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Lauki Muthiya Recipe: Steamed Bottle Gourd Dumplings

Cooking is one of my passions. I enjoy sharing recipes from my native Indian cuisine.

Bottle gourd (lauki) muthiya

Bottle gourd (lauki) muthiya

Traditional Indian Lauki Muthiya Recipe

Lauki muthiya are steamed dumplings made with grated bottle gourd, gram flour, wheat flour, semolina, lemon juice, and spices. The mustard seed and sesame seed tempering makes it crunchy and nutty-flavored.

Muthyas are soft, porous, and crispy. They are traditionally served with tomato sauce or a mildly spicy dip.

They taste good even when they are cold. Hence, they make the perfect food for a lunch box too.

Cook Time

Prep timeCook timeReady inYields

10 min

25 min

35 min

4 servings

Ingredients

For the muthiya:

  • 2 heaped cups bottle gourd, peeled and grated
  • 1 cup medium wheat semolina
  • 1/2 cup gram flour (besan powder)
  • 1/2 cup wheat flour
  • 1/4 cup onion, grated
  • 1/4 tsp hing (asafoetida powder)
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 4 tbsp fresh coriander, finely chopped
  • 1/4 tsp baking soda
  • 4 green chilies, finely chopped
  • 1 tbsp ginger, minced or crushed
  • 2 tsp lemon juice
  • 1 tsp sugar
  • 3/4 tsp salt, or to taste
  • 1 tsp oil

For the tempering:

  • 3 tbsp oil
  • 1/2 tsp mustard seeds
  • 2 tsp sesame seeds
bottle-gourd-muthiya-lauki-dumplings-recipe

Instructions

  1. Peel bottle gourd. Grate it. Squeeze, and remove excess water from it. Don't remove all the water from it. Collect the water in a cup.
  2. In a large mixing bowl, add grated bottle gourd, semolina, wheat flour, gram flour, chopped coriander, turmeric powder, hing powder, chopped green chilies, grated onions, sugar, cumin seeds, fennel seeds, cooking soda, grated ginger, a teaspoon oil, and salt.
  3. Mix well. Knead without adding water to make a smooth, firm dough. If needed, you can use the bottle gourd water to make the dough.
  4. Make the steamer ready for cooking.
  5. Divide the dough in 4 equal portions. Shape each portion into a cylindrical roll, 1 inch in diameter.
  6. Grease the steamer plate. Place the rolls on it. Cover the steamer lid. I cooked them in a pressure cooker, without placing the weight.
  7. Steam cook for 20-22 minutes. Next, turn off the heat.
  8. Open the lid after 2-3 minutes. Insert a toothpick into the roll. If it comes out clean, it indicates that the rolls are properly cooked.
  9. If not, cook for some more time.
  10. Place the cooked rolls on a plate. Slice them in half inch thick pieces. Now, you have to add a tempering to them.
  11. Heat remaining oil in a large deep-bottomed pan. Throw in mustard seeds and sesame seeds.
  12. Let mustard crackle. Add muthiya slices. Keep the heat low. Gently mix the tempering with the slices.
  13. Let each slice be coated with the tempering and become a bit crispy. Turn off the heat.
  14. Garnish them with chopped fresh coriander.
  15. Serve with tomato sauce or a mildly spicy dip. They taste good cold, too.

Photo Guide

Bottle gourd

Bottle gourd

Peeled bottle gourd

Peeled bottle gourd

Step one: Grate bottle gourd. Squeeze and remove some water from it. Collect the water.

Step one: Grate bottle gourd. Squeeze and remove some water from it. Collect the water.

Step two: Take all the ingredients in a mixing bowl, as per instructions.

Step two: Take all the ingredients in a mixing bowl, as per instructions.

bottle-gourd-muthiya-lauki-dumplings-recipe
Step three: Knead together to make a firm, smooth dough. If needed, use bottle gourd water for kneading the dough. Divide the dough in four equal portions. Shape each of them like a cylindrical roll.

Step three: Knead together to make a firm, smooth dough. If needed, use bottle gourd water for kneading the dough. Divide the dough in four equal portions. Shape each of them like a cylindrical roll.

Step four: Steam cook them for 20-22 minutes. Turn off the heat.

Step four: Steam cook them for 20-22 minutes. Turn off the heat.

Step five: Slice each roll in 1/2 inch thick slices.

Step five: Slice each roll in 1/2 inch thick slices.

Step six: Heat remaining oil in a deep-bottomed pan. Throw in mustard seeds and sesame seeds. Let mustard crackle.

Step six: Heat remaining oil in a deep-bottomed pan. Throw in mustard seeds and sesame seeds. Let mustard crackle.

Step seven: Add the slices. Keep the heat low. Gently mix the tempering with them.

Step seven: Add the slices. Keep the heat low. Gently mix the tempering with them.

Bottle Gourd muthia are ready. Garnish them with chopped coriander leaf.

Bottle Gourd muthia are ready. Garnish them with chopped coriander leaf.

Serve them with tomato sauce or a mildly spicy dip. Enjoy eating!

Serve them with tomato sauce or a mildly spicy dip. Enjoy eating!