Snacks
Steamed Lauki Muthia
Gujarati steamed lauki, besan and atta dumplings, tempered with mustard and sesame and served with a hung curd dip. Filling, good hot or cold.
255
kcal
11g
protein
32g
carbs
9g
fat
Per serving · makes 3 · 40 minutes
Ingredients
- •200 g lauki (bottle gourd), grated
- •60 g besan
- •40 g whole wheat atta
- •20 g rava (sooji)
- •60 g curd
- •2 tsp oil (10 g): 1 in the dough, 1 for the tempering
- •1 tsp sesame seeds (3 g), 1/2 tsp mustard seeds, curry leaves, pinch of hing
- •1 tsp ginger-green chilli paste, 1/2 tsp turmeric, salt, pinch of baking soda
- •150 g hung curd with mint and salt, for the dip
Method
- 1.Mix the grated lauki (do not squeeze out the water) with the besan, atta, rava, curd, 1 tsp oil, ginger-chilli paste, turmeric, salt and baking soda into a soft dough.
- 2.Shape into 3 logs about 2 cm thick with oiled hands.
- 3.Steam on a greased plate for 20 to 25 minutes, until a knife comes out clean. Cool 10 minutes and slice into rounds.
- 4.Heat 1 tsp oil, add mustard seeds, sesame, curry leaves and hing, and toss the muthia slices in it until lightly crisp.
- 5.Serve a third per person with 50 g of the hung curd dip.
Coach’s note
Steam the logs on Sunday and keep them in the fridge unsliced for up to 3 days. Slice and temper only what you need, it takes 5 minutes and tastes fresh every time.
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