Doodhi Muthia brings together the goodness of bottle gourd with traditional Indian spices. I learned this recipe from my grandmother, and it’s been a family favorite ever since. The name comes from the Gujarati word ‘muthi,’ meaning fist, as the mixture is traditionally shaped by hand. It’s a great way to sneak vegetables into your snack time.
About the Recipe
This recipe turns simple bottle gourd into something special. The mix of besan and wheat flour gives the muthias their signature texture, while the blend of spices adds layers of flavor. It’s an excellent way to use bottle gourd, which can sometimes be bland on its own. Even kids who don’t like vegetables love these crispy treats.
Why You’ll Love This Recipe
You’ll love how easy these muthias are to make. They’re perfect for busy days when you want something tasty but nutritious. The crispy outside and soft inside create a wonderful texture contrast. Plus, they’re versatile – enjoy them hot or cold, as a snack or with your main meal. They’re also great for make-ahead meals and party planning.v
Doodhi Muthia
Cooking Tips
– Squeeze out excess water from grated bottle gourd before mixing
– Don’t skip the steaming step after frying
– Keep oil temperature medium-hot for even cooking
– Make small portions for better cooking
– Test one piece first to check seasoning
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with green chutney or ketchup. Store in an airtight container in the fridge for up to 3 days. Reheat in a microwave or pan before serving.
Similar Recipes
- 1. Spinach Muthia
- 2. Methi Muthia
- 3. Cabbage Muthia
Nutrient Benefits
Bottle gourd is low in calories and rich in fiber. Besan adds protein, while sesame seeds provide calcium and healthy fats. The spices like ginger and garlic have anti-inflammatory properties. This snack is healthier than many fried alternatives and helps with digestion.
Doodhi Muthia
Ingredients
- 2 cups Bottle Gourd (peeled and grated)
- 1 Onion (small, peeled and grated)
- 1 1/2 tsp Salt
- 1 cup Besan Flour
- 1/4 cup Wheat Flour
- 1 tsp Garam Masala Powder
- 1 tsp Chilli Powder
- 1 tsp Sesame Seeds
- 1 tbsp Oil (+ extra for deep frying)
- 1/4 tsp Baking Soda
- 1/4 cup Coriander Leaves
- 2 tbsp Water
- 1/4 tsp Soda Bicarb
Grind to a powder:
- 2 inch Ginger
- 4 Garlic Cloves
- 8 Red Chillies
- 1 1/2 tsp Turmeric Powder
- 1 tbsp Oil
- 1 tbsp Lemon Juice
Instructions
- In a large bowl, combine bottle gourd, onion, salt, besan flour, wholewheat flour, ground masala powder, garam masala, chilli powder, sesame seeds, 1 tblsp oil, baking soda, coriander leaves and soda bicarb.
- Mix well.
- Pour oil for deep-frying in kadai over moderate hat.
- Drop spoonfuls of the mixture into hot oil.
- Fry for 1 to 2 minutes, turning often, till light golden.
- Remove the muthia with a slotted spoon on to a strainer.
- Drain excess oil and keep in a pan over low heat.
- Sprinkle with 2 tblsp of water.
- Cook covered for 5 minutes.
- Stir gently every 2 minutes.
- Serve as a snack.
Sign up for our newsletter
Frequently Asked Questions
Can I make these without deep frying?
Yes. You can steam them completely instead of frying. While the texture will be different, they’ll be healthier. Steam for 15-20 minutes until fully cooked.
Why did my muthias turn out hard?
This usually happens when there’s too much flour or not enough moisture. Make sure to maintain the right proportion of vegetables to flour, and don’t over-mix the dough.
Is there a substitute for bottle gourd?
Yes, you can use zucchini or lauki as alternatives. Just make sure to remove excess moisture before mixing with other ingredients.
