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lauki muthiya

Lauki Muthiya-Doodhi Muthia-Tea Time Snack

Gujarathi Lauki Muthia/Doodhi muthiya is a traditional Gujarathi snack which is prepared with bottle gourd. It can also be had as a light breakfast. It is a healthy steamed snack which will not take much time to prepare.

Course Appetizer, Breakfast, Snacks
Cuisine Gujarathi
Keyword bottlegourd muthiya, doodhi muthia, Lauki muthiya
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 persons

Ingredients

Ingredients needed

  • 1/2 cup Bottlegourd grated
  • 1 cup Wheat flour
  • 1/2 cup Bengal gram flour
  • 1/4 tsp Turmeric powder
  • 1 tsp Chilli Powder
  • 1/2 tsp Ginger garlic paste
  • 1 tsp Sugar
  • Salt needed
  • 1 tsp Cumin seeds
  • 1/4 tsp Carom seeds (omam)
  • 1/4 cup Coriander leaves finely chopped
  • 1 pinch Asafoetida
  • 1/2 cup Cooked rice (at room temperature)
  • 1 tbsp Oil
  • 1/2 tsp Garam masala powder

For the Seasoning 

  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tbsp White sesame seeds
  • 1 pinch Asafoetida
  • a sprig Curry leaves
  • 1 tsp Red chilli powder

For Garnishing

  • Lemon Juice
  • Coriander Leaves

Instructions

Preparations

  1. Grate bottle gourd using the bigger hole in the grater. We need 1/2 cup of grated bottle gourd.

  2. In a bowl add 1 cup of wheat flour, 1/2 cup besan, turmeric powder, 1 tsp chilli powder, 1/2 tsp ginger garlic paste, a tsp of sugar, salt needed, cumin seeds, carom seeds, coriander leaves,asafoetida, grated bottle gourd, 1/2 cup of cook rice (at room temperature ), a tbsp of oil and garam masala powder.

  3. Mix everything well without adding water to form a dough.

  4. Let it rest for 10 minutes. Keep it covered.

After 10 minutes

  1. Divide the dough into 3 equal parts. Grease your fingers with oil and shape each part into cylindrical logs.

  2. Grease steamer plate with oil and place the prepared logs on it.

  3. Bring water to boil in a steamer or idli cooker, place the plate with the cylindrical logs and steam cook for 15 minutes or until done.

  4. Once it is cooked, remove from the steam and leave it to cool.

  5. Once it cools, cut it into roundels and keep it ready.

Now comes the seasoning -

  1. Heat 2 tbsp of oil, add mustard seeds, cumin seeds, white sesame seeds, asafoetida  and curry leaves.

  2. Saute for a few seconds. When the seeds start sizzling, reduce the heat to low and add red chilli powder (I used Kashmiri chilli powder which is not spicy).

  3. Saute for a few seconds and add the prepared roundels.

  4. Roast them on medium low heat, flipping them now and then.

  5. Once roasted, turn off the heat. Squeeze fresh lemon juice and mix well.

  6. Garnish with coriander leaves and enjoy.

  7. Enjoy it as a tea time snack or as a light breakfast.