After spending about 2 years (on and off) in Ahmedabad, Gujarat, India, it was hard to not fall in love with the Gujarati delicacies- khaman dhokla, dhokli, theplas, handva, muthiyas, undhiya etc. However, the generous use of oil/ghee made it a little hard for me to enjoy those dishes without critical evaluation. So, with some determination and courage to try out a hybrid of two of my favorites – lauki muthiya and handva, I conjured up this “formula with halves” 🙂 This makes it easier to remember the recipe too!
I will let you try this recipe, as I reminisce the days we spent in Ahmedabad. The aroma of methi theplas being roasted early in the morning by my neighbor, while I prepared tea with lemon grass, is a fond memory.
How to serve: Enjoy this dish with a cup of masala chai.
Know your nutrients: This dish serves as a good low calorie, nutritious snack with moderate amount of protein. Most of the snacks can be high in calories & sugar, and/or low in protein. I have used coarse semolina which contains more fiber than fine semolina or semolina flour. However, there was no source to quote its nutrient content. As such, I have used values for semolina flour.
Per serving: 103 cals | 4 g protein | 1 g fiber | 3 g total fat
You can add some or all of the ingredients I have used. It does have a lot of ingredients, but these are just powders that you toss into the batter, without cutting or chopping. So, it goes pretty fast once you have shredded the calabash. Its like making a cake batter, steaming instead of baking and pouring a tempered spice mix instead of a sauce or frosting! 🙂
Ingredients (8 servings)
1/2 cup tightly packed shredded lauki/ calabash/doodhi/ opo squash
1/2 cup coarse semolina
1/2 cup chickpea flour/ besan
1/2 cup low fat yogurt
1/4 cup water
2 tsp mashed ginger
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
a pinch of asafetida
2 tsp sugar
1 tsp Eno or fruit salt
2 tbsp cilantro leaves, chopped
salt to taste
1 tbsp oil
1/4 mustard seeds
1/4 tsp sesame seeds
4-5 curry leaves
1 green chili, chopped (optional- if you like it spicy)
- Wash and shred the calabash and transfer it to a mixing bowl. Add rest of the batter ingredient except Eno and mix well. The batter consistency should be thick, semi-liquid.
- Grease a steel container that you would like to use for steaming, with a little bit of oil.
- I used a Presto pressure cooker without its pressure regulator (whistle) for steaming, however you can steam with whatever steaming appliance you have for 15 minutes on medium heat.
- Heat water in the pressure cooker with lid on and without its pressure regulator or whistle. Once you see a continuous stream of vapor, sprinkle the Eno or fruit salt into the batter and mix thoroughly so that the Eno is mixed uniformly for even leavening. Then pour it into the steel container.
- Turn off the heat and carefully open the lid. Transfer the steel container to the pressure cooker with the help of tongs, lock the lid and turn the heat to medium. Steam it for 15 minutes on medium heat.
- Once done, let the pressure cooker cool down before you open the lid. Remove the steel container and with a knife check if the dhokla is done. If the knife comes out clean, its done; if not, steam for a few more minutes.
- Run the knife around the dhokla and place a plate over it. Turn it over and tap it gently to release the dhokla on to the plate.
8. In a steel pot/ pan/ special tempering bowl, heat oil and when its hot turn off the heat and sprinkle mustard seeds. When they crackle, add asafetida, curry leaves and sesame seeds. Pour it over the dhokla and spread. Cut, serve with/without chutney with a beverage (chai or soup). Yummy..just enjoy~~
If you have liked this recipe, you will certainly enjoy my favorite, and super delicious Red Bell Pepper Salsa with tofu & Basil
Or my Schezwan Veggie Patties