Dudhi Muthia is a wholesome, steamed Indian dumpling made with bottle gourd and a flavorful mix of flours and spices. Light, healthy, and naturally vegan, these dumplings are perfect as a snack or a nutritious breakfast. Follow along for a step-by-step guide with pictures to help you learn this popular Gujarati dish!
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What are muthias?
Dudhi refers to bottle gourd—also known as lauki or calabash—while muthia comes from the word “muthi,” meaning fist, since these dumplings are traditionally shaped by hand. Muthiyas can be either steamed or deep-fried and are typically made using vegetables like bottle gourd or fenugreek leaves mixed with flour and spices.
Once steamed, they are often pan-fried or deep-fried and tempered with aromatic spices. While fenugreek muthiyas are commonly added to Undhiyu, this version uses grated bottle gourd and a simple pan-fry after steaming for extra flavor and texture, and it’s a great snack or appetizer.
You can easily substitute the bottle gourd with other veggies like zucchini, cabbage, carrot, or a mix—this recipe is very flexible!
My inspiration
Growing up, I mostly enjoyed traditional South Indian meals. Though I had heard of Gujarati dishes, it wasn’t until I moved to the U.S. that I started experimenting with them myself. My son’s best friend is from Gujarat, and through his family, I learned how to make dishes like these muthiyas. It’s been such a joyful learning experience!
Ingredients you’ll need
- Flours: Wheat flour, chickpea flour (besan), and fine semolina (rava or sooji)
- Bottle Gourd: The star of the recipe! Make sure it’s fresh, grated, and the excess water is squeezed out
- Baking Soda: Helps the dumplings rise and turn soft and fluffy
- Green Chilies & Ginger: Ground into a paste for heat and depth of flavor
- Oil: Used for shaping and tempering
- Cilantro: Freshly chopped, adds brightness and flavor
- Tempering: Mustard seeds, sesame seeds, grated coconut, curry leaves
- Other Essentials: Salt, sugar, lemon juice, asafoetida
Check the full recipe card below for exact quantities.
Dietary notes & serving suggestions
- These muthiyas are vegan and nut-free
- Skip asafoetida (hing) for a gluten-free version
- Serve with green chutney, tamarind chutney, or even a sweet raisin chutney
- Perfect as guilt-free snacks or party appetizers
Freezing tips
You can steam and slice the muthiyas in advance and freeze them. When needed, just thaw, temper, and pan-fry!
How to make dudhi muthia
- Grate the bottle gourd and squeeze out as much water as possible. Set aside. Grind green chilies and ginger into a paste.
- In a bowl, combine the flour, semolina, salt, sugar, baking soda, and asafoetida. Add the chili-ginger paste, chopped cilantro, and grated bottle gourd.
- Mix well to form a dough. Do not add water—the moisture from the gourd is enough. If it is too wet, add extra wheat flour.
- Grease your palms with a little oil and shape the dough into small cylindrical rolls.
- Place the rolls on a greased steamer plate and steam for 25 minutes.
- Let them cool completely, then cut into bite-sized pieces.
- For tempering, heat oil and add mustard seeds, sesame seeds, and grated coconut. Let it roast for a minute.
- Add the steamed muthias, curry leaves, and cilantro. Sauté for 2–3 minutes until slightly crispy and they golden brown. Drizzle with lemon juice and serve warm with your favorite chutney.
Recipe Notes
- This version is onion and garlic-free, but feel free to add a chili-ginger-garlic paste or even finely chopped onions if you like
- Don’t skip the coconut and sesame seed tempering—it adds great flavor and crunch.
- Adjust spice and salt levels to suit your taste.
More appetizers and snacks
If you like simple and healthy snacks like these muthiyas, do check these ones.
Loved this recipe?
If you try this dudhi muthia, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.
📖 Recipe
Dudhi Muthia | Vegan Steamed Dumplings with Bottle Gourd
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
For the Muthia Dough:
For Tempering:
- 2 tsp oil
- 1 tsp mustard seeds
- 2 tbsp white sesame seeds
- 2 tbsp grated coconut
- 10 curry leaves
- 2 tbsp chopped cilantro for garnish
Instructions
- Grate the bottle gourd and squeeze out as much water as possible. Set aside. Grind green chilies and ginger into a paste.
- In a bowl, combine the flour, semolina, salt, sugar, baking soda, and asafoetida. Add the chili-ginger paste, chopped cilantro, and grated bottle gourd.
- Mix well to form a dough. Do not add water—the moisture from the gourd is enough. If it is too wet, add extra wheat flour.
- Grease your palms with a little oil and shape the dough into small cylindrical rolls.
- Place the rolls on a greased steamer plate and steam for 25 minutes.
- Let them cool completely, then cut into bite-sized pieces.
- For tempering, heat oil and add mustard seeds, sesame seeds, and grated coconut. Let it roast for a minute.
- Add the steamed muthias, curry leaves, and cilantro. Sauté for 2–3 minutes until slightly crispy.
- Drizzle with lemon juice and serve warm with your favorite chutney.
Notes
- This version is onion and garlic-free, but feel free to add a chili-ginger-garlic paste or even finely chopped onions if you like
- Don’t skip the coconut and sesame seed tempering—it adds great flavor and crunch.
- Adjust spice and salt levels to suit your taste.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: Earlier posted on 2016, now updated with new pictures, recipe card and nutritional information.
This has become my go to recipe whenever there is surplus dudhi at home. And for a family who’s not too fond of the vegetable, we gobble this up right away. Thanks so much!
Awww thanks a lot. Glad you all liked it.
It came out well. Followed the recipe to T. Except I was wondering where did the 2 tbspns of lemon juice go?
Is there a way to post pics? I wanted to show u how well they turned out.
Sorry, updated the post. You need to drizzle the lemon juice before serving. Thanks a lot for trying. You can email the picture to me. (vidhya@vidhyashomecooking.com)
Once again, thanks much.
Innovative! Looks very healthy and tasty. Bookmarked!
Thanks Kushi.. :-)
Looks awesome, sounds quite interesting :)
Thanks FV. Its a popular Gujarati Snack.
Awesome
:-) :-) Thanks
What a great idea! Sounds exciting and yumm too☺☺☺☺
Thanks Lina
☺☺