steaming and shallow frying. When steamed, they result in a soft, light texture that is low in oil, making them a healthy snack option. These steamed versions are often sliced and then lightly sautéed in a tempering of mustard seeds, curry leaves, and sesame seeds, giving them an irresistible golden crust. On the other hand, when fried, particularly in variations like Methi Muthia, they develop a crispy exterior with a hearty, flavorful bite that pairs well with tea or chutneys.
Beyond being served as a standalone snack or appetizer, Muthiya plays a versatile role in Gujarati cuisine. It is frequently used as a delicious component in vegetable-based curries or shaak. A classic example is Undhiyu, the iconic mixed vegetable dish, where Muthiya adds texture and depth. Another popular variant is Tameta Muthia nu Shaak, a tomato-based curry that beautifully balances the soft, spiced dumplings with tangy, flavorful gravy.
❤️ You’ll Love This Recipe
- Healthy Breakfast or Nibble: Offers a nutritious elective to deep-fried alternatives as these are steamed.
- Meal-Prep Inviting: Steam ahead of time and store in the fridge or cooler for afterward utilize, at that point rapidly make treating and serve when prepared. More points of interest are in the capacity enlightening segment below.
- Ideal for Picnics or Travel: Appreciate at room temperature, making them idealize for on-the-go snacks amid excursions or trips. Match with little ketchup pockets for included convenience.
- Lunch-Box Favorite: Pack for kids’ lunch boxes as a top-notch and wholesome option.
🧾 Ingredient Notes
- Bottle Gourd (Lauki): How to select lauki?
- Look for a bottle gourd with smooth, firm skin that is free from flaws, bruises, delicate spots, or spilling juices. The color ought to be steady and pale green.
- Choose a medium-sized bottle gourd that feels overwhelming for its measure. Dodge ones that are as well little or as well expansive, as they may be youthful or overripe, respectively.
- Choose lean assortments of bottle gourd as they regularly contain less seeds.
- Ginger and Green Chilies: I more often than not pulverize them together in a damp bump of my zest processor. On the other hand, you can utilize mortar and pestle, or basically utilize ground ginger or ginger paste and finely chopped green chilies.
- Sugar and Lime juice: If you don’t mind do not skip sugar. Believe me, it gives the idealize adjust of sweet and tart flavors.
- Red chili powder: Alter the sum as per your enjoying flavor inclination. Keep in intellect that green chilies are moreover added.
- Coriander-Cumin powder: It is commonly known as dhana-jiru powder in Gujarati. If you can utilize half coriander powder and half cumin powder separately.
- Coarse Entirety Wheat Flour (Bhakhri Flour): This coarse flour includes surface to the muthiya and makes them cushy (and not gummy, thick). If inaccessible, you can utilize normal entirety wheat flour.
- Besan (Gram flour): Select finely ground customary besan for a smoother surface in the dough.
- Baking Pop: A little sum of preparing pop makes a difference in accomplishing a light and soft surface in the muthia.
Here are the fixings you’ll require for treating (aka vaghar). Sesame seeds include a decent crunch and nutty flavor. Also, curry clears out include a one of a kind flavor and aroma.
👩🍳 Step By Step Photo Instructions
Prepare the Muthia Dough & Steam:
1, 2) In an expansive bowl, combine grated lauki, chopped cilantro, pulverized ginger-green chili, sugar, salt, turmeric powder, red chili powder, cumin-coriander powder, hing, fennel seeds, and cumin seeds. Blend thoroughly.
3, 4) Include yogurt, lemon juice, oil, and heating pop. Blend until well combined.
5, 6) Include coarse wheat flour and besan, and blend until a sticky, free batter shapes. The batter ought to be free sufficient to scarcely shape into balls or logs.
7, 8) Sprinkle a teaspoon of oil over the mixture and smooth it out to decrease stickiness.
9) Get ready the steamer by including water to the base and bringing it to a bubble. Oil the steamer plate with oil.
10) Oil your palms with oil and shape the mixture into 1 ½ inches breadth logs.
11) Put them on the lubed plate, taking off space between each log.
12) Steam them on medium-high for 23-25 minutes until a cut embedded into the center comes out clean.
13) Permit the steamed muthiya to cool in the plate for 10 minutes some time recently exchanging them to a chopping board. Let them cool to warm, nearly room temperature.
14) Once cooled, cut the muthiya into lean slices.
Prepare the Tempering:
1) Warm oil in a pan over medium warm. Once hot, include mustard seeds and permit them to splutter. Include sesame seeds, which will begin to pop.
2) Include curry leaves.
3, 4) Instantly include the cut muthiya to the pan. Hurl tenderly and cook until brilliant brown and somewhat fresh around the edges, almost 2-3 minutes.
💭 Expert Tips
- Dough Consistency: Point for a delicate and sticky mixture consistency that can be formed into logs with ease.
- Avoid Solid Batter: Solid batter can result in thick and difficult muthia.
- Avoid Excessively Sticky Dough: It may lead to gummy and sticky muthia from the center.
- More or Less Flour: Alter the sum of flour based on the dampness substance of the bottle gourd.
- Allow to Cool. Some time recently, Cutting: Let the steamed muthia cool down some time recently cut them to avoid them from crumbling.
- No Resting Time for Dough: Shape and steam right absent after making the dough; something else lauki will keep discharging water and the dough will gotten to be damp and sticky.
- Steam on Medium-High Warm: Make beyond any doubt the water is bubbling all the time and not stew whereas steaming muthia to get the best texture.
🥣 Storage Instructions
Refrigerator:
- Steamed muthia: Steamed muthia: Store in a sealed shut container for 2-3 days. Some time recently serving, let them sit at room temperature for 20 minutes, at that point plan the treating and serve.
- Vagharela muthia: Store in an air-tight container for up to 2-3 days. To warm, spread in nearly a single layer on a microwave-safe plate and microwave it for around 45 seconds to 1 diminutive or until it gets to be warm. Overheating may result in dry muthia.
Freezer:
- Arrange the cut muthia in a single layer on a plate. Streak solidify them (for around 1 hour) until frozen.
- Transfer to a freezer-safe ziplock sack and store in the cooler for up to 2-3 months.
- To defrost, put the wanted sum in a bowl on the counter for 20-30 minutes or in the fridge overnight (for the following morning).
- Right some time recently serving makes the hardening, stir-fry, and appreciate hot!
🍽 Serving Ideas
- With Chutney or Sauce: Serve muthia with your choice of chutney or sauce, e.g., green chutney, tomato chili sauce, or garlic chutney.
- With Chunda: This is my childhood favorite combo to appreciate garama-garam muthia with mango chunda.
- With Tea or Coffee: Appreciate it as an evening nibble or breakfast with a hot cup of tea or coffee.
- With Kadhi: Kadhi muthia is a great combo. Grant it a try if you’ve never attempted. Turn this into a light supper by serving dudhi muthiya with Gujarati kadhi.
- As Farsaan: They too make a awesome expansion to a conventional Gujarati thali or meal.
