Lauki/ Doodhi Ka Moothias (Steamed Zucchini/Bottle Gourd Cakes)

Our family friend Neha, who is from the Western state of Gujarat in India,  makes the best Moothias ever. They are really healthy and  great  for a snack or a meal. Lauki or Doodhi are the Indian names for bottle gourd. If you can’t find bottle gourd then substitute it by using zucchini. This dish goes really well with a nice spicy mint or coriander chutney. You can buy these chutneys at any Indian grocery store.


Lauki/ Doodhi Ka Moothias (Steamed Bottle Gourd Cakes)

1 bottle gourd (lauki) or 3 zucchini’s peeled and grated (excess water squeezed out lightly)

1 cup whole wheat flour (atta)

¾ cup semolina (suji)

½ cup chick pea flour (besan)

½ teaspoon baking soda

Ground green chili to taste or chili powder

1-teaspoon salt

1-tablespoon sugar

½ teaspoon turmeric powder (haldi)

2-3 T oil

1 lime – to taste


3 tablespoons of oil

¼ teaspoon asafoetida

2 teaspoons of black mustard seeds

1 sprig of chopped curry leaves



  • Combine the grated lauki or zucchini, wheat flour, semolina, chick pea flour, baking soda, chili, salt, sugar, turmeric, oil and lime together.
  • Mix till you have made a kind of dough.


  • Take a handful of the dough and mould it into a log about 2 inches wide and thick.
  • Make several of these logs till all the batter is used up.
  • Place the logs in a steamer and steam for 20 minutes.


  • Check with a knife to see if it has been cooked through – it should be firm to the touch.
  • Cut the log into half inch slices.



  • Heat 2 teaspoons of oil in a saute pan.
  • Pan fry the sliced moothias for about a minute on each side till they get a few brown spots on them.


  • Heat 3 tablespoons of oil in a stainless steel ladle.
  • Add the asafoetida, black mustard seeds and chopped curry leaves
  • Stir for a minute till the mustard seeds have popped.
  • Pour the seasonings over the sliced mootiahs.
  • Serve hot with your favorite spicy chutneys.


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