Traditional Rajasthani Lauki Dhokla, A Healthy And Tasty Snack Recipe To Try At Home

Discover the traditional Rajasthani Lauki Dhokla made with fresh bottle gourd, wheat flour, and besan. Follow this easy recipe to prepare it at home.

Dishes made from gram flour hold a special place across Indian households, and Rajasthan is particularly famous for its vast array of such delicacies. From gatta curry and barfi to lattes, kachoris, and various styles of dhokla, the regional spread is truly remarkable. However, many people might not have tasted the traditional Rajasthani version made with bottle gourd, known locally as lauki dhokla. This wholesome snack is crafted by combining grated bottle gourd, wheat flour, besan, and semolina. Enjoying this during breakfast or teatime not only fills the stomach satisfyingly but also delivers a rich, robust flavor profile. Preparing this unique delicacy at home is quite simple when following the right steps.

Ingredients Needed For Rajasthani Lauki Dhokla

To begin making this savory dish, gather all the essential components in precise proportions. You will need one small-sized bottle gourd, one cup of whole wheat flour, half a cup of gram flour, and a quarter cup of semolina. For flavoring and texture, keep ready two green chilies, a one-inch piece of ginger, one finely chopped onion, nine to ten cloves of garlic, and two tablespoons of freshly chopped coriander leaves. The spice blend requires half a teaspoon of turmeric powder, one teaspoon of red chili powder, one teaspoon of coriander powder, one teaspoon of cumin seeds, one teaspoon of ajwain, one teaspoon of fennel seeds, and one teaspoon of whole coriander seeds. Additionally, you will need salt to taste, two teaspoons of papad khar, one teaspoon of baking soda, and one to two tablespoons of oil for binding and shortening.

Mixing And Preparing The Dough

In the first step of preparation, take a large mixing bowl and combine the grated bottle gourd along with the wheat flour, gram flour, and semolina. Add the chopped green chilies, ginger, onion, garlic, and fresh coriander leaves to the bowl. Next, incorporate the turmeric, red chili powder, coriander powder, cumin, ajwain, fennel, whole coriander, salt, papad khar, and one to two tablespoons of oil, mixing everything thoroughly. Because bottle gourd naturally contains moisture and tends to release water, it is best to mix the dry ingredients with it first without adding extra water. Only if strictly necessary, sprinkle a tiny amount of water to bring the mixture together into a soft dough. Right at the end, add the baking soda and gently mix it in. Grease a flat plate with oil and set water to boil in a steamer or an idli maker.

Steaming And Serving Suggestions

Moving on to the next step, take portions of the prepared dough and shape them like small vadas, pressing a hole in the center with your finger just like traditional preparations. Shape all the pieces in the same manner and arrange them on the greased plate. Place the plate over boiling water using a wire stand or inside the idli maker to steam them properly. Allow the dhoklas to steam for about twenty-five to thirty minutes until they are thoroughly cooked. Once done, let them cool down slightly before cutting them into smaller pieces. Drizzle a little bit of ghee over the top and serve them alongside green chutney or any other preferred accompaniment. In traditional Rajasthani households, these are sometimes enjoyed with a light sprinkling of sugar. Soft, flavorful, and quick to put together without excessive oil, these hot lauki dhoklas make for a wonderful homemade treat.

What this means for you
Nutritional Value: This traditional snack combines bottle gourd, wheat flour, and gram flour, offering a fiber-rich and wholesome option for a balanced breakfast.

Questions & Answers

1. What are the main ingredients used in Rajasthani Lauki Dhokla?
It is primarily made using grated bottle gourd, whole wheat flour, gram flour, and semolina.

2. What precaution should be taken while mixing the dough?
Since bottle gourd releases its own moisture, mix the ingredients without water first and only add a little water if needed.

3. How long does it take to steam the lauki dhokla?
The dhoklas take about 25 to 30 minutes to steam thoroughly.

4. How much oil is required for shortening in this recipe?
One to two tablespoons of oil are needed for the binding and shortening process.

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