Lauki Muthiya Recipe – Easy Steamed Bottle Gourd Snack

Last Updated on 4 months by Neha Deshmukh

Lauki Muthiya Recipe – Easy Steamed Bottle Gourd Snack

Hey everyone! If you’re looking for a healthy, delicious, and surprisingly easy snack, you have to try Lauki Muthiya. These little steamed rolls are a staple in many Indian households, and honestly, they’re one of those things my grandmother always had on hand. I first made these myself when I was trying to find ways to sneak more veggies into my diet, and they’ve been a hit ever since! They’re perfect with a cup of chai, and honestly, disappear pretty quickly.

Why You’ll Love This Recipe

Lauki Muthiya (or Lauki na Muthiya) is a fantastic snack for a few reasons. It’s a brilliant way to use up bottle gourd – a vegetable that’s often overlooked. They’re steamed, making them a healthier alternative to fried snacks. Plus, they’re packed with flavour thanks to the simple yet effective tempering. Trust me, even if you’re not a huge fan of bottle gourd, you’ll love these!

Ingredients

Here’s what you’ll need to make these delightful Lauki Muthiya:

• 1.5 cup grated bottle gourd (about 200g)
• 8 tbsp whole wheat flour (about 80g)
• 3 tbsp oats (about 30g)
• 1 tbsp yogurt (about 15ml)
• 0.5 tsp cumin seeds
• 0.25 tsp sugar
• Salt to taste
• 2 tsp oil (for tempering)
• 0.5 tsp mustard seeds
• 0.25 tsp sesame seeds
• Few curry leaves (about 8-10)
• 2 red chilies
• 1 tbsp coconut (optional)

Ingredient Notes

Let’s talk ingredients! Bottle gourd, or lauki, is incredibly good for you. It’s super hydrating, low in calories, and packed with vitamins and minerals. It’s a cooling vegetable, often used in Indian cuisine, especially during the hotter months.

I love using whole wheat flour for a bit of extra fibre, but you can experiment with other flours too (more on that later!). Adding oats gives a lovely texture and another boost of nutrition.

Now, about the tempering! This is where things get fun. The classic Gujarati tempering uses mustard seeds, cumin, and curry leaves. But in Rajasthan, you’ll often find a version with hing (asafoetida) added for a more pungent flavour. Feel free to play around and find what you like best!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate the bottle gourd finely. This is important – you want a nice, even texture.
2. Now, this is the key step: squeeze out all the excess water from the grated bottle gourd. Seriously, squeeze! I usually use a clean kitchen towel or muslin cloth. This prevents the muthias from becoming soggy.
3. In a bowl, combine the squeezed bottle gourd, whole wheat flour, oats, yogurt, cumin seeds, sugar, and salt.
4. Mix everything together really well to form a slightly sticky dough. Don’t be afraid to get your hands in there!
5. Shape the dough into small, cylindrical rolls, about 1-2 inches long.
6. Steam these rolls for about 20 minutes, or until a toothpick inserted comes out clean. Let them cool completely.
7. While the muthias are cooling, let’s do the tempering. Heat the oil in a pan. Add the mustard seeds and let them splutter.
8. Add the red chilies and curry leaves. Sauté for a few seconds.
9. Slice the cooled muthias into round pieces and add them to the pan. Sauté briefly, just to warm them through and coat them with the tempering.
10. Toss with sesame seeds and coconut (if using).
11. Serve warm and enjoy!

Expert Tips

Want to make sure your Lauki Muthiya turn out perfect every time? Here are a few tips:

• Squeeze, squeeze, squeeze! I can’t stress this enough. Removing the water is crucial.
• Dough Consistency: The dough should be sticky, but still hold its shape. If it’s too wet, add a little more flour. If it’s too dry, add a tiny bit of yogurt or water.
• Preventing Hard Muthias: Don’t oversteam! Oversteaming can make them tough. Keep a close eye on them and check for doneness with a toothpick.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Option: Simply swap the yogurt for a plant-based yogurt alternative. Coconut yogurt works beautifully!
• Gluten-Free Option: Use a gluten-free flour blend instead of whole wheat flour. I’ve had good results with a mix of rice flour, potato starch, and tapioca flour.
• Spice Level: Adjust the number of red chilies to your liking. My friend, Priya, loves to add a pinch of turmeric for extra colour and flavour.
• Festival Adaptations: These are fantastic to pack for Janmashtami fasting (if you’re observing it) or as a healthy travel snack. My family always makes a big batch for our train journeys!

Serving Suggestions

Lauki Muthiya are delicious on their own, but they’re even better with a dipping sauce!

• Green Chutney: A classic pairing!
• Sweet Tamarind Chutney: Adds a lovely sweet and tangy contrast.
• Yogurt Dip: A simple yogurt dip with a pinch of salt and cumin is also delicious.
• With Tea: Honestly, they’re perfect with a hot cup of masala chai.

Storage Instructions

You can store leftover Lauki Muthiya in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a pan or microwave before serving. You can also freeze them for longer storage – just make sure they’re completely cooled before freezing.

FAQs

Let’s answer some common questions:

1. What is the best way to remove excess water from the grated bottle gourd?

Using a clean kitchen towel or muslin cloth is the most effective way. Wrap the grated bottle gourd in the cloth and squeeze firmly until you’ve removed as much water as possible.

2. Can I make Lauki Muthiya ahead of time?

Yes! You can make the muthias and steam them ahead of time. Store them in the refrigerator and then temper them just before serving.

3. What is the ideal consistency of the dough for shaping the muthias?

The dough should be slightly sticky but still hold its shape. It shouldn’t be too wet or too dry.

4. Can I bake these muthias instead of steaming them?

You can try baking them, but steaming gives a softer texture. If baking, preheat your oven to 180°C (350°F) and bake for about 20-25 minutes, or until golden brown.

5. What chutneys pair well with Lauki Muthiya?

Green chutney, sweet tamarind chutney, and a simple yogurt dip are all excellent choices!