Ingredients for Lauki nu Muthia
Ingredients to knead the flour to make Muthia.
Ingredients for the tampering
Squeeze out the water from the grated lauki and keep it in a separate bowl. If you need water to knead the flour, then you can use the squeezed out water of the lauki.
Make a paste of green chilli and ginger and take it out in a separate bowl.
Sieve the wheat flour, sooji and gram flour in a bowl and put grated lauki and all the other ingredients mentioned above to knead the flour into it. Make a smooth dough from this mixture and leave it covered for 15-20 minutes. You can use the the squeezed out water of the lauki to knead the flour.
Apply oil on your hand and take a small portion of the dough. Make as many long round rolls from the dough as you can. Now its the time to cook the prepared Muthias.
Now take a momo-maker or an idli stand to make muthia. Fill water in the vessel and put the stand over it. Start keeping all the muthia on the stand one by one and cover it with a lid. Steam the muthia for about 25-30 minutes. Now put a fork inside the muthia to check if it is properly steamed and cooked. If the fork comes out clean, then the muthia is ready. Turn off the flame.
Let them cool down and then cut into thick 1.2 inch pieces. Now it is the time to tamper these pieces.
Heat oil in a pan and tamper the cumin seeds, heeng, mustard seeds, sesame and curry leaves into it. Once the cumin seeds turns brown in colour add salt, lemon juice, pieces of muthia and coriander leaves to it. Mix them well and cook it for another 5-6 minutes.
Lauki nu Muthia is ready. Serve it with coriander chutney or pudina chutney.
Lkewise, you can also prepare Methi nu Muthia by adding methi (fenugreek) in the flour. You can also try making muthia with spinach o cauliflower.
