Gujarati Lauki Muthiya / Muthiya / Bottle Gourd Muthia (Steamed Version)

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni. For the month of March, I have paired with Aruna Panangipally who blogs at aaharamonline.com " and the ingredients given by her are Lauki and besan.

I am really excited to try this month's challenge; as I am a great fan of Gujarati Cuisine.

When I am browsing for Gujarati recipes, I got an idea of preparing muthiya form tarladalal site; without a second thought I want to try lauki / bottlegourd muthiya. You can also add methi, spinach or make it plain also.

Muthiya is a nutritious, easy to prepare healthy snack from Gujarati cuisine. It can be prepared in two ways, steamed or deep fried. I preferred the healthier version and tried steamed.

After steaming, sautéing with sesame seeds and mustard seeds give a nice crunch on the top. It was tasty, filling and also guilt free too.

Try and give your feedback.

             

PREP TIME

20 mins

COOK TIME

15 mins

TOTAL TIME 

35  mins

                                                                                                                                                   

Recipe for Lauki Muthiya

Recipe type: Snack

Cuisine: Gujarat 

Yields -  2 to 3 persons

Ingredients:
Besan flour - ¾ cup
Semolina / Rava - 1 cup
Wheat flour - ½ cup
Green chilli ginger paste - 2 tsp
Lauki / ashgourd - 2 cups
Onion - 2 tbsp (finely chopped)
Asafoetida - a pinch
Turmeric powder -½  tsp
Cumin seeds - ½ tsp
Fennel seeds - ½ tsp
Sugar - 1 tsp
Lemon juice - 1 tsp
Coriander leaves - 1 tbsp(chopped)
Salt - as requied
Baking soda - a pinch
Oil - 1 tsp

For seasoning:
Oil -  2 tsp
Mustard seeds - ½ tsp

Sesame seeds - 1 tsp

Asafoetida

Directions:

Wash, peel and grate the lauki / bottlegourd.  Squeeze out the the water completely from lauki and keep aside.  Reserve the water from lauki for later use.

Take a wide bowl and add in wheat flour, bengal gram flour / besan, semolina, salt, sugar, turmeric powder, cumin seeds, fennel seeds and pinch of baking soda. Mix well.

Next add ginger green chilli paste, grated lauki, lemon juice, finely chopped onion and chopped coriander leaves.  Mix well to make a soft dough. (No need to add water to prepare the dough; as moisture from lauki itself is enough.  (Add the reserved lauki water; if needed)

Apply oil in your hands, shape the dough into cylindrical roll.  Repeat with the remaining dough.

Grease an idly mould / steamer ; place the logs and steam cook for about 10 minutes.

Once it is cooked; allow to cool.

Slice into thick pieces and keep aside.

Heat oil in a kadai, season it mustard, sesame seeds and hing.  Once it crackles add sliced dough and allow to roast for  5 to 7 minutes or till the outer layer becomes crisp. 

 Switch off the gas.

Garnish with corriander leaves and serve hot with green chutney / tomato sauce.