Dudhi Muthiya (Steamed Gujarati Bottle Gourd Dumplings)
Soft and savory dudhi muthiya made with bottle gourd, whole wheat flour, and besan, then tempered with mustard and sesame for a classic Gujarati snack.
Ingredients
For the Muthiya Dough
- 2 cups dudhi (bottle gourd / lauki) grated and lightly squeezed
- 1 cup whole wheat flour
- 1/2 cup besan (gram flour)
- 2 tbsp semolina (rava / sooji)
- 2 tbsp thick curd (dahi)
- 1 tbsp ginger-green chili paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander-cumin powder (dhana jeera)
- 1 tsp sugar optional
- 1 tsp salt or to taste
- 1 tbsp oil
- 1 tsp eno fruit salt or 1/2 tsp baking soda + 1 tsp lemon juice
- 1 to 3 tbsp water only if needed for binding
For Tempering
- 1 1/2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 8 to 10 curry leaves
- 2 green chilies slit, optional
- 1 pinch asafoetida (hing)
Garnish
- 2 tbsp fresh coriander leaves chopped
- 2 tbsp fresh grated coconut optional
- 1 tsp lemon juice optional
Instructions
Prep and Mix
- Grate the dudhi and lightly squeeze out excess water. Keep the squeezed water aside instead of discarding it.
- In a wide bowl, add grated dudhi, whole wheat flour, besan, semolina, curd, ginger-chili paste, turmeric, red chili powder, coriander-cumin powder, sugar, salt, and oil.
- Mix everything into a soft dough. Use dudhi moisture first, then add 1 to 3 tbsp water only if the dough feels too dry.
- Just before shaping, add eno and gently mix for 10 to 15 seconds. Do not overwork after adding eno.
Shape and Steam
- Grease your palms and shape the dough into 3 to 4 logs, about 1.5 inches thick.
- Place the logs in a greased steaming plate, keeping small gaps between them.
- Steam on medium heat for 18 to 22 minutes, or until a knife inserted in the center comes out clean.
- Cool for 10 minutes, then slice into bite-sized rounds.
Temper and Finish
- Heat oil in a broad pan. Add mustard seeds and let them crackle.
- Add sesame seeds, curry leaves, slit green chilies, and hing. Saute for 20 to 30 seconds until aromatic.
- Add sliced muthiya and toss gently for 2 to 3 minutes on low heat so they absorb the tempering without breaking.
- Finish with coriander, coconut, and a squeeze of lemon. Serve warm.
Notes
Dough texture: If the dough becomes too sticky, add 1 to 2 tbsp besan or semolina.
Slicing tip: Do not skip resting after steaming. Warm logs can crumble when sliced.
Vegan swap: Replace curd with 1 tbsp lemon juice and 1 tbsp extra water.
Kid-friendly version: Reduce green chili and red chili powder.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheat: Steam for 3 to 4 minutes or toss with a fresh tempering in a pan.
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