Lauki Muthias

INGREDIENTS

For the muthias

• 1 cup bottle gourd (lauki), grated
• ½ cup each wheat flour and semolina (suji) 
• 2 tablespoons bajra flour 
• 2 tablespoons gram flour (besan)
• 1 teaspoon grated ginger 
• ½ to 1 teaspoon each turmeric powder, red chilli powder and coriander powder 
• 1 pinch baking soda 
• Juice of 1 lemon
• Coriander leaves, chopped
• 1 tablespoon oil
• Sugar to taste
• Salt to taste

For the tempering 

• 2 tablespoons oil 
• 1 teaspoon cumin seeds 
• 1 teaspoon mustard seeds 
• ½ teaspoon asafoetida 
• 1 tablespoon sesame seeds 
• 10 to 12 curry leaves 
• Coriander leaves, chopped

METHOD

• Squeeze the grated bottle gourd to remove all the excess water from it. 
• In a bowl, add all the ingredients for the muthias and the squeezed bottle gourd and knead them into a soft dough. Let it rest for 10 minutes.
• Apply a little oil on your palms. Take a small portion of the dough and roll it into a long cylinder. Make similar cylinders from all the dough.
• Place them in a steamer and cook for 20 to 25 minutes.
• Test the muthias with a toothpick after 25 minutes. The toothpick should come out clean. If not, let them cook for a few more minutes.
• Once done, take them out of the steamer and let them cool down. Then, cut them into 1-inch-long pieces.
• Heat oil in a cast iron or non-stick pan for the tempering. Add all the ingredients except the coriander leaves and let the seeds pop. Add the muthias to it andlet cook till the muthias get a crispy exterior.
• Sprinkle the coriander leaves on top and serve with green chutney or ketchup!