These irresistible and wholesome Multigrain Dudhi Thepla are prepared with grated bottle gourd, multigrain flour and basic Indian spices. It is ideal for breakfast, lunchbox or as a snack.   

So someone offered you Gujarati Plain Thepla and  Keri No Murabbo or Keri No Chundo and you declined? Now that is a crime that you shouldn't have committed :) You missed one of the world's best food combinations ever.

This is a match made in heaven !!!

Thepla and Chundo both are the identities of any Gujarati, they will never miss an opportunity to ask you to try, while you are travelling, or going on a picnic or even watching a match at the world's top cricket ground!  Lords cricket ground yes, I have seen Gujjus offering Dhokla, Chevda, Thepla and Chundo to the English who are sitting next to them!

Dudhi Na Thepla, typical Gujarati pan-fried flatbread mainly served at breakfast with a cup of Karak Chai and a generous portion of Keri No Murabbo or Instant Keri No Chundo. Also during my school days, most of us used to take Thepla and Chundo in our lunch boxes.

I could have these a million times over and not get bored!

Usually, Dudhi Thepla made with grated dudhi, wheat flour and few spices, but once again I have made little changes by adding a variety of flours and I wasn't disappointed at all. In other parts of India, these are known as Lauki Thepla.

More Dudhi/Lauki Recipes

1. Dudhi Halwa

2. Dudhi Basundi

3. Dudhi Khichdi

4. Dudhi Na Muthia

5. Aloo Lauki Stew

Multigrain Dudhi Thepla, Dudhi thepla, Dudhi na thepla, Lauki Thepla
Gujarati Indian
Yield: 10-12 thepla



Multigrain Dudhi Thepla, delicious and lip-smacking flatbread which can be devoured with Masala Chai and Pickle.
prep time: 15 Mcook time: 20 Mtotal time: 35 M


  • 2 cup grated bottle gourd -  dudhi 
  • 3/4 cup wheat flour
  • 1/2 cup bajra flour
  • 2 tbsp. chickpea flour
  • 2 tbsp. jowar flour
  • 1 tbsp. green chilli, ginger, garlic paste
  • 1 tsp. red chilli powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. ground cumin and coriander
  • 3-4 tbsp. oil for moin
  • 2 tbsp. yogurt
  • Salt to taste
  • one pinch carom seeds - ajwain



  1. In a big bowl combine all the ingredients.
  2. Mix well with your hands and knead the dough, you won't need any water to knead this dough as dudhi will release its own water in the dough.
  3. You need to make dudhi thepla straight away as moisture from the dudhi will make the dough softer and softer and it will be hard to roll. 
  4. Heat the tawa or griddle.
  5. Divide the dough into equal portions and roll into a ball.
  6. Roll the balls using dry wheat flour and make a round disk.
  7. Thepla thickness should not be thick like paratha and not thin like roti.
  8. Cook dudhi thepla on heated tawa, apply oil to both side.
  9. Press with a spatula and cook until both sides have lovely brown spots.
  10. Serve hot with Masala chai , pickle or yogurt. 


For a vegan option omit yogurt or use dairy-free yogurt.
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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