Lauki (doodhi) Thepla Recipe- Bottle gourd Thepla

Lauki is also called as Dudhi, Ghiya or Sorakaaya in regional languages. In English these light green tender gourd is known with different names like opo squash, calabash, long melon and bottle gourd.

Here I am sharing a nutritious thepla made with lauki or bottle gourd. Thepla is very staple food in Gujarati household. Theplas are the flat bread made using whole wheat flour, spices, yogurt and any grated or chopped vegetable.

I do make different kinds of theplas- methi thepla, mooli thepla and even mixed vegetable theplas. The theplas makes a healthy breakfast or brunch. It is also good to go in tiffin boxes or as a picnic food. Sometimes I make this theplas with little variation by adding in jawar (sorghum) or bajra (pearl millet) flours too. Adding the millet flour increases the nutritive value of the theplas as well as taste.

Step by step lauki thepla recipe below:

1. First rinse, peel and then grate the lauki in a bowl or plate. Grate about ¾ to 1 cup lauki. Add salt and mix. Keep covered aside for 5 minutes. The lauki will release its juices.
   
2. Add the spices- 1 tsp ginger- green chilipaste, ½ tsp coriander powder, ½ tsp red chili powder, ¼ tsp turmeric powder and kasuri methi. Also add chopped cilantro or coriander leaves and 1 tsp oil.
   
3. Mix the spices very well with the grated lauki.
   
4. Then add whole wheat flour and gram flour and mix very well using your hands. Add ½ tbsp. of yogurt at a time and keep kneading the dough.
   
5. Add more yogurt as needed and knead the dough. It should not be too soft nor too stiff/hard. Dough should be smooth and soft as chapatti dough.
   
6. Make medium sized balls from the dough.
   
7. On a dusted rolling board, take each ball and begin to roll it. Sprinkle some more whole wheat flour, if required while rolling.
   
8. Roll to a diameter of 5 to 6 inches.
   
9. Place the rolled thepla on hot tawa or griddle.
   
10. When you see few bubbles on it, flip it.Spread some oil on the theplas all over.
    
11. Flip again. Spread some oil on this side as well.
    
12. Flip a couple of times till the theplas are well cooked.
    
13. Make all theplas this way.
    

Lauki thepla or dhoodhi thepla resipe below:

Lauki (doodhi) thepla Prep time Cook time Total  20 min 20 min 40 min Lauki thepla- a flatbread made with bottle gourd, whole wheat flour and some spices. AUTHOR: Monali RECIPE TYPE: Breakfast, Snack CUISINE: Gujarati SERVES: 10-12 theplas INGREDIENTS (measuring cup used, 1 cup=237 ml) 2 cup grated Lauki (doodhi or bottle gourd) 2 cup whole wheat flour + some more for rolling thepla 2 tbsp. gram flour/besan 1 tsp. ginger and green chili paste ½ tsp Red chili powder ¼ tsp Turmeric powder ½ tsp Coriander powder Salt to taste 1 tsp oil 1-2 tbsp. yogurt/curd 1tbsp. kasuri methi 1 tbsp. chopped cilantro/coriander leaves Oil for roasting as required DIRECTION First rinse, peel and then grate the lauki in a bowl or plate. Grate about ¾ to 1 cup lauki. Add salt and mix. Keep covered aside for 5 minutes. The lauki will release its juices. Add the spices- 1 tsp ginger- green chilipaste, ½ tsp coriander powder, ½ tsp red chili powder, ¼ tsp turmeric powder and kasuri methi. Also add chopped cilantro or coriander leaves and 1 tsp oil. Mix the spices very well with the grated lauki. Then add whole wheat flour and gram flour and mix very well using your hands. Add ½ tbsp. of yogurt at a time and keep kneading the dough. Add more yogurt as needed and knead the dough. It should not be too soft nor too stiff/hard. Dough should be smooth and soft as chapatti dough. Make medium sized balls from the dough. On a dusted rolling board, take each ball and begin to roll it. Sprinkle some more whole wheat flour, if required while rolling. Roll to a diameter of 5 to 6 inches. Place the rolled thepla on hot tawa or griddle. When you see few bubbles on it, flip it. Spread some oil on the theplas all over. Flip again. Spread some oil on this side as well. Flip a couple of times till the theplas are well cooked. Make all theplas this way.  NOTES Yogurt quantity may vary. It depends on how much water content the lauki has. It also depends on how thick or thin the yogurt is. So always add ½ tbsp. at a time. And keep adding as needed. If packing for lunch box or picnic, then add some more oil while frying the theplas. It keeps it soft and moist. If you don’t have gram flour, then skip adding it. Just make the theplas with whole wheat flour.  SERVING SUGGESTION Serve it as a snack or breakfast. It would be perfect for kids lunch box or even for adults too. Serve the lauki thepla hot, warm or at room temperature with curd or yogurt and mango pickle.