Oats Lauki Muthia

Ingredients

• 1½ cups (250 g) grated lauki (bottle gourd), lightly squeezed
• 1 cup (90 g) quick oats, ground to a coarse powder
• ½ cup (45 g) besan (gram flour)
• ¼ cup (30 g) whole wheat flour
• 1 tsp ginger, grated
• 2 green chillies, finely chopped
• ½ tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander-cumin powder, ½ tsp ajwain, a pinch of hing
• 1 tsp sugar
• 1 tbsp (15 ml) lemon juice
• ¼ tsp baking soda
• Salt, to taste
• 1 tbsp (15 ml) oil for the dough + 1½ tbsp (22 ml) for the tempering
• 1 tsp mustard seeds
• 2 tsp sesame seeds
• 10-12 curry leaves
• 2 tbsp chopped coriander leaves

Method

1. 1Squeeze the grated lauki gently over a bowl and keep the juice aside; you may need a spoonful of it later to bring the dough together.
2. 2In a wide bowl, combine the powdered oats, besan, wheat flour, ginger, green chillies, spices, sugar, salt and 1 tbsp oil. Add the lauki and lemon juice, sprinkle over the baking soda and mix with your fingers.
3. 3Press into a soft, slightly sticky dough without kneading hard. Only if it refuses to hold together, add the reserved lauki juice a teaspoon at a time.
4. 4Oil your palms and shape the dough into 3 logs, about 2.5 cm thick. Set them on a greased steamer plate with space between them.
5. 5Bring 2 inches of water to a rolling boil in a steamer or idli pot. Steam the logs, covered, on medium-high heat for 18-20 minutes, until a toothpick pushed into the centre comes out clean.
6. 6Lift the logs out and let them cool for at least 10 minutes; warm muthia crumble under the knife. Cut into 1 cm rounds.
7. 7Heat 1½ tbsp oil in a wide pan on medium. Add the mustard seeds; when they pop, add the sesame seeds and curry leaves and let them sizzle for 20 seconds.
8. 8Add the muthia slices in one layer and toss on medium heat for 4-5 minutes, letting a few sides turn golden and crisp. Finish with coriander and serve warm.