Doodhi muthia is the OG snack that's equal parts healthy and delicious—a total Gujarati classic with a modern vibe. These steamed dumplings made with grated bottle gourd (aka doodhi) are spiced just right and lightly pan-fried for that perfect crispy-soft combo. The dough grated doodhi gets mixed with whole wheat flour, chickpea flour and a medley of spices like turmeric, chili powder, and cumin. A splash of lemon juice and a pinch of sugar bring the sweet-tangy balance that makes Gujarati snacks iconic. Rolled into logs and steamed to fluffy perfection, these muthias are then saut ed in a sizzling tempering of mustard seeds, sesame seeds, and curry leaves for a crispy, golden finish. Making doodhi muthia is lowkey simple, and the results are so worth it. Grate that doodhi, mix up the dough, shape it into logs, and steam them until they're light and springy. Slice them up and toss them in the tempering for a quick fry that takes them to next-level snack territory. Add a sprinkle of fresh coriander and a squeeze of lemon on top for extra flair. This doodhi muthia recipe is a multitasker it pairs perfectly with chai for a cozy snack moment, works as a side dish for a larger meal, or can even be packed up for on-the-go munching. Dip it in some mint chutney, yogurt, or ketchup if you're feeling fancy. Soft, crispy, and bursting with flavor, doodhi muthia is the snack you didn't know you needed. Healthy, tasty, and ridiculously satisfying, it's a total win for anyone looking to level up their snack game.

• 500 gms bottle gourd
• 100 gms wheat flour
• 1 tsp garlic
• 1 tsp red chilli powder
• 1 tsp mustard seeds
• 1 pinch hing
• Salt
• 1 tsp cumin seeds
• Tamarind paste
• Curry leaves
• 200 gms besan
• 1 tsp sugar
• 1 tsp sesame seeds
• Coriander leaves
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 4 tbsp cooking oil

• Doodhi Muthia is the snack you never knew you needed—soft, savory, and a flavor-packed delight that's equal parts healthy and indulgent.
• This doodhi muthia recipe takes the humble bottle gourd (aka lauki) and transforms it into a steamed and pan-fried wonder that's perfect for anytime munching.
• Start by peeling and grating 500 grams of bottle gourd.
• Give it a good squeeze to remove excess water, but don't toss that liquid it's pure gold for adjusting the dough later.
• In a mixing bowl, combine the grated bottle gourd with 200 grams of gram flour (besan), 100 grams of wheat flour, 1 teaspoon each of ginger-garlic paste, green chili paste, sugar, red chili powder, and coriander powder.
• Add 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin seeds, a pinch of salt, and 2 tablespoons of oil.
• Mix it all into a soft, pliable dough if it's too dry, use that reserved bottle gourd water to bring it together.
• Grease your hands with oil and shape the dough into cylindrical rolls (muthias) about 5-6 cm long and 2 cm thick.
• Place the muthias on a greased steamer plate and steam for 20-25 minutes on medium heat.
• To check if they're done, stick a toothpick in if it comes out clean, you've nailed it.
• Let the muthias cool because the next step is where the magic happens.
• In a pan, heat 2 tablespoons of oil and let 1 teaspoon of mustard seeds crackle.
• Add 1 teaspoon of sesame seeds, a pinch of asafoetida (hing), and a few fragrant curry leaves to the mix.
• Cut the cooled muthias into 1 cm thick slices and toss them gently in the tempering.
• Cook for 2-3 minutes on low heat until they're slightly crisp on the edges and coated in all that flavorful goodness.
• Garnish with a handful of chopped coriander leaves and serve hot with green chutney or ketchup.
• This recipe of doodhi muthia is versatile, satisfying, and perfect for tea-time snacks, lunchbox treats, or even a light dinner.
• Whether you're serving guests or treating yourself, these muthias bring comfort, health, and deliciousness in every bite!