Baafela Dudhi/Lauki Na Mutiya | Steamed Bottlegourd dumplings

Muthiya is a famous tea time snack from the land of food lovers..yes you guessed it right..GUJARAT.
Gujaratis are really fun loving and food loving people.Having grown up with a lot of gujju friends , I was very lucky to have tasted all their yummy preparations.

Muthiya is a traditional snack made using vegetables like doodhi/lauki/bottle gourd,cabbage, methi/fenugreek leaves ,palak/spinach .The two variants are steamed and deep fried. The deep fried ones are very tasty while the steamed ones are tasty as well as healthy.
The deep fried muthiyas have a longer shelf life and can be used in various gravies like undhiya or tamatar muthiya nu saak etc.The steamed ones can be had as a starter or tea time snack with green chutney and sauce.
There is not much complexity involved in making these yummy snacks and can be put together in less than 30 mins.
While making Dudhi muthiyas we have to remember that Bottlegourd/dudhi is a water vegetable and has high water content,hence we donot need to add extra water while kneading the dough .

Preparation Time : 10 mins
Cooking Time : 25 min ( Steaming - 20 mins | Shallow frying - 5 mins )
Serves : 3-4 people (Makes about 20-30 muthiyas)
Complexity : Medium

©Sweet Spicy Tasty©

2 cups grated dudhi/bottle gourd
1 cup gehun ka atta / wheat flour
1/4 cup besan / gram flour
2 tablespoon rava/sooji/semolina
2 tsp ginger chilli paste ( pulse about 2-3 chillies and a small piece of ginger in a mixie or crush in mortar-pestle)
3 tablespoon curd/dahi
1/2 tsp haldi powder
1 tsp red chilli powder
1.5 spoons dhaniya powder
pinch of cooking soda
pinch of asafoetida
salt to taste
1 tsp mustard seeds
1 tsp white sesame seeds/safed til
1 green chilli finely chopped
fresh corriander finely chopped
2 tsp oil


  • Take a wide mixing bowl and to it add all the ingredients except grated bottle gourd,curd  and
    tempering ingredient and mix well with dry hands.
  • Now tightly squeeze out the excess water from the bottle gourd by pressing it between both your palms and add it the the dry flours. Collect the squuezed out water in a cup .Incase we need while kneading the dough we can use this water.
  • Add the curd and knead into a soft dough. Mostly we won't need excess water. Keep aside for 5-7 mins.
  • Meanwhile,grease a plate / dhokla stand and prepare for steaming by heating some water in a pressure cooker or steamer like how you would do for steaming idli/ dhoklas.
  • Grease your hands well with oil and make cylinder type rolls out of the dough and place it on the greased vessel.
  • Steam for 15-18 minutes on medium flame. Insert a knife / tooth pick into the rolls and if it comes out clean,its cooked well; else leave for a minute or two.
  • Once it cools down ,cut them into small pieces and keep ready.
  • In a shallow pan,add the oil and temper the mustard seeds,sessame seeds,green chilli and to this add the mutiyas one by one and toss it gently. 
  • Cook for 2-3 min on medium till they turn slightly crisp and brown in color.Garnish with corriander.
  • Serve hot with green chutney or sauce with piping hot tea.


  1. Tried it today.. Came out super yum! Perfect quantity of ingredients put down. Mutiyas came out very well n tasty too! Look forward to more delicious recipes Priya.. Keep them coming ��

    1. Glad you liked it and turned out yumm...thanks for compliments...keeps me charged up!!


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