Beetroot Lauki Muthia

Recipe by
Total Time:
15-30 minutes
Rated : 3.5 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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How to Make Beetroot Lauki Muthia

  • Grate onion, beetroot and bottle gourd.
  • Measure it and keep it aside.
  • Then in a bowl mix wheat flour, besan, semolina, turmeric powder, asafoetida, baking soda, cumin seeds, fennel seeds, salt and sugar.
  • Then add ginger paste, green chillies, chopped cilantro, lemon juice and oil.
  • Squeeze out as much water as possible from the bottle gourd and onion.
  • Add it to the bowl, mix well and knead it into a soft dough.
  • Use water only if needed ( you might need a tbsp or less).
  • Prepare a steamer.
  • Add about an inch of water and let it boil.
  • Then apply some oil on a steamer tray and grease it well.
  • Apply some oil on your palms and divide the dough into four equal portions.
  • Shape each portion in to cylindrical roll approximately 5 inches long and 1 inch in diameter.
  • Arrange on a grease tray and steam it for 20-22 minutes.
  • You can check if the Muthia is cooked by inserting a toothpick in it and it should come out clean.
  • Let it cool for 5 minutes then cut it into half inch slices.
  • Heat the oil in a pan for tempering.
  • Once hot, add mustard seeds and sesame seeds.
  • Let them splutter.
  • Then add sliced muthia.
  • Mix gently so that the muthia does not break and cook it till it becomes a little brown and crispy.
  • Turn off the heat.
  • Recipe courtesy: UK Rasoi