Doodhi Na Muthiya / Bottled gourd dumpling

Yet another dish I made on induction stove… There are many health benifits of bottled gourd like it reduce the inflammations in the liver and kidneys,helps in easing the problem related to constipation, treat urinary tract infection also helps prevents premature graying hair but but but but my husband does not like it , so this is one of the way I make him eat it, he loves this dish but is unaware that it has grated bottled gourd in it ;). Its a traditional Gujarati breakfast dish mostly had with morning/evening tea.

After our societys Ganesh visarjan last night I made these for dinner and my husband loved the softness from inside and crispy golden brown from outside  muthiyas with fresh mint, coriander and peanuts chutney.


bottled gourd / doodhi / lauki, peeled and grated – 2 cups 
wheat flour – 1/4 cup (if you have left over rice you can use with wheat flour)
gram flour – 1/4 cup 
semolina/ rava – 1/4 cup 
yogurt – 1/4 cup 
sugar – 2 teaspoons 
red chilli powder – 1/2 teaspoon 
turmeric powder – 1 teaspoon 
oil – 1 tablespoon 
salt to taste


oil – 2 tablespoons 
mustard seeds – 1 teaspoon 
sesame seeds – 1 tablespoon 
asafoetida – 1/4 teaspoon 
curry leaves – 5 to 6 
fresh chopped coriander leaves – 1/2 cup


  1. Combine grated doodhi, whole wheat flour, gram flour, semolina, yogurt, sugar , red chilli powder , turmeric powder , oil and salt in a mixing bowl and knead into a soft dough.
  2. Do not use water as grated Bottled gourd will loose water eventually.
  3. Apply 1/4 teaspoon of oil in the palm of your hands and divide make cylindrical shaped rolls.
  4. Grease steamer plate , arrange all the rolls in it and steam for 15 to 20 minutes until the muthias get a shiny texture.Turn off the heat , let if cool for sometime and slice each roll horizontally.img_20160909_135230
  5. Heat the oil in a large pan add the mustard seeds,when the seeds crackle, add the sesame seeds, asafoetida, curry leaves and sauté on a medium flame for a few seconds, add the sliced muthiya and cook for 1-2 minutes.

    Serve it hot with green chutney / tamarind chutney for breakfast, lunch or dinner.

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