Lauki Muthiya Recipe | No Onion No Garlic Doodhi MuthiYa Recipe
Lauki muthiya recipe is a traditional Gujarati snack recipe made with lauki, multigrain flour, besan, suji and some spices. Made by steaming method and not deep frying this Doodhi Muthiya is a healthy snack recipe.
Ingredients
For making lauki muthiya rolls
- 1 cup grated lauki
- 40 gm multigrain atta
- 40 gm besan
- 15 gm suji
- 1 tsp salt
- ½ tsp saunf powder
- ¼ tsp roasted cumin seeds powder
- 1 pinch heeng
- ¼ tsp turmeric powder
- 1 tsp ginger green chilli paste
- 1 tsp oil
- 2 tbsp chopped coriander leaves
- ⅛ tsp baking soda
For tadka
- 1 ½ tbsp oil
- ½ tsp red mustard seeds
- 1 tbsp white til seeds
- ¼ tsp salt
- ½ tsp dry mango powder
- 1 tbsp coriander leaves for garnishing
Instructions
- In a big bowl add multi grain flour, besan, suji, grated lauki, salt, saunf powder, cumin seeds powder, heeng, ginger green chilli paste, oil, coriander leaves, baking soda.
- Mix gently and form a medium soft dough. If lauki is fresh and soft you donot need any water to add in it. But if lauki does not contain enough moisture add little water according to the requirement.
- Divide the dough and make 3 logs of 5-6 inch long out of it.
- Grease a plate and place the logs on it and then put in the steamer with boiling water.
- Steam it on high flame for about 20-25 minutes.
- To check if they are done you can touch the surface if it non stick means they are cooked well. You can also insert knife or tooth pick to check if they are cooked from inside too. A clean knife or toothpick is the indication of well cooked log.
- Switch off the flame and let them cool.
- Cut into ½ inches slice sand put them aside.
- Now in a pan add oil, mustard seeds and til seeds. Then add salt and muthiya slice and gently flip them.
- Cover the pan and cook it for 2-3 minutes on a low flame. You can flip them in between for proper cooking.
- Finally add dry mango powder and garnish with coriander leaves. Transfer to a plate and serve warm. ENJOY!
Video
Notes
1. Grate lauki just before adding into flour mixture because it becomes dark colour after reacting with air.
2. Don't add water in the beginning as lauki is a water-rich vegetable. It releases juices when we add salt and spices to the mixture.
3. Do not leave the dough , make logs and put them in the steamer quickly.
4. We can eat muthiya right after steaming but tempering it with a little oil and mustard seeds improves its taste and make it a little crispy.
5. Do not skip baking soda as it gives it a light and fluffy texture.