Gujarathi Lauki Muthia/Doodhi muthiya is a traditional Gujarathi snack 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
Ingredients needed
Bottlegourd – 1/2 cup grated
Wheat flour – 1 cup
Bengal gram flour – 1/2 cup
Turmeric powder – 1/4 tsp
Chilli Powder – 1 tsp
Ginger garlic paste – 1/2 tsp
Sugar – 1 tsp
Salt needed
Cumin seeds – 1 tsp
Carom seeds (omam) -1/4 tsp
Coriander leaves – 1/4 finely chopped
Asafoetida – a generous pinch
Cooked rice – 1/2 cup (at room temperature)
Oil – 1 tbsp
Garam masala powder – 1/2 tsp
For the Seasoning
Oil – 2 tbsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
White sesame seeds – 1 tbsp
Asafoetida – a pinch
Curry leaves – a sprig
Red chilli powder – 3/4 – 1 tsp
For Garnishing
Lemon Juice
Coriander Leaves
Preparations
Grate bottle gourd using the bigger hole in the grater. We need 1/2 cup of grated bottle gourd.
Method
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.
Mix everything well without adding water to form a dough.
Let it rest for 10 minutes. Keep it covered.
After 10 minutes
Divide the dough into 3 equal parts. Grease your fingers with oil and shape each part into cylindrical logs.
Grease steamer plate with oil and place the prepared logs on it.
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.
Once it is cooked, remove from the steamer and leave it to cool.
Once it cools, cut it into roundels and keep it ready.
Now comes the seasoning –
Heat 2 tbsp of oil, add mustard seeds, cumin seeds, white sesame seeds, asafoetida and curry leaves.
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).
Saute for a few seconds and add the prepared roundels.
Roast them on medium low heat, flipping them now and then.
Once roasted, turn off the heat. Squeeze fresh lemon juice and mix well.
Garnish with coriander leaves and enjoy.
Enjoy it as a tea time snack or as a light breakfast.
