Lauki Muthiya | Gujarati Muthiya | Dudhi na Muthiya | Bottle Gourd Steamed Dumplings
Lauki Muthiya is one of the most popular and traditional steamed savory snack recipes from Gujarat. Gujarati Muthiya is small dumplings that have a perfect balance of spicy, tangy, and sweet flavors.
The Gujarati word “Muthiya” means- FIST. This word comes from the way it is gripped in hands while making it. It is quite similar to a Maharashtrian food dish known as Kothimbir Vadi.
In the Lauki Muthiya recipe, a dough made by using Bottle Gourd (Dudhi), Coarse whole wheat flour (Bhakhri no lot), Green chili, ginger, garlic, sesame seeds, carom seeds, oil, Turmeric powder, yogurt, sugar, and salt in correct proportion. The dough is then steamed and sauteed in little oil with Mustard seeds, Methi seeds powder, Asafetida (Hing), Sesame seeds, green chili, and curry leaves.
It is a filling and healthy snack because it is steamed and not deep-fried in oil. I know some people in my relatives who prefer to eat muthiya, which are only steamed and not sauteed. Bottle gourd is low in calorie vegetables, with numerous health benefits. Some famous bottle gourd recipes are Dudhi Ka Halwa, Dudhi no Handvo and Dudhi nu Shaak, and many more.
There are many varieties to make muthiya, but Lauki muthiya is the most popular one. Some other types include – Methi Muthiya, Palak Muthiya, Mix Veg Muthiya, etc.
- There are no rules for making muthiyas, and this is my version of making it. Every Gujarati Household kitchen has its way of making it as per the availability of ingredients. But I prefer to use these ingredients and methods to make the most flavorful and soft muthiyas. It is a great way to use leftover rice, khichdi, and even veggies.
- To make this dish Gluten-free, you can use Jowar / Bajra Flour instead of Whole Wheat Flour with a small amount of besan ( Gram flour ).
- In this Lauki Muthiya recipe, I have used the Coarse Whole wheat flour (to make Bhakri or Baati). If you do not have Coarse Wheat Flour, then you can use your regular whole wheat flour and add 2 tbsp suji
- You can even use Multi grain flour instead of Whole Wheat flour.
- Avoid adding Curd if you follow a vegan diet or substitute it with any vegan-curd.
- You can substitute Bottle Gourd with Cabbage, Carrot, or Zucchini.
- Add Fresh or Frozen Fenugreek leaves or Spinach Leaves to enhance the taste.
- Please note that I have not added any water while kneading the dough as the water oozing out from the bottle gourd will be sufficient to knead.
- Garnish it with chopped coriander leaves or desiccated coconut.
- Serve Lauki Muthiya hot, warm, or cold with any chutney of your choice. It can also pair with ketchup, plain yogurt, sweet mango pickle/chunda, or sliced onions.
- If there are some leftover muthiyas in my fridge, then I reheat it on the gas stove and enjoy it with my morning cup of tea. It is one of my favorite hassle-free breakfast options.
- It is one of the best snacks/meals for lunch boxes for the office or picnics rather than relying on junk food.
Here is the video recipe of Lauki Muthiya :
You may also like to try more breakfast recipes :
Do try this recipe and let me know how it turned in the comments section. If you like this recipe, give ratings in the recipe cars and share the Dudhi Muthiya recipe with your friends and family. Do not forget to follow me on YouTube, Facebook, Instagram, and Pinterest to catch my latest updates. Happy Cooking!!!
Here is the Recipe card of the Lauki Muthiya Recipe :
- Lauki / Dudhi / Bottle gourd - 2 cup, grated
- Green chili - 2 -3
- Ginger - 1 inch
- Garlic - 8-10 cloves, optional
- Aata / Bhakri atta / Baati aata - 3 cup
- Leftover rice - 1 cup ( optional )
- Sesame seeds - 2 tbsp
- Carom seeds / ajwain - ½ tsp
- Curd - ¼ cup
- Salt - 3 tsp
- Turmeric - 2 tsp
- Oil - 2 tbsp
- Sugar - 1 tbsp
- Oil - 4-5 tbsp
- Mustard seeds - 1 tsp
- Green chilies - 2-3
- Curry leaves - 2 spring
- Methi seeds powder - ½ tsp
- Sesame seeds - 2 tbsp
- Hing - ¼ tsp
- Peel the lauki and grate it.
- Immediately add 1 tsp turmeric powder and 1 tsp salt.
- Mix well and keep it aside for 10 min.
- Meantime, make a paste of ginger, chili, and garlic.
- After 10 min, you can see lauki has released its water.
- Now add the ginger-chili-garlic paste.
- Add, leftover rice ( optional ) sesame seeds, carom seeds, sugar, curd, oil and salt.
- Mix well.
- Add flour of your choice.
- Knead into a soft dough.
- Place the steamer on the flame.
- Add water up to ¼ level.
- Let the water come to boil.
- Once the water starts to boil, place a colander cloth on a steamer tray or grease it with oil.
- Make long logs for muthiya, wet your hands if required.
- Arrange them horizontally inch apart from each other.
- The same way arranges another level vertically inch apart from others.
- You can see the criss-cross pattern. This will help to distribute steam evenly.
- Cover them with the cloth.
- Steam them on medium-high flame for 30 - 45 minutes.
- After 40 min, insert the toothpick and check, if it comes out clean, it's done.
- Let it rest at least 15 min.
- After some time, take them out and let them cool down.
- Once you are able to handle cut them in pieces.
- In a wide Kadai, heat oil for tadka.
- Add mustard seeds.
- When they start to splutter, add methi powder, chilies, curry leaves, sesame seeds, and hing.
- When sesame seeds start to turn brown, add steamed muthiya.
- Fry them for a while.
- Serve warm with adrak wali chai, coffee, or pickle of your choice.