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Gujarati Lauki Muthiya (Doodhi Muthia) Yum
‘Muthi’ means fist in Gujarati and the dish is named ‘muthiya’ because they are made into a cylindrical shape using the fist. They are first steamed and then pan fried until crisp. They are great when served hot as tea time snack.
Gujarati Lauki Muthiya (Doodhi Muthia)
Course snack
Cuisine gujarati
Prep Time
30 minutes

Cook Time
45 minutes
Servings
serving
Ingredients
  • 2 cups Lauki Bottle gourd / Doodhi/ – grated
  • 1 Onion – small, grated
  • ½ cup Besan Chickpea flour /
  • ½ cup Atta (whole wheat flour)
  • 1 cup Sooji (semolina)
  • 2 tsps Ginger – grated
  • 2 chilies Green – very finely chopped
  • ½ tsp Turmeric
  • ½ tsp Cumin seeds
  • ½ tsp Fennel seeds
  • 2 tsps Lemon Juice
  • 1 tsp Sugar
  • ½ tsp Baking Soda
  • ½ tsp Hing (asafoetida)
  • to taste Salt
For Tempering:
  • ½ tsp Mustard seeds
  • ½ tsp Hing (asafoetida)
  • 1 tsp Sesame seeds
  • 2 tbsps Cilantro – finely chopped
Course snack
Cuisine gujarati
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 2 cups Lauki Bottle gourd / Doodhi/ – grated
  • 1 Onion – small, grated
  • ½ cup Besan Chickpea flour /
  • ½ cup Atta (whole wheat flour)
  • 1 cup Sooji (semolina)
  • 2 tsps Ginger – grated
  • 2 chilies Green – very finely chopped
  • ½ tsp Turmeric
  • ½ tsp Cumin seeds
  • ½ tsp Fennel seeds
  • 2 tsps Lemon Juice
  • 1 tsp Sugar
  • ½ tsp Baking Soda
  • ½ tsp Hing (asafoetida)
  • to taste Salt
For Tempering:
  • ½ tsp Mustard seeds
  • ½ tsp Hing (asafoetida)
  • 1 tsp Sesame seeds
  • 2 tbsps Cilantro – finely chopped
Gujarati Lauki Muthiya (Doodhi Muthia)
Instructions
  1. Add a pinch of salt to grated lauki and set it aside in a colander placed in a bowl. After 10~15 minutes, squeeze out all the water from the lauki and take it in a mixing bowl. Reserve the drained water.
  2. To the drained lauki and all the ingredients for the muthiyas and knead into a smooth dough. Add the reserved lauki water, only if needed.
  3. Lightly grease hands and divide the dough into equal portions — roll each portion into a cylinder that is 6″ long and 1″ thick.
  4. Place them in a lightly greased container and steam for 20~25 minutes.
  5. Let them cool slightly and cut the muthiyas into ½” pieces.
  6. Heat 2~3tbsp oil for tempering, add mustard seeds, asafoetida and sesame seeds. Once the seeds start to splutter, add the muthiyas and saute on medium flame until golden brown and crisp on all sides. Don’t overcrowd the pan, cook in batches to evenly cook the muthiyas.
  7. Garnish with chopped cilantro and serve immediately.
Recipe Notes

Doodhi Muthia

Lets check out what my fellow marathoners have cooked today for BM# 38.

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