Lauki ke Theple

About Lauki ke Theple

Ingredients

• Bottle gourd (lauki), grated 1 cup
• Whole wheat flour 3 cups
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Green chillies, chopped 4
• Carom seeds (ajwain) ½ tsp
• Salt to taste
• Turmeric powder ¼ tsp
• White sesame seeds 1 tsp
• Yogurt 3 tbsps + for serving
• Oil 2 tsps + to cook
• Pickles to serve

How to Make Lauki ke Theple (Stepwise Photos)

Method

1. Take wheat flour in a mixing bowl, add bottle gourd, ginger paste, garlic paste, green chillies, carom seeds, salt, turmeric powder, white sesame seeds and yogurt and mix well.
2. Add a little water at a time and knead into soft dough. Add 2 tsps oil and knead again. Cover with a damp cloth and set aside to rest for 10 minutes.
3. Divide the dough into equal portions and shape them into balls. Heat a non-stick tawa.
4. Roll each ball into a thin theplas. Put one thepla at a time on the hot tawa and cook till the underside is lightly browned. Flip it over, drizzle a little oil and cook. Flip again, drizzle a little oil and cook, turning sides, till both sides are evenly done.
5. Transfer the theplas on serving plates with bowls of yogurt and pickles. Garnish the yogurt with a little red chilli powder, little chaat masala and a little coriander leaves. Keep a couple of green chillies on one side of the plate and serve the theplas hot.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps