Dudhi Methi na Muthiya (Steamed Bottle gourd and Fenugreek Dumplings)

Dudhi Methi na Muthiya (Steamed Bottle gourd and Fenugreek Dumplings)

One of my most favorite Gujarati meal/snack. I call it Gujarati Manchurian. It is an anytime meal for me. I make it for dinner and eat it steamed. Then save the left over muthia and temper it the next morning for breakfast. This is a great tea time snack too.

It is tasty, healthy, and packs in all the health benefits of whole wheat flour, millet (bajra) flour, fenugreek (methi), and bottle gourd (dudhi/lauki). All these ingredients make this a perfect diet snack/meal. Though muthias are tempered after steaming, you can either use less oil for tempering or simply eat them without tempering. They taste equally good.

I prefer to temper them with less oil. It makes the muthia soft and fluffy inside and crispy on the outside.

This is a family recipe again. As any other Gujarati dish, traditionally this too has sugar in it. But my mother in law make this without sugar and I love this version.

I enjoy it with garlic chutney, oil, onions, and some curd. Couple of points to keep in mind while making muthia:

Lauki has high water content so be careful while adding water. Add water only if you find the dough too dry to bind.

You can use left over rice instead of poha. I add poha as it makes the muthia softer compared to rice.

Dudhi Methi na Muthiya (Steamed Bottle gourd and Fenugreek Dumplings)


  • 1 cup millet(bajra) flour
  • 2/3 cup whole wheat flour
  • ½ cup gram flour (besan)
  •  ½ cup beaten rice (poha)
  • 1 cup fenugreek (methi) leaves chopped
  • 1 cup bottlegourd (lauki/dudhi) grated
  • 2 tbsp oil
  • 3 inch piece of ginger
  • 6-7 pods of garlic
  • 3 green chillies
  • ¼ tsp soda
  • ½ tsp turmeric
  • 2 tsp red chilli powder
  • 3 tsp coriander powder
  • Little water
  • Salt to taste


  • 3 dry red chillies
  • ¼ tsp mustard seeds
  • 2 tbsp ginger, garlic, and green chilli paste
  • 10-15 curry leaves (kadi patta)
  • 2 tbsp sesame (til) seeds
  • 3 tbsp oil


Make a coarse paste of ginger, garlic and green chillies. Take a wide bowl/dish combine rest of the things except water. Add very little water at a time and make a dough soft enough to just bind the ingredients together. Do not knead it a lot.

Apply little oil to your palms. Take some dough in your palm and fold your hand to make a fist. This is how you shape muthias (guess this is how it was named since you close it in a mutthi(fist) to make). Make similar rolls with rest of the dough.

Arrange the rolls on a greased sieve and steam them in a steamer for 25-30 mins on a low flame.

Remove and cool slightly. Cut each roll into 2-3 pieces.

Heat oil in a thick and deep pan (kadhai). Add mustard seeds and let them pop. Add curry leaves and dry red chillies. Add ginger, garlic, and green chilli paste and sauté for a minute. Add sesame seeds and sauté for few seconds. Add muthia pieces and mix well. Sauté for 2-3 mins till they start getting little crisp or brown.

Serve with garlic chutney, curd, and onions.

You can eat the muthia without tempering too.  Just dip them in garlic chutney mixed in some yogurt or oil.


Khatiya Dhokla (Steamed Rice and Lentil Snack)

Khatiya Dhokla (Steamed Rice and Lentil Snack)

Dhokla is to Gujaratis what pizza is to Italians. It is made in almost all the Gujarati families. Khaman dhokla the fluffy commercial version is more famous around the world but this healthy and nutritious delight has its own fan following.

Most of the families prepare the dhokla flour in advance and use it as required. This flour can be stored up to three months in refrigerator.

The dhokla flour needs to be mixed with sour curd and left over night to ferment. My mother in law uses buttermilk to make the batter. It adds to the softness and tangy taste of the dhokla. Just before steaming the dhokla a tempering (tadka) is added to enhance the flavour and add spice to the dhokla.

There are two ways to enjoy dhoklas. One is to add tempering (the Gujarati way) and eat it with tea and second one is the healthier option to just cut it into piece and eat it with garlic chutney like I do.

Khatiya Dhokla (Steamed Rice and Lentil Snack)


  • 2 ½ cups dhokla flour
  • 3 cups butter milk
  • 1 ½ tsp salt
  • 2 pinches soda
  • Paste of 2 pods of garlic and 1 green chilli
  • 1 tbsp oil
  • ¼ tsp cumin seeds
  • ¼ tsp mustard seeds
  • 2-3 dry red chillies broken into pieces
  • 1 tsp red chilli powder for sprinkling
  • 6-8 curry leaves

For Tempering

  • 2 tbsp oil
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • 2 dry red chillies
  • 7-8 curry leaves
  • 14 tsp turmeric
  • ¼ tsp red chilli powder
  • 2 tbsp chopped coriander leaves

Make a batter with dhokla flour, butter milk, and salt and keep it in a warm place overnight to ferment. The batter is ready when it is fermented and you get a sour smell from it. Add garlic and green chilli paste and soda. Heat oil and add mustard seeds, cumin seeds, curry leaves, and dry red chillies. Once the seeds pop, pour this mixture over the dhokla batter and cover it for few seconds. Mix well and check for salt.

Grease a thali (plate with high edges) and pour 1/3 of batter. Sprinkle few pinches of red chilli powder and steam it in a steamer for 8-10 minutes or till the dhoklas are cooked. The clean skewer rule of cake works for dhokla too. If the skewer comes out clean, dhokla is done. Let it cool slightly and cut into diamond shaped pieces.

Repeat the above step to for the remaining batter. You can make three batches from the batter.

Garnish with chopped fresh coriander and serve the dhoklas hot with tea and garlic chutney. This is the healthier version of dhoklas.

Another way to eat this is by tempering the dhoklas.

Heat 2tbsp oil in a kadhai. Add cumin seeds, mustard seeds, dry red chillies, and curry leaves. Once the seeds pop add turmeric and red chilli powder. Mix and immediately add dhoklas and mix well. Cook for 3-4 mins sautéing in between to you see the dhoklas getting slightly browned or crispy on the edges. Garnish with fresh chopped coriander and serve hot with tea and garlic chutney.


Dhokla Flour

Dhokla flour can be prepared in quantity and stored in refrigerator for up to three months. Having this flour handy can help you make dhoklas quickly.


  • 3 cups rice
  • 1 cup chana dal
  • ¼ cup urad dal


Grind the ingredients together to make a powder. Store in airtight container in refrigerator for up to three months and use as required.



Thepla is a smaller, thinner, and healthier Gujarati cousin of methi ka paratha. It packs in all the goodness of fresh methi (fenugreek) and coriander leaves with whole wheat flour and not maida. Spread some chunda, jam, chutney, roll it and voila you have yummy food on the go.

Board a train to Gujarat and you are more likely to see four out of five people eating thepla with dry aalu curry, onion, chunda and tea. Since the shelf life of theplas is 3-4 days, it’s the preferred travel food of Gujaratis and they will be more than happy to share them. Theplas are a regular breakfast item at my in laws’ place and I always eat them to my heart’s content.

While tea lovers swear by the thepla and tea combination, it goes well with aalu sabji, garlic chutney, green chilly chutney, chunda, or plain yoghurt. I like them with yoghurt and the garlic chutney. You can find the recipe of Garlic chutney here.



Makes 25 theplas

  • 2 cups whole wheat flour
  • 4 tbsp besan
  • ½ bunch of methi leaves cleaned and chopped
  • 8-10 stalks of coriander cleaned and chopped
  • 3 green chillies
  • 4-5 pods of garlic
  • ½ tsp turmeric
  • 1 tbsp red chilli powder
  • 2 tbsp coriander powder
  • Salt to taste
  • 1 tbsp oil
  • Groundnut oil or any other cooking oil to cook the theplas
  • Water to knead the dough


Grind chillies and garlic to a coarse paste. In a large mixing bowl, add flour, methi, chopped coriander, besan, chilli garlic paste, turmeric, red chilli powder, coriander powder, oil and salt.

Add water and make a soft dough. Divide the dough into 25 portions; roll into balls. On a lightly floured surface, roll out the balls into thin rotis (appx 6 to 7 inch).

Heat the griddle (tava) and place the thepla on it. Cook for about 30 seconds and flip. Brush with some groundnut oil and flip. Brush the other side with some oil and flip again. Cook thepla on both sides by pressing and flipping the thepla (like parathas).

Don’t flip the theplas very frequently or they’ll get hard/crispy.

Sev Tamatar (Gujarati Tomato Curry)

Sev Tamatar (Gujarati Tomato Curry)

Here comes another Gujarati favorite curry. It is a perfect quick cook recipe. Like most of the Gujarati recipes, this one too is a combination of sweet, sour, and spicy.

The ideal tomatoes for this curry would be the sour tomatoes (they are called nati tomatoes in Bangalore and desi tamatar in north). I have used the roundest available tomatoes in Singapore and the curry still turned out well.

The crisp sev is a perfect complement to the succulent tomatoes. I prefer the spicy bhujiya sev available in the market. You can also use the non-spicy sev if you don’t like your food very spicy.

This crunchy curry can be enjoyed best with soft rotlis (chapati in Gujarati) and roasted Bhavnagri chillies* and a glass of chilled chaas (buttermilk) to wash the spice down. I do not prefer this as sweet as it is originally made. You can always adjust the sweet and spices as per taste.

*For roasted Bhavnagri chillies (you can use any other non-spicy chilli if you don’t get Bhavnagri chilli), just slit the chilli and line it with a pinch of salt and roast it on flame till you see black spots on the chilli.

Sev Tamatar (Gujarati Tomato Curry)


  • 2 tomatoes chopped
  • ½ cup sev
  • 3 tbsp groundnut oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds (jeera)
  • 2 green chillies slit
  • 10-12 curry leaves
  • 2 inch ginger piece grated
  • ½  tsp asafoetida (heeng)
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 4 tbsp coriander powder
  • 2 tsp sugar
  • 2 tsp lime juice
  • ½ tsp garam masala
  • ½ cup water
  • 2 tbsp fresh coriander chopped
  • Salt to taste


Heat oil in a thick bottomed deep pan (kadhai). Add mustard seeds and jeera and let them pop. Add curry leaves, green chillies, and ginger and sauté.

Add asafoetida, turmeric, chilli powder, and coriander powder and sauté and immediately add chopped tomatoes and cover for 10-15 seconds.

Uncover and add salt, sugar, lime juice, garam masala and water and mix well.

Let it cook for 3-5 mins till you see oil on top. Just before serving add chopped coriander and sev. Mix well and serve with hot rotlis.

Garlic Chutney

Garlic Chutney

I was introduced to this wonderful delight at my in laws’ place. This is my favorite accompaniment with theplas. This sweet, sour, spicy, tangy bursts of flavors in your mouth cannot be described. It can only be experienced.

There are three ways of eating this. One is mix one spoon of chutney is one small bowl of fresh yoghurt, second is to add it in oil. It sounds weird but it just tastes perfect with hot steamed dhoklas. Add one spoon chutney to 4 spoons of groundnut oil. Lastly you can eat it as is with theplas. You can find the recipe of thepla here.

Garlic Chutney


  • 1 whole garlic peeled
  • ½ bunch coriander
  • 2 green chillies
  • 2 tsp red chilli powder
  • 2 tsp sugar
  • 3 tsp lime juice
  • 1 tbsp groundnut or any other cooking oil
  • Salt to taste


Combine all the ingredients and pound to paste using a pestle and mortar ideally or just use the mixer and grind it.