1CupCourse Grinded Flour of 70% Rice and Split Bengal Gram or Chana Dal 30%.
2tbspGinger Garlic Chilli Paste.
Salt according to taste.
2tbspThinly Sliced Fresh Coconut.
First of all take rice and Split Bengal Gram or chana dal flour in bowl then add in sour curd, mix them well and make nice dough from it, keep the dough cover aside for 1 hour.
After 1 hour add grated bottle gourd, jaggery, salt, ginger garlic chilli paste, ajwain, turmeric powder, coriander leaves and cooking soda in dough, mix it well to make nice batter.
Now heat water in steamer, pour the batter in a plate and put plate in steamer and cook it for 10-12 minutes, after 10-12 minutes put knife in batter if knife comes out clean then batter is cooked else cook for further few minutes.
Now keep the cooked muthiya batter aside to cool then cut into small equal size of pieces.
For tadka heat oil in a kadai, when oil gets little hot add in mustard seeds, cumin seeds, sesame seeds and wait till crackle, now add in curry leaves and 1 tbsp fresh coconut and mix well.
Now add bottle gourd muthiya in it and mix well then turn the heat off and take out the lauki muthiya in a serving plate, garnish it with some fresh coriander leaves and coconut.
After making dough don’t add water, when you add salt, bottle gourd and jaggery in dough it will automatically turn into batter that’s why you have to cook it in plate and then cut into pieces.