Dudhi na Muthiya


Dudhi Na Muthiya

Dudhi methi na muthia is a popular Gujarati snack made with vegetables, flour and regular spices. It is very tasty and serves as a tea time snack, for breakfast or even as a light dinner along with Green Chutney.
Prep Time 5 minutes
Cook Time 15 minutes
Course Appetizer, Breakfast, dinner, Main Course, Snack
Cuisine Indian
Servings 4


For Muthiya Flour
  • 1 cup small grain rice
  • ½ cup chana dal
  • ½ cup urad dal
For Green Paste
  • 2 green chilli
  • 1 inch ginger
  • 3 garlic cloves
For Muthiya Batter
  • 200 grm or ½ cup grated dudhi/lauki
  • ½ cup chopped methi leaves
  • ¼ cup coriander leaves
  • Ground green paste
  • 2 tbsp plant based curd
  • Pinch of hing
  • ¼ tsp turmeric powder
  • Salt to taste
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • ¼ tsp baking soda
  • 1 tsp lemon juice
  • 1 cup muthiya flour
  • ¼ cup water
For Tempering
 Dry roasted:
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tsp white sesame seeds
  • 8-10 Curry leaves
  • 2 chopped green chilli
  • 2-3 tbsp water
Making Muthiya Flour
* In a mixture jar, add rice, chana dal and urad dal. Grind it into a coarse powder.
* Add flour into an air-tight container and store for up to 6 months into the refrigerator.
Procedure for making Dudhi Methi na Muthiya
  • In a mortal-pestal, add green chili, ginger and garlic cloves. Crush it and keep it aside.
  • Grate the dudhi and collect it in a big bowl.
  • Then add methi leaves, coriander leaves, green paste, curd, hing, turmeric powder, salt, cumin seeds, fennel seeds, oil, sugar, baking soda, and lemon juice. Mix well.
  • Now add 1 cup of muthiya flour and mix well.
  • Add water gradually and make thick and spreading consistency of the batter. Do not add more water into the batter.
  • Boil water in a steamer. Use a wet cloth or banana leaf in a steamer plate. Spread batter on the steamer plate.
  • Place the plate into the steamer. Close lid and steam for approx 12-15 minutes on high-medium heat.
  • After 12 minutes, open the lid and insert a knife into the muthiya, if it comes out clean then muthiya is properly steamed.
  • Let it cool down for 10 minutes and cut it into pieces.
  • Serve steamed muthia hot.
  • For tempering, dry roast: add hing, mustard seeds, cumin seeds, sesame seeds, curry leaves, and chopped green chili and sauté for 2 minutes. Then add muthiya pieces and stir fry for 2-3 minutes.
  • Serve hot with chutney or tomato sauce.
For muthiya flour
  • urad dal gives softness and fluffiness to muthiya.
  • quantity of two dal should be equal to rice.
  • grind rice and dal mixture into a coarse powder.
For Dudhi Methi Muthiya
  • proportion of grated lauki and chopped methi leaves should be equal.
  • muthiya batter should be thick and spread consistently. Do not add more water into the batter.
  • steam muthiya on high-medium flame for 12-15 minutes.
Keyword Plant Based, Steamed, vegan, Whole Food

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