Lauki Muthia (Bottle Gourd – Muthia)


Muthia is a very popular and traditional snack from Gujarat (India). Muthia name is derived from the way it is made, from the ‘gripping’ action of the hand i.e cylindrical. It is a nutritious and tasty recipe, which can be served for morning breakfast or as an evening snack. I personally like it in evening with a cup of tea. It is healthy for many reasons, its prepared from Lauki (bottle gourd), steamed with a great combination of semolina and wheat flour. All ingredients are easily available at home and nutritious.

It also gives a nice zest flavour from chilli, lemon, and fresh coriander. A traditional tempering of mustard seeds, asafoetida gives the appetizing aroma. To add more crunchiness and nutty taste to the dish we are garnishing it with roasted groundnuts and sesame seeds.

Ingredients: –

  • Bottle guard (doodhi/Lauki) – 2cups grated
  • Whole wheat flour – 1cup
  • Semolina (Rawa/Suji) – ½ cup
  • Paprika (Red Chilli powder) – 1tsp (you can even use green chili paste)
  • Turmeric – 1/3 tsp
  • Cumin powder – 1tsp
  • Coriander powder – 1tsp
  • Lemon juice – ½ tsp
  • Baking soda –  a pinch (optional)
  • Fresh coriander – ½ cup (chopped)
  • Salt – to taste.
  • Oil – 1tsp

For Tempering (Tadka)

  • Cooking Oil – 3tsp
  • mustard seeds (Rai) – ½ tsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1pinch
  • Curry leaves – 5/6

For Garnish                                                                                                                                Roasted groundnuts, sesame seeds and freshly chopped coriander leaves. 

You can serve it with green Chutney or Dip. For my recipe, I have made curd dip.

Ingredients for curd dip

  1. Curd – 1cup
  2. Sugar – 1/3 tsp
  3. Black salt – as per taste
  4. Cumin, coriander, and paprika – to sprinkle


There are two different methods of making Muthia – 1st is Deep frying and another is steaming. For my recipe, I have followed the steaming method.

For making Dough & steaming.

Step1: In a bowl mix all the Ingredients, grated bottle gourd, whole wheat flour, semolina, red chilli powder, turmeric, cumin, coriander, lemon juice, freshly chopped coriander, salt. Mix all the ingredients and knead into a soft dough using 1tsp of oil.

Step2: Now apply little oil on to your hands and divide the mixture into 4equal portions. Shape each portion into a cylindrical roll.


Step3: place these rolls on a greased sieve and steam in a steamer for 20minutes.

Step 4: once done remove it from the steamer. Let it cool slightly and then cut them into small slices. Place all the small cut pieces into a plate or bowl.

For Tempering

Step1: In a non-stick pan or kadhai heat 3tsp of oil. Once hot add mustard seeds, cumin seeds, asafoetida and curry leaves. Add muthia pieces and sauté it on the medium flame for 4 to 5 minutes till they turn brown in color and crisp.

Serve it hot crispy muthia with a garnish of freshly chopped coriander leaves and roasted groundnuts and sesame seeds.

For curd dip

In a bowl add curd, sugar, and salt mix it well. Remove it in a serving bowl and sprinkle it with cumin, coriander and paprika powder.


Believe me, you won’t give up until its finished.



Stay Happy & Healthy!!!

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