Lauki Muthia


How to prepare?

Onions and beetroot
  • ½  cup Lauki (grated)
  • 1 tbsp Onion (grated) 
  • 1 tbsp Whole wheat flour 
  • 1 tbsp Bengal gram flour
  • 1 tsp Semolina
  • ½ tsp Turmeric powder
  • A pinch of Asafoetida
  • A pinch of Baking soda
  • ¼ tsp Cumin seeds
  • Salt According to taste
  • 1 tsp Sugar
  • 1 tsp Ginger paste 
  • 2 Green chilies ( finely chopped) 
  • 1 tsp coriander leaves (finely chopped)
  • 1 tsp Lemon juice
  • 2 tbsp Peanut Oil
  • ¼ tsp Mustard seeds

A cooking pan
  • In a bowl mix wheat flour, besan, semolina, turmeric powder, asafoetida, baking soda, cumin seeds, salt and sugar.
  • Then add ginger paste, green chilies, coriander leaves, lemon juice and 1 tbsp peanut oil.
  • Squeeze out water from bottle gourd and onion. Add it to the bowl and knead it into soft dough. Use water if needed.
  • Prepare a steamer. 
  • Add about an inch of water and let it come to a boil.
  • Then grease the steamer tray with peanut oil and keep it aside.
  • Apply oil on your palms and divide the dough into two equal portions.
  • Shape each portion into a cylindrical roll.
  • Steam it for 20 minutes.
  • Let it cool for 5 minutes, remove it to a plate then cut into half inch slices.
  • Heat 1 tbsp oil in a pan on medium for tempering. 
  •  Add mustard seeds. Let them splutter.
  • Then add sliced muthia. Mix gently so they do not break and sauté till little brown and slightly crispy.
  • Serve hot.

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