Lauki Koftas

About Lauki Koftas

Ingredients

• Bottle gourd (lauki), grated 2 cups
• Gram flour (besan) 4 tbsps
• Green chillis, finely chopped 2 tsps
• Ginger, crushed 1½ tsps
• Garlic, finely chopped 2 tsps
• Fresh coriander leaves, finely chopped 2 tsps
• Salt to taste
• Coriander powder 1 tsp
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Oil 2 tbsps
• Cumin seeds 1 tsp
• Large onion, chopped 1
• Medium tomatoes, finely chopped 2
• Cumin powder ½ tsp
• Garam masala powder ½ tsp

How to Make Lauki Koftas (Stepwise Photos)

Method

1. Take bottle gourd in a bowl, add gram flour, 1 tsp green chillies, ¾ tsp ginger, 1 tsp garlic, 1 tsp coriander leaves, salt, ½ tsp coriander powder, ½ tsp red chilli powder and ¼ tsp turmeric powder and mix well. Add a little water and mix till you get a smooth batter.
2. Heat 1 tbsp oil in a non-stick pan, add cumin seeds, onion, remaining garlic, tomatoes, remaining green chillies and remaining ginger. Mix and saute till fragrant.
3. Add remaining coriander powder, remaining red chilli powder, remaining turmeric powder, cumin powder and garam masala powder and mix well. Add 1 cup water, mix and cook till the gravy thickens slightly.
4. Heat oil on another non-stick pan. Pour equal quantities of batter on it to make small round cutlets. Cook on medium heat, turning sides, till both sides are evenly done and golden.
5. Transfer the cutlets in a serving dish, pour the gravy over them. Garnish with the remaining coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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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