LAUKI MUTHIYA from Gujrat

Contributed by Vandana Khurrana

Ingredients to knead the flour to make Muthiya

1. Lauki (Gourd) - 2 cup (grated)
2. Wheat flour - 125 gms. (1 cup)
3. Sooji - 100 gms. (3/4 cup)
4. Gram flour - 100 gms. (3/4 cup)
5. Green chilli - 2
6. Ginger - 2 inch long piece.
7. Turmeric powder - 1/4 tsp.
8. Oil - 1 tbsp
9. Salt - 3/4 tsp ( or according to the taste)
10. Sugar - 2 tsp

Ingredients for the tadka/ tampering

1. Oil - 2 tbsp
2. Cumin seeds - 1 tsp
3. Mustard seeds - 1 tsp
4. Sesame - 1 tbsp
5. Curry leaves - 10-12
6. Hing - 2-3 pinch.
7. Salt - 1/4 tsp
8. Lemon - 1

Procedure

1. Firstly, in a large mixing bowl take 1½ cup wheat flour, ¼ cup rava and ¼ cup besan.
2. Add ¼ tsp turmeric, ¾ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala, ¼ tsp ajwain, 1 tbsp sugar, pinch hing and ½ tsp salt. Mix well.
3. Further add 2 cup lauki grated, ½ tsp ginger paste, 1 chilli, 2 tbsp coriander, 1 tbsp curd and 1 tbsp oil.
4. Knead the dough well, the water in Lauki should be good enough to form a dough.
5. Rest the dough for 15 minutes, making sure the dough turns soft.
6. Now take a large ball sized dough and roll to a cylindrical shape.
7. Place the rolled dough into the steamer. Do grease the steamer with oil to prevent it from sticking.
8. Cover and steam for 20 minutes, keeping the flame on medium. Steam until the toothpick inserted comes out clean.
9. Cool slightly and cut into thick slices. Keep aside.
10. Tempering Muthiya:
11. In a kadai heat 2 tbsp oil and splutter 1 tsp mustard, 2 tsp sesame seeds, pinch hing and few curry leaves.
12. Add in sliced muthiya and mix well and squeeze a little lime over it
13. Spread and roast on both sides until the sides turn crisp.
14. Muthiya is now ready to be served.:))