Name: Dudhi Na Dhokla (Lauki/Bottlegourd Dhoklas) recipe by Rina Vora at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: Dudhi/Lauki/Bottlegourd grated 1 cup; Besan/Gramflour 11/2 cup; Green Chilli + Ginger Paste 1 tsp; Sugar 4 tsp; Lemon 1; turmeric powder a pinch; Salt to taste; Eno Fruit Salt 1 sachet; Oil For Tempering 2-3 tbsp; Rai/Mustard Seeds 11/2 tsp; Til/White Sesame Seeds 1 tbsp; Hing/asafoetida 1/4 tsp; Green Chillies slit and halved 2-3 or more if preferred

Ingredients Serving: 6

Dudhi/Lauki/Bottlegourd grated 1 cup
Besan/Gramflour 11/2 cup
Green Chilli + Ginger Paste 1 tsp
Sugar 4 tsp
Lemon 1
turmeric powder a pinch
Salt to taste
Eno Fruit Salt 1 sachet
Oil For Tempering 2-3 tbsp
Rai/Mustard Seeds 11/2 tsp
Til/White Sesame Seeds 1 tbsp
Hing/asafoetida 1/4 tsp
Green Chillies slit and halved 2-3 or more if preferred

Instructions

Wash, peel and grate the bottle gourd.
Add gramflour, ginger chilli paste, salt, sugar, turmeric powder, juice of lemon, water and mix well. Use water judiciously as the Bottlegourd will release water and we want a thick batter where the gourd binds well with gramflour.
The batter should look like this
Add fruit salt to the batter and mix well till the batter feels light and fluffy.
This is the batter ready to steam.
Pour in greased tray/thali, sprinkld some red chilli powder over it. Put in a steamer, cover and cook on a medium to slow flame. It should take around 12-15 minutes depending upon the thickness of the dhokla. Insert a knife to check, if it comes out clean its ready, if the batter clings then it needs to be cooked for a few more minutes.
For tempering heat oil, add mustard seeds, once they splitter add asafoetida, green chillies and sesame seeds. Be careful as sesame splutters all over the place and might just land up on you. Turn off the flame immediately, pour the p tempering over the dhokla with a spoon. Make sure the surface is evenly covered.
Cut into desired pieces and serve.
These taste great with a cup of tea.

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