How to make Doodhi Ki Muthiya -

A popular Gujarati snack - grated doodhi, besan, whole wheat flour and til mixed and deep fried.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Bottle gourd (lauki/doodhi) (लौकी / दूधी), Wheat flour (गेहूँ का आटा)

Cuisine : Gujarati

Course : Snacks and Starters

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Doodhi Ki Muthiya

Doodhi Ki Muthiya Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Doodhi Ki Muthiya Recipe

  • Bottle gourd (lauki/doodhi) grated 400 grams

  • Wheat flour 5 tablespoons

  • Salt to taste

  • White sesame seeds 1 teaspoon

  • Ginger-green chilli paste 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Juice of ½ lemon

  • Gram flour (besan) 3 tablespoons

  • Oil to deep fry

  • Yogurt 2 tablespoons


Step 1

Heat oil in a kadai.Place the doodhi in a bowl, add salt and mix well and set aside for some time. Squeeze the excess water out and transfer into another bowl.

Step 2

Add white sesame seeds, ginger-green chilli paste, cumin seeds, asafoetida, red chilli powder, turmeric powder and lemon juice and mix well.

Step 3

Add gram flour and wheat flour and mix well. Add yogurt and mix well. Add more salt if required.Take small portions of the mixture and shape into muthiyas.

Step 4

Deep-fry in hot oil, stirring a few times, till golden brown and crisp. Drain on absorbent paper. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.