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Indian Lauki Muthiya

Cumin Powder, Garam Masala, Red Chili Powder, Turmeric Powder -

Indian Lauki Muthiya

Prep Time: 10 minutes

Cook Time: 40 minutes

Note: All ingredients in blue are available at alcoeats.

INGREDIENTS

 Ingredients Quantity
ALCO Garam Masala 1/2 tsp
ALCO Cumin Powder 1 tsp
ALCO Turmeric Powder 1/4 tsp
ALCO Red Chili Powder 1 tsp
Sugar 1 tsp
Salt As needed
Coriander leaves (finely chopped) 1/4 tsp
Asafoetida pinch
Cooked rice (at room temperature) 1/2 cup
Oil 1 tbsp.
Bottlegourd (grated) 1/2 cup
Wheat flour 1 cup
Bengal gram flour 1/2 cup
Ginger garlic paste 1/2 tsp


For the Seasoning 

 Ingredients Quantity
ALCO Cumin Powder 1 tsp
ALCO Red Chili Powder 3/4 - 1 tsp
Oil 2 tbsp.
Mustard seeds 1 tsp
White sesame seeds 1 tbsp.
Asafoetida As needed
Curry leaves a sprig


For Garnishing

 Ingredients Quantity
Lemon Juice As needed
Coriander Leaves As needed

 

METHOD

Preparations
  1. Grate bottle gourd using the bigger hole in the grater. We need 1/2 cup of grated bottle gourd.

  2. In a bowl add 1 cup of wheat flour, 1/2 cup besan, ALCO Turmeric Powder, 1 tsp ALCO Red Chili Powder, 1/2 tsp ginger garlic paste, a tsp of sugar, salt needed, cumin seeds, carom seeds, coriander leaves, asafoetida, grated bottle gourd, 1/2 cup of cook rice (at room temperature), a tbsp. of oil and garam masala powder.

  3. Mix everything well without adding water to form a dough.

  4. Let it rest for 10 minutes. Keep it covered.

After 10 minutes
  1. Divide the dough into 3 equal parts. Grease your fingers with oil and shape each part into cylindrical logs.

  2. Grease steamer plate with oil and place the prepared logs on it.

  3. Bring water to boil in a steamer or idle cooker, place the plate with the cylindrical logs and steam cook for 15 minutes or until done.

  4. Once it is cooked, remove from the steam and leave it to cool.

  5. Once it cools, cut it into roundels and keep it ready.

Now comes the seasoning -
  1. Heat 2 tbsp. of oil, add mustard seeds, ALCO Cumin Powder, white sesame seeds, asafoetida  and curry leaves.

  2. Sauté for a few seconds. When the seeds start sizzling, reduce the heat to low and add ALCO Red Chili Powder (I used ALCO Kashmiri Chili Powder which is not spicy).

  3. Sauté for a few seconds and add the prepared roundels.

  4. Roast them on medium low heat, flipping them now and then.

  5. Once roasted, turn off the heat. Squeeze fresh lemon juice and mix well.

  6. Garnish with coriander leaves and enjoy.

  7. Enjoy it as a tea time snack or as a light breakfast.

 - Recipe By Padhuskitchen