• Grated lauki (bottle gourd): 1 cup (~200 g)
• Besan (gram flour): 2 tsp
• Whole wheat flour: ½ cup
• Bajra/jowar flour: ½ cup
• Semolina (optional, for crispiness): 2 tbsp
• Ginger-green chili paste: 1 tsp
• Turmeric powder: ¼ tsp
• Red chili powder: ½ tsp
• Coriander powder: ½ tsp
• Cumin powder: ½ tsp
• Carom seeds (ajwain): ¼ tsp
• Sesame seeds: 1 tbsp
• Lemon juice: 1 tbsp
• Fresh coriander leaves: 2 tbsp (finely chopped)
• Salt: To taste
• Oil: 3 tsp (for the doughand tempering)
• Mustard seeds: 1 tsp
• Curry leaves: 8-10
• Sesame seeds: 1 tsp (optional)

Preparation

Squeeze out excess water from the grated lauki, but do not discard it. You can use it to bind the dough.

In a large mixing bowl, combine grated lauki, besan, whole wheat flour, semolina, ginger-green chili paste, turmeric powder, red chili powder, coriander powder, cumin powder, carom seeds, sesame seeds, lemon juice, fresh coriander leaves, and salt.

Add the squeezed lauki water gradually and knead into a soft, sticky dough.

Grease your palms with a little oil and divide the dough into portions. Shape each portion into cylindrical rolls about 4-5 inches long.

Place the rolls in a steamer greased with oil and steam for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Let the steamed muthiyas cool for 5-10 minutes, then cut them into ½-inch slices.

Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and sesame seeds.

Add the sliced muthiyas to the tempering and sauté on medium flame until they turn golden and slightly crisp.

Number of Servings: 4 servings
Serving Size: Approximately 6-8 medium-sized muthiyas

Notes

• Ensure the dough isn’t too wet, as lauki releases water. If needed, add a little more flour for binding.
• Avoid oversteaming to retain the soft texture of muthiyas.