Doodhi Na Muthiya.

Doodhi Na Muthiya.

Preparation Time 20 Minutes

Cooking Time 40 Minutes

Total Time Maximum 1 Hour 10 Minutes

Serve 4

Type of Recipe: Snacks

Name of Author: Asmi Kadam


  • 1 Cup Grated Doodhi ( Bottle Guard)
  • 1 Cup Gehu ka aata (Wheat Flour)
  • ½ Cup Besan (Gram Flour)
  • 2 Tablespoon semolina
  • 1 Tablespoon Red Chili Powder
  • 1/3 Teaspoon Turmeric
  • Pinch of asafoetida
  • 1 Tablespoon Cumin Coriander Powder
  • 1 Teaspoon Garam Masala Powder
  • 1 Teaspoon Fennel Seeds
  • ½ Teaspoon Carom Seeds
  • Chopped Coriander
  • 2 tablespoon lemon juice
  • 1 Tablespoon oil
  • Salt
  • Water
  • For Tempering:
  • 1 teaspoon mustard seeds
  • 5 to 6 curry leaves
  • 1/3 teaspoon asafoetida
  • 1 Teaspoon sesame seeds
  • 2 tablespoon oil


How to clean Bottle Guard. First wash bottle guard in a running water, then peel their skin through peeler. Now make the pieces and grate it on the grater.

Take one mixing bowl, add grated doodhi on it. Then add all the ingredients one by one. Add red chili powder, turmeric, ginger garlic paste, cumin coriander powder, garam masala powder, asafetida, salt, chopped coriander, fennel seeds, carom seeds and lemon juice.

Mix it well.

Now add wheat flour, gram flour and semolina. Add water and make a dough. Use a small quantity of water for kneading because doodhi have a water content. So before adding water, mix it the flours with the all the ingredients and then add the water if required.

Now the muthiya dough is ready. Make cylindrical shape of roll from this dough and keep it in a steamer for steaming.

Keep this roll in a steamer for at least 15 to 20 minutes.

Here I am using a pot instead of steamer. Add some water in it and keep on a medium flame. Allow some oil on a sieve and keep this muthiya rolls in the sieve. Now place this sieve over the pot. And cover it with lid. And allow to cook for 20 minutes. Once it cook switch off the flame. Allow to cool it down.

Once it cool. Cut the muthiyas in a round shape. Cut the muthiyas as per size and shape as you like it.

Keep aside.

Now heat the pan on a medium flame. Add 2 tablespoon of oil. Add mustard seeds, curry leaves, asafoetida and sesame seeds. Once seeds splutter add muthiyas into the tempering. Stir well for 2 minutes. Keep the gas on a slow flame. After 2 minutes switch off the gas.

Now garnish the muthiyas with chopped coriander and grated coconut.

It’s ready to serve.


Thank you.

Have a wonderful day.

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