Lauki muthiya

• Lauki (Gourd) - 2 cup (grated)
• Wheat flour - 1/2 cup
• Sooji - 1 cup
• Gram flour - 1/2 cup
• Green chilli - 2
• Ginger - 2 inch long piece.
• Turmeric powder - 1/4 tea spoon
• Oil - 1 table spoon
• Salt - 3/4 tea spoon ( or according to the taste)
• Sugar - 2 tea spoon.
• Baking soda - 1/2 tea spoon.
• Coriander leaves - 2 table spoon (chopped)
• Cumin seeds
• Onion - 1 cup (grated)
• Hing
• Lemon Juice
• 
  

Ingredients for the tampering

• Oil - 2 table spoon.
• Cumin seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Sesame - 1 table spoon.
• Curry leaves - 10-12
• Hing - 2-3 pinch.
• Salt - 1/4 tea spoon.
• Lemon - 1
• Coriander leaves - 1 table spoon (chopped)

Making: 

1. Make a paste of green chilli and ginger and take it out in a separate bowl.
2. Sieve the wheat flour, sooji and gram flour in a bowl and put grated lauki and all the other ingredients mentioned above to knead the flour into it. Make a smooth dough from this mixture and leave it covered for 15-20 minutes. You can use the the squeezed out water of the lauki to knead the flour.
3. Apply oil on your hand and take a small portion of the dough. Make as many long round rolls from the dough as you can. Now its the time to cook the prepared Muthias.
4. Now take a momo-maker or an idli stand to make muthia. Fill water in the vessel and put the stand over it. Start keeping all the muthia on the stand one by one and cover it with a lid. Steam the muthia for about 25-30 minutes. Now put a fork inside the muthia to check if it is properly steamed and cooked. If the fork comes out clean, then the muthia is ready. Turn off the flame.
5. Let them cool down and then cut into thick 1.2 inch pieces. Now it is the time to tamper these pieces. 
6. Heat oil in a pan and tamper the cumin seeds, heeng, mustard seeds, sesame and curry leaves into it. Once the cumin seeds turns brown in colour add salt, lemon juice, pieces of muthia and coriander leaves to it. Mix them well and cook it for another 5-6 minutes.
   Lauki nu Muthia is ready. Serve it with coriander chutney or pudina chutney.