Multigrain lauki wadi, also known as "lauki wadi" or "doodhi muthiya" in some regions, is a traditional Indian dish with deep roots in the culinary practices of Gujarat and Maharashtra. This dish reflects the ingenuity of Indian cooking, where simple, readily available ingredients are transformed into flavorful, nutritious meals.
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Ingredients Quantity
Bottle gourd grated 1 no
Gram flour ¼ cup
Ragi flour ¼ cup
Sorghum flour ¼ cup
Bajra flour ¼ cup
Salt to taste
Ginger garlic paste 1½ tbsp
Green chilli chopped 4-5 no
Ginger chopped 1 inch
Carom seeds ½ tsp
Asafoetida ¼ tbsp
Turmeric powder 1 tsp
Dry mango powder 1½ tsp
Red chilli powder 1½ tsp
Curd 1 cup
Coriander chopped 3 tbsp
ENO 1 tsp
Oil 1 tbsp
Asafoetida 1 tsp
Sesame seeds 1 tsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Poppy seeds 1 tsp
Dry red chilli 6 no
Curry leaves 15-20 no
Method :-
1. In a large mixing bowl add grated lauki and combine gram flour, ragi flour, sorghum flour, bajra flour, salt, ginger garlic paste, chopped green chilli, chopped ginger, carom seeds, asafoetida, turmeric powder, dry mango powder, red chilli powder and curd. Mix well.
2. Now add chopped coriander and mix well.
3. Add ENO and mix well properly.
4. Grease a steaming plate or a flat dish with a little oil.
5. Spread the prepared batter evenly on the greased plate to form a thick layer.
6. Steam the batter in a steamer or pot for about 20-35 minutes or until a knife inserted comes out clean.
7. Place a pan on medium flame and heat oil.
8. Add asafoetida, sesame seeds, cumin seeds, mustard seeds, poppy seeds and dry red chilli. Sauté for a few seconds.
9. Now add curry leaves and Let them splutter.
10. Pour this tempering mixture evenly over the prepared lauki vadis.
11. Enjoy your tempered lauki vadi as a delicious and aromatic snack or side dish!
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5 июн 2024
