Lauki Muthia, Thepla and Dal Dhokli was my dinner for last night. My mother in law is visiting us and thanks to her that I am getting to enjoy all these amazing Gujarati delicacies.

Even though my husband Ritesh is Maharashtrian, he is born and bought up in Vadodara. As a result I was lucky enough to taste all the gujarati delicacies

Icing on the cake is that my MIL is a great cook and she loves to try various authentic gujarati delicacies from theplas, muthias, dal dhokli, puris, etc

As she is here I am getting to learn these goodies from her and I am making sure that I blog them so that even you guys can get the feel of the rich and interesting Gujarati Cuisine

Lauki/doodhi Muthia Recipe.

Laura Muthias are steamed bottle gourd sausages and can be great appetizers. The name muthia is derived from the way it is made that is from the ‘gripping’ action of the hand. It resembles sausage, but is a vegan dish. This dish can be eaten steamed or fried (after steaming); it is equally tasty either way.

While making doodhi muthia is that bottle gourd has high water content. This water itself is sufficient to impart softness to the muthias, and it is not necessary to add any more water while making the dough.

Ingredients

For mixture

1 Bottle Gourd /Lauki

1 cup semolina (rava)

1/2 cup besan (bengal gram flour)

4 tbsp ginger, garlic and green chilli paste

1 tbsp cumin coriander powder

2 tbsp sugar

1 tbsp chilli powder

1 tsp turmeric powder

4 tbsp oil

pinch of hing

1 tbsp curd

salt as per taste

For Tempering

2 tbsp oil

1 tsp sesame seeds

1 tsp mustard seeds

Method

Grate the bottle gourd

In a deep bowl, add all the ingredients along with grated bottle gourd and mix well

Make small cyclinder shape muthias out of the mixture and steam for 20 minutes

For tempering heat the oil and add sesame and mustard seeds. Let them Splutter.

Cut the steamed muthias and stir fry.

Garnish with some chopped coriander leaves and serve hot.

Thepla Recipe

Thepla is a healthy and spicy chapati made from wheat flour and indian spices. It is a nutritious tea time snack for winter. It stays fresh for days.

Ingredients

1 cup wheat flour

1 tbsp chilli powder

1 tsp turmeric powder

1 tbsp cumin coriander powder

1 tbsp ginger garlic and green chilli paste

1 tbsp kasuri methi

salt as per taste

Oil/ghee for cooking

Method

Take all the ingredients mentioned above in a wide pan.

Add water and make soft dough.

Cover the dough and leave aside for 30 minutes. Press the dough well and make lemon-sized and keep aside. Heat a pan. Take one ball of dough and using dry flour roll into a thin pancake of 4-5 inches in diameter

Roll out small or mid size size chapatis.

Place on tawa and allow it to cook on both sides. Add half tsp of oil/ghee. Press each side with a ladle to make the dhebra puffy. Cook till both sides turn brown. Serve Hot or cold with pickle, curds or tea/coffee.

Dal Dhokli Recipe

Dal dhokli is a delight in most traditional gujarati households! A perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, this can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome. Just remember to simmer the dhokli in dal just before serving, or else it will turn soggy.

Ingredients

For Dal

1 cup toor dal boiled

4 tbsp ginger, garlic and green chilli paste

1 tbsp cumin coriander powder

2 tbsp sugar

1 tbsp jaggery

1 tbsp chilli powder

1 tsp turmeric powder

4-5 kokum pods

1 tsp mustard seeds

pinch of hing

oil

For Dhokli

1 cup wheat flour

1 tbsp chilli powder

1 tsp turmeric powder

1 tbsp cumin coriander powder

1 tbsp ginger garlic and green chilli paste

salt as per taste

Method

In the boiled dal, add cumin coriander powder, red chilli powder, turmeric powder, salt. Mix well

In the a deep pan, heat oil. Add mustard seeds and hing.

Add the dal and ginger garlic green chilli paste. Mix well.

Add four times water and let it boil for 10 minutes. Now add kokum and jaggery.

For the dough,mix all ingredients mentioned under dhokli. Add water and make a soft dough.

Roll them into thin chapatis. Cut the chapatis equally in diamond shapes and add to the boiling dal.

Let it cook for 20 minutes. Top it up with ghee and serve it hot

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