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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.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Gujarati, Indian, Vegetarian
Ingredients Method Notes

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

Method
 

Prep and Mix
  1. Grate the dudhi and lightly squeeze out excess water. Keep the squeezed water aside instead of discarding it.
  2. 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.
  3. Mix everything into a soft dough. Use dudhi moisture first, then add 1 to 3 tbsp water only if the dough feels too dry.
  4. Just before shaping, add eno and gently mix for 10 to 15 seconds. Do not overwork after adding eno.
Shape and Steam
  1. Grease your palms and shape the dough into 3 to 4 logs, about 1.5 inches thick.
  2. Place the logs in a greased steaming plate, keeping small gaps between them.
  3. Steam on medium heat for 18 to 22 minutes, or until a knife inserted in the center comes out clean.
  4. Cool for 10 minutes, then slice into bite-sized rounds.
Temper and Finish
  1. Heat oil in a broad pan. Add mustard seeds and let them crackle.
  2. Add sesame seeds, curry leaves, slit green chilies, and hing. Saute for 20 to 30 seconds until aromatic.
  3. Add sliced muthiya and toss gently for 2 to 3 minutes on low heat so they absorb the tempering without breaking.
  4. 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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