Lauki Nu Muthia is a healthy Gujarati breakfast dish made with bottle gourd, flours, and spices. This can be steamed or deep fried and often served for breakfast or as a snack with different chutneys.
I have made Palak Muthias very long ago and have been wanting to make these bottle gourd version. I was so glad that I could do it. I had this reserved for my Sunday breakfast and simply loved it so much! If you can believe how delicious this must have been that I skipped our regular Poori chana for this.
Even Konda enjoyed this along with me and since it was my breakfast, she let me have more. This is surely something I will be making again!
Today is the last one in the Breakfast series across India for the final week of Feb#85.
Lauki Nu Muthia
For the steamed Muthias
2 cups Bottle Gourd
1/2 cup Besan / Gram Flour
1/2 cup Wheat Flour
1/2 cup Rice Flour
1 inch Ginger
4 nos Green Chillies
2 tbsp Coriander Leaves
1/4 tsp Turmeric Powder
1/2 tsp Amchoor Dry Mango Powder
1 tsp Sugar
1/4 tsp Cooking Soda
1 tbsp Cooking Oil
Salt to Taste
For Tempering
2 tbsp Cooking Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 tsp Sesame Seeds
Handful Curry Leaves
1/4 tsp Asafoetida /Hing
1 tsp Lemon Juice
Coriander Leaves for Garnishing
For the steamed Muthias
Wash and peel the outer skin of the bottle gourd, grate in a bowl and let it rest for 5 mins.
Then squeeze out the excess water from the grated bottle gourd, keep it aside.
Make a paste of ginger and green chillies. Mince the coriander leaves.
In a bowl, take the flours along with the grated bottle gourd, salt, oil, green chilli and ginger paste and rest of the ingredients.
Mix well and let it rest for 10 mins.
The batter will be very sticky. If you are not able to make cylinders, add little more besan.
Have the steamer ready with water.
Grease your hands with oil, make cylinders and place on a greased plate.
Steam for 15 mins. Let it rest for 10 mins, before transferring to a plate.
For Tempering
When you are ready to temper, gently cut the muthias into 1/2 inch pieces.
Heat a nonstick pan with oil, add all the tempering ingredients except lemon, saute for few seconds, till the sesame seeds crackle.
Add the muthias and saute well to combine.
Add seasoning if required.
Finally, squeeze in few drops of lemon and coriander leaves
Serve hot with coriander chutney or tomato sauce.
Lauki Nu Muthia
Ingredients
For the steamed Muthias
- 2 cups Bottle Gourd
- 1/2 cup Besan / Gram Flour
- 1/2 cup Wheat Flour
- 1/2 cup Rice Flour
- 1 inch Ginger
- 4 nos Green Chillies
- 2 tbsp Coriander leaves
- 1/4 tsp Turmeric powder
- 1/2 tsp Amchoor /Dry Mango Powder
- 1 tsp Sugar
- 1/4 tsp Cooking Soda
- 1 tbsp Cooking Oil
- Salt to taste
For Tempering
- 2 tbsp Cooking Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin seeds
- 2 tsp Sesame Seeds
- Handful Curry leaves
- 1/4 tsp Asafoetida /Hing
- 1 tsp Lemon Juice
- Coriander leaves for Garnishing
Instructions
For the steamed Muthias
- Wash and peel the outer skin of the bottle gourd, grate in a bowl and let it rest for 5 mins.
- Then squeeze out the excess water from the grated bottle gourd, keep it aside.
- Make a paste of ginger and green chillies. Mince the coriander leaves.
- In a bowl, take the flours along with the grated bottle gourd, salt, oil, green chilli and ginger paste and rest of the ingredients.
- Mix well and let it rest for 10 mins.
- The batter will be very sticky. If you are not able to make cylinders, add little more besan.
- Have the steamer ready with water.
- Grease your hands with oil, make cylinders and place on a greased plate.
- Steam for 15 mins. Let it rest for 10 mins, before transferring to a plate.
For Tempering
- When you are ready to temper, gently cut the muthias into 1/2 inch pieces.
- Heat a nonstick pan with oil, add all the tempering ingredients except lemon, saute for few seconds, till the sesame seeds crackle.
- Add the muthias and saute well to combine.
- Add seasoning if required.
- Finally, squeeze in few drops of lemon and coriander leaves
- Serve hot with coriander chutney or tomato sauce.
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usha says
Such a healthy way to start the day and it is so nice of Konda to let you have more 🙂 Valli, looks like your sbs collages got swapped, the 2nd (tempering) and the 3rd (steaming) collage.
Priya Suresh says
I simply love this kind of gluten free snacks, a complete meal for me. Just need a plate rite now to keep myself warm as the temperature is getting very low here.
vaishalisabnani says
The steamed muthiyas are very popular here , and you have made them perfectly . I keep changing the flours to get a variation , but I must say they are a excellent breakfast .
Sandhiya says
Sometimes i don't even buy bottle gourd just because don't know what to make other than kootu. This is the interesting recipe to try and it looks so delicious. Bookmarked to try when i buy bottle gourd next time 🙂
sapana says
Somehow I never got chance to try the steamed muthias. With lauki they must have tasted good.
Pavani says
Such an inviting plate of lauki muthia Valli. They look sooo crispy and delicious -- great to serve any time of the day.
Jayanthi says
I've made methi muthias and loved it. Will surely try your lauki muthia recipe and steam it this time.
Jayashree says
It has been a while since made these. Your post has just reminded me to make these soon.
Harini says
I love muthias and they make such a delightful snack, right? I should make muthias more often.
Padmajha PJ says
This is one dish that I am yet to try. Will buy bottle gourd now because I never know how to use it up other than in sambar. Nice one Srivali.
sushma says
Wow these taste awesome, my neighbor makes it often.
Sandhya Ramakrishnan says
We love bottle gourd and grow tons of it. I make this and the kids love them. It is such a filling snack and it keeps them filled up for a long time.
Priya Srinivasan says
Muthias are in my list for so long valli, but somehow never got to make this! Love the varieity in it! Lauki muthias look tempting that sauteing part is what i love, makes it crisp and soft and all those tempering, ohh yumm!!! i should make this soon!!!
mayurisjikoni says
Srivalli you've made my all time favourite muthias... I love doodhi ones. Next time you make them add a bit of fenugreek too. It tastes so good.
chefmireille says
I made this a few years ago and you are reminding me how delicious it was - I think its time for me to make it again