Farali Doodhi Muthia Recipe

Farali Doodhi Muthia Recipe (Steamed & Pan-Fried)

Farali Doodhi Muthia is a soft, steamed snack made with bottle gourd (doodhi) and fasting flours like rajgira (amaranth) and sama (barnyard millet). It’s a wholesome, light dish that’s perfect for vrat (upvas) days — and when lightly pan-fried after steaming, it becomes crispy on the outside and soft inside. A satisfying and nutritious fasting snack!

Watch recipe video about Farali Doodhi Muthia Recipe: ઉપવાસ માટે હેલ્થી નાસ્તો | દૂધી ના પોચા ફરાળી મુઠીયા | Farali Muthiya | Farali Recipe | ફરાળી વાનગી

faralimuthiya #faralinasto #muthiya Prep Time + Cook Time : 45 Min. Servings : 4 Servings Ingredients: 12 cup ...

Muthias are a traditional Gujarati snack whose name comes from the word “muthi” meaning fist — as the dough is shaped by hand. During fasting, grains are avoided, so we use farali flours instead of wheat or besan!

Why People Love Farali Doodhi Muthia

• Light on the stomach yet filling
• Can be steamed or pan-fried for texture
• Gluten-free and made with vrat-friendly ingredients
• Great way to use up bottle gourd during fasting

🕒 What is Best Time to Eat Farali Doodhi Muthia

Farali Muthia is ideal for lunch, evening snack, or light dinner during fasting days. Serve it with farali chutney or plain yogurt for a wholesome meal.

Find another Doodhi recipes 

FAQ about Farali Doodhi Muthia

Q: Can I skip pan-frying?
Yes! Steamed muthias are healthy and delicious on their own.

Q: Can I use only one flour?
Yes, rajgira flour alone works, though mixing adds better texture.

Q: How long can I store these?
Up to 2 days in the fridge. Reheat in a pan or steam again.

Farali Doodhi Muthia

(Steamed + Pan-Fried) very good snack for fasting days

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course: Breakfast, lunch

Cuisine: Gujarati

Calories: 160

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup grated bottle gourd doodhi
• 1/2 cup rajgira flour
• 1/2 cup sama flour barnyard millet
• 2 green chilies crushed
• 1- inch ginger grated
• 2 tbsp chopped coriander
• 1/2 tsp cumin seeds
• Sendha namak rock salt to taste
• 1 tsp lemon juice or a pinch of sugar
• Oil for pan-frying after steaming

Equipment

• Steamer or Idli cooker
• Mixing bowls
• Grater

Method

 

1. Squeeze out excess water from grated doodhi and keep it aside.
2. In a bowl, mix rajgira flour, sama flour, doodhi, green chili, ginger, cumin, coriander, lemon juice, and salt.
3. Form a soft dough. If needed, add a little water to bind.
4. Grease your palms, shape the dough into cylindrical rolls or logs.
5. Steam in a steamer or idli cooker for 15–20 minutes or until a toothpick comes out clean.
6. Let cool slightly and cut into round slices.
7. Heat a little oil in a pan, shallow fry the muthia slices until golden and crisp on both sides.

Notes

Don’t over-squeeze the doodhi; retain some moisture to bind the dough.
Always let muthia cool slightly before slicing to avoid breaking.
Add a pinch of black pepper or sesame seeds if desired (if allowed in fast).