By: Payal
Soft, healthy and lightly spiced, lauki muthiya is a popular Gujarati snack that works perfectly for tea‑time cravings. It combines freshly grated bottle gourd with simple ingredients to create a wholesome, comforting dish.
1 cup grated lauki (bottle gourd)
1 cup gram flour (besan)
2 tbsp semolina (sooji)
1 green chilli (finely chopped)
1 tsp ginger paste
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp sugar
Salt to taste
1 tbsp lemon juice
1 tbsp oil
A pinch of baking soda
Mustard seeds and sesame seeds (for tempering)
Fresh coriander leaves (for garnish)
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Add the grated lauki to a bowl, mix in salt and rest for a few minutes so it releases water. Do not discard this moisture, as it helps bind the dough.
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Add besan, sooji, spices, ginger paste, green chilli, sugar, lemon juice and oil to the lauki. Mix everything well to form a soft dough using the released water.
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Add a pinch of baking soda and gently combine without kneading too much. Shape the mixture into small cylindrical logs using lightly oiled hands.
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Steam the prepared logs in a greased steamer for 15–20 minutes until set. Insert a toothpick to check; it should come out clean.
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Allow the steamed muthiya to cool slightly, then cut them into bite‑sized pieces. This helps them soak up flavours during tempering.
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Heat oil in a pan, add mustard and sesame seeds, then add the muthiya pieces. Lightly sauté until golden and garnish with fresh coriander before serving.
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