Muthiya Dhokla is an all-time favorite and a popular Gujarati snack. It’s made with basic ingredients like grated and chopped vegetables, a combination of flours, and everyday spices. In this recipe, I’ve added a few special ingredients to the dough that make the muthiyas softer, along with carefully balanced proportions that help you achieve soft and tasty Gujarati muthiyas every single time. Also, since I don’t add any extra water to the dough, these muthiyas have a great shelf life—you can make them in advance and store them in the fridge.
This muthiya is extremely delicious and works perfectly as a tea-time snack, for breakfast, or even as a light dinner—especially when served with green chutney and a cup of masala chai. Do give it a try!
Key Tips for Making Soft Dudhi na Muthia at Home:
- Vegetables and Flours:
I use grated dudhi (bottle gourd), carrot, and chopped cabbage along with coarse wheat flour and besan. The coarse flour helps absorb moisture from the vegetables, making the muthiyas softer. If you don’t have coarse wheat flour, you can use a mix of regular wheat flour and rava (semolina). The proportion of flour should be half the quantity of vegetables. - Special Add-ins:
I also add soaked poha (flattened rice) and a little curd to the dough. This makes the muthiyas even softer after they cool down. Once all the ingredients are combined, knead the mixture into a soft dough—it should not be tight. While kneading, do not add any water, as the moisture from the dudhi is enough. - Steaming:
Steam the muthiyas for 12–15 minutes on a medium-high flame. Avoid over-steaming, as that can make them hard. - Tempering for Flavor:
Muthiyas taste best when coated with a flavorful tempering and served hot.
Please do visit my other related recipe collection like
Recipe video
Muthiya dhokla recipe | dudhi na muthiya | muthia recipe
Ingredients
- 1 cup grated dudhi - lauki
- ½ cup grated carrot
- 1 cup chopped cabbage
- ½ cup chopped methi
- 3 green chilli
- 1 inch ginger
- 4-5 garlic cloves
- 1 tsp cumin seeds
- ½ cup coriander leaves
- ½ cup poha
- 1 cup coarse wheat flour
- ½ cup besan
- 2 tbsp oil
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Pinch of hing
- ½ tsp ajwain
- ½ tsp garam masala
- 1 tsp fennel seeds
- 2 tbsp white sesame seeds
- 4 tbsp curd
- 1 tbsp sugar
- 1 tsp eno fruit salt
- 1 tbsp lemon juice
For tempering
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp white sesame seeds
- 8-10 curry leaves
- 2 chopped green chilli
- 2 onion slices
- Little water
Instructions
- Wash and peel 200 grams of dudhi. Grate it using a large-hole grater. You will need 1 cup of grated dudhi. Keep it aside.
- Grate 1 medium-sized carrot. You will need ½ cup of grated carrot.
- In a mixer jar, add 1 cup of roughly chopped cabbage. Grind it using pulse mode without adding water. You will need 1 cup of chopped cabbage. Keep it aside.
- In a mixing bowl, add ½ cup of poha and wash it. Remove the water and keep it aside.
- In a mixer jar, add 2-3 green chillies, 1 inch of ginger, 4-5 garlic cloves, 1 tsp of cumin seeds, and ½ cup of coriander leaves. Grind it without adding water. The green paste is ready. Keep it aside.
- In a mixing bowl, add 1 cup of coarse wheat flour and 2 tbsp of oil. Mix the oil well into the flour.
- Then add ½ cup of gram flour (besan), ½ cup of soaked poha, 1 cup of grated dudhi, ½ cup of grated carrot, 1 cup of chopped cabbage, ½ cup of chopped methi, the green paste, salt, ½ tsp of turmeric powder, 1 tsp of red chilli powder, 1 tsp of coriander powder, a pinch of hing, ½ tsp of ajwain, ½ tsp of garam masala, 1 tsp of fennel seeds, 2 tbsp of white sesame seeds, 4 tbsp of curd, 1 tbsp of sugar, 1 tsp of Eno, and 1 tbsp of lemon juice. Mix well and bind the mixture into a dough.
- Grease your palms and take some of the mixture to shape it into cylinders.
- Boil water in a steamer. Grease the steamer plate well with oil, then place the rolls on the steamer plate.
- Leave some space between the rolls to ensure proper cooking.
- Close the lid and steam for approximately 12-15 minutes on medium-high heat.
- After 15 minutes, open the lid and insert a knife into a muthiya. If it comes out clean, the muthiya is properly steamed.
- Let it cool for 10 minutes and then cut it into pieces.
- Serve the steamed muthiya dhokla with oil and pickle masala.
Tempering:
- For tempering, heat oil in a pan. Add 1 tsp of mustard seeds, 1 tsp of cumin seeds, 1 tbsp of sesame seeds, 10-12 curry leaves, and 2 chopped green chillies. Sauté for 2 minutes.
- Add sliced onions and sauté them.
- Add the muthiya pieces and mix well with the tempering. Sprinkle some water, cover, and cook for 2-3 minutes.
- Garnish with coriander leaves and serve hot.
Notes
- Grate the vegetables using a grater with large holes.
- Adding soaked poha helps with binding and keeps the muthiya dhokla soft for a longer time.
- Using coarse flour gives the muthiya dhokla a jalidar (net-like) texture and makes it softer.
- Instead of coarse wheat flour, you can use regular wheat flour and rava (semolina).
- Curd helps keep the muthiya dhokla soft even after it cools down.
- Eno makes the muthiya dhokla fluffy and soft. You can use baking soda as a substitute.
- Steam the muthiya dhokla on high flame for 12–15 minutes.
- Cut the muthiya dhokla only after it has completely cooled down.
- Sprinkling some water helps generate steam and makes the muthiya dhokla softer.
- Muthiya dhokla taste great when it serve hot.
Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes