Bottle Gourd (Lauki) Doughnuts

Ingredients

Lauki (Gourd) - 1 cup (grated)

Wheat flour – ½ cup

Semolina – 1 cup

Gram flour – ½ cup

Onion – 1 grated

Carrot – 1 grated (optional)

Green chilli – 3 finely chopped

Ginger paste – 1 tsp.

Turmeric powder - 1/4 tsp.

Oil - 1 table spoon.

Salt - according to the taste

Sugar – 1 tsp.

Baking soda – ½ tsp.

Ajwain – ¾ tsp

Lemon juice – 1 tsp

Coriander leaves - 2 tbsp finely chopped

salt to taste

For tempering:

Oil - 2 table spoon.

Mustard seeds - 1 tsp.

Sesame - 1 tbsp.

Curry leaves - 10-12

Asafoetida (hing)  - 2-3 pinch.

Salt – as per taste

Method

Sieve the wheat flour, semolina and gram flour in a bowl and put grated lauki, carrot, onion and all the other ingredients mentioned above to knead the flour into it. Don’t add water as bottle gourd and onion leaves its water. Make a smooth dough from this mixture and leave it covered for 10 minutes.

Apply oil on your hand and take a small portion of the dough. Make as many doughnuts from the dough as you can.

Now take a an idli stand to make doughnuts. Fill water in the vessel and put the stand over it. Start keeping all the doughnuts on the stand one by one and cover it with a lid. Steam it for about 25-30 minutes. Now put a fork inside the doughnut to check if it is properly steamed and cooked. If the fork comes out clean, then the doughnuts is ready. Turn off the flame.

Let them cool down completely.

Heat oil in a pan and tamper the mustard seeds, sesame, asafoetida (hing)  and curry leaves into it. Once the mustard seeds splutter add salt, doughnuts and coriander leaves to it. Mix them well and cook it for another 5-6 minutes.

Doughnuts are ready. Serve it with any chutney or ketchup.