Gujarati cuisine is widely renowned across India for its delicious balance of sweet, savory, and spicy flavors alongside healthy cooking techniques. If you are searching for a light, nutritious, and appetizing snack to pair with your evening cup of tea, traditional Lauki Muthiya is an ideal choice. Prepared using fresh bottle gourd (lauki) blended with a wholesome combination of traditional flours and aromatic spices, this classic dish offers exceptional taste while remaining easy to make. Steam-cooked with minimal oil, it stands out as an excellent option for health-conscious food lovers.
Ingredients Required for Lauki Muthiya
To prepare authentic and soft Lauki Muthiya at home, gather the following precise set of ingredients
For the Main Dough Mixture:
- 1 medium bottle gourd (lauki)
- 1 cup wheat flour
- 1/2 cup jowar (sorghum) flour
- 1/2 cup besan (gram flour)
- 1 tablespoon ginger-green chilli paste
- 1 teaspoon Kashmiri red chilli powder
- 2 teaspoons black pepper powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 2 teaspoons coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1 generous pinch of carom seeds (ajwain), crushed
- 1/2 teaspoon white sesame seeds
- 1/4 teaspoon baking soda
- 3 tablespoons peanut oil
- 1/2 teaspoon lemon juice
- 1 tablespoon sugar
- 1 handful of finely chopped fresh coriander leaves
- Cooking oil for greasing the steaming plate
For the Tempering (Tadka):
- 2 tablespoons cooking oil
- 1 teaspoon mustard seeds (rai)
- 2 teaspoons white sesame seeds
- 1 handful of fresh curry leaves
- 1 green chilli, finely chopped
- 1/2 teaspoon asafoetida (hing)
- 1 handful of fresh coriander leaves for final garnish
Preparing the Vegetable and Kneading the Dough
The secret to making soft and tasty Muthiya lies in properly preparing the bottle gourd. Begin by thoroughly washing and peeling 1 whole bottle gourd. Using a fine grater, grate the vegetable into a bowl. Since bottle gourd retains significant water content, take small portions of the grated vegetable and squeeze them tightly using your hands to drain excess liquid into a separate bowl. Place the squeezed grated bottle gourd into a clean, wide mixing bowl.
Into the bowl containing the squeezed bottle gourd, add 1 cup of wheat flour, 1/2 cup of jowar flour, and 1/2 cup of besan. Add 1 tablespoon of ginger-green chilli paste for a flavorful kick. Next, incorporate all the ground spices: 1 teaspoon Kashmiri red chilli powder, 2 teaspoons black pepper powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 2 teaspoons coriander powder, and 1/2 teaspoon garam masala. Season with salt according to your taste, 1 generous pinch of crushed carom seeds, 1/2 teaspoon white sesame seeds, 1/4 teaspoon baking soda, 3 tablespoons of peanut oil, 1/2 teaspoon lemon juice, 1 tablespoon sugar, and 1 handful of chopped coriander leaves. Mix all components together evenly and knead into a cohesive, smooth dough without adding extra water.
Steaming and Slicing the Muthiya Rolls
Set up your steamer by pouring water into the bottom container and bringing it to a rolling boil over medium heat. Grease the perforated steaming tray with a light coat of oil to prevent the dough from sticking during cooking. Divide the prepared dough into equal portions and gently roll each portion between your palms to shape them into cylindrical logs.
Arrange the shaped dough logs onto the greased steaming tray, leaving slight gaps between them. Cover the steamer with a tight lid and steam the logs over medium-high heat for 20 to 25 minutes. After 20 minutes, insert a knife or toothpick into the center of a log to check for doneness. If it comes out clean, the Muthiya is fully cooked. Turn off the flame and transfer the logs to a cooling rack. Allow them to cool completely at room temperature, then use a sharp knife to slice the cylindrical rolls into uniform round discs of about half an inch in thickness.
Tempering and Serving Instructions
Tempering gives the steamed Muthiya a crispy outer texture and enhances its rich aromatic profile. Heat 2 tablespoons of oil in a wide non-stick pan. Once the oil becomes hot, add 1 teaspoon of mustard seeds and allow them to crackle. Add 2 teaspoons of white sesame seeds, 1 handful of fresh curry leaves, 1 chopped green chilli, and 1/2 teaspoon of asafoetida.
Stir the tempering ingredients briefly until fragrant, then add the sliced Muthiya discs into the pan. Toss gently on medium heat so that the tempering coats every slice evenly and the edges turn slightly golden and crispy. Remove from heat, drizzle 1/2 teaspoon of lemon juice over the top, and garnish with 1 handful of fresh coriander. Serve your hot Gujarati Lauki Muthiya alongside spicy green coriander chutney and evening tea.
