Lauki Thepla
A lot of us may consider Bottle Gourd, known as ‘lauki’ in Hindi and ‘dudhi’ in Gujarati as a boring vegetable. But this recipe of a Gujarati-style Lauki Thepla, more fondly called as Dudhi Na Thepla is one cracker of a dish. Basically, a flatbread made with bottle gourd, flours, spices and seasonings, it is really a good choice when you want to have a deliciously savory and nutritious breakfast. The recipe is also easy.
About Lauki Thepla
Like I mentioned in the beginning, bottle gourd or calabash or long melon or opo squash is also known by various other regional names in india. Like, lauki, dudhi, ghiya, sorakaya, etc. This light green colored tender gourd is also the star ingredient in this recipe of Lauki Thepla.
Picture this: as you take a bite, the tender texture of dudhi melds seamlessly with the earthiness of flours, and the warmth of cumin, coriander, turmeric, red chili powder and hints of ginger-green chili paste. Each fold of the Dudhi Na Thepla whispers tales of Gujarat’s culinary heritage, where simplicity meets sublime taste.
Usually, I add some gram flour in this recipe of Lauki Thepla. But on occasions, pearl millet or sorghum flour too. We like the taste of besan and millet flours in this flatbread.
In this recipe, I have made the thepla only with whole wheat flour and gram flour. If you do not prefer besan or millet flours, skip them. However, adding them increases the nutritive value.
Being fond of Gujarati food, theplas of various types is common at my place. In addition to this Dudhi Na Thepla, I usually serve all the other varieties too with Mango Pickle or Mango Chunda or curd. Sometimes, with a Batata nu Shaak (Potato Curry).
This Lauki Thepla is an absolute favorite. Along with this, I also make a plain version, the most popular variant made with fresh fenugreek leaves – Methi Thepla and even a Mooli Thepla that is made with tender radish root.
Serve these hot, warm or at room temperature, your choice. It’s a dish that is comforting, satisfying and also healthy.
Dudhi Na Thepla is a delightful Gujarati dish that dances on your taste buds with its unique blend of flavors. Imagine a soft, savory flatbread infused with the goodness of grated bottle gourd (dudhi), speckled with fragrant spices, and griddled to perfection.
What makes Lauki Thepla truly special is its versatility. It’s not just a meal; it’s a canvas waiting for your culinary creativity. Add a sprinkle of grated cheese for a decadent twist or tuck in some crunchy fenugreek leaves for an earthy punch.
In every bite of Dudhi Na Thepla, you taste the love and tradition that have been passed down through generations, making it not just a dish but a cherished tradition on the dining table. This recipe is also just about preserving this tradition.
Preparing Lauki Thepla is super simple and makes for a healthy breakfast or brunch. These remain soft. So, you can even roll up your thepla with tangy chutneys and crisp veggies for a portable snack that’s perfect for picnics or packed lunches.
If you like bottle gourd flatbreads, then do check this Punjabi style Lauki Paratha that I make. It has a different flavor and taste than the Lauki Thepla.
How to make Lauki Thepla
Prepare Bottle Gourd Mixture
1. First, rinse, peel and grate the bottle gourd (lauki) in a bowl or parat/large plate. Use ¾ cup grated bottle gourd. You can also add about 1 cup grated bottle gourd.
IMPORTANT: Before your grate, check the taste of the bottle gourd by eating a small tiny piece. If it is bitter, discard it. Bitter tasting bottle gourd is toxic and is harmful to the body and should never be consumed.
2. Add the following list of herbs and spices to the grated bottle gourd:
- 1 teaspoon ginger-green chili paste (or crush 1 small green chilli and 1 inch peeled ginger in a mortar-pestle)
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¾ teaspoon salt
3. Mix the ingredients very well with the grated bottle gourd. Set aside, covered, for 5 minutes. The bottle gourd will release its juices.
Make Dough
4. Next, add 1½ cups whole wheat flour and 3 tablespoons gram flour (besan).
If you don’t have gram flour, skip. Just make the thepla with whole wheat flour.
You can also add 1 cup whole wheat flour and ¼ cup bajra flour (pearl millet flour), ¼ cup jowar flour (sorghum flour) and 3 tablespoons gram flour.
5. Mix everything, very well with a spoon.
6. Add 2 tablespoons curd (yogurt) and 1 tablespoon oil.
If making a vegan or dairy free version, then add 2 to 3 tablespoons water, instead of curd.
7. Mix and begin to knead into a dough. Add more curd, if required, while kneading.
8. Make a smooth soft dough.
9. Make medium-sized balls from the dough.
Roll Dough
10. On a dusted rolling board, take each ball and begin to roll it.
11. Sprinkle some more whole wheat flour, if required, while rolling.
12. Roll to a disc of about 5 to 6 inches in diameter.
Roast Lauki Thepla
13. Place the rolled thepla on a hot tawa or a flat skillet or a griddle. Keep the heat to medium or medium-high.
14. When you see air pockets as shown in the image below, flip the flatbread using a spatula.
15. Below you see a half-cooked side that is flipped.
16. Spread some oil all over on the top.
17. Flip again.
18. Spread some oil on the second side now. Add some more oil while roasting, if making for tiffin or picnic lunches, so that these stay soft.
19. Flip once or twice till the thepla is well cooked. Make all theplas in batches one by one this way. You can add less oil, if you prefer, while roasting the thepla.
Place the roasted thepla in a roti basket or a hot-pot/casserole so that they stay warm and soft.
21. Serve Lauki Thepla hot, warm or at room temperature with a mango pickle or curd or mango chunda or Mango Chutney.
Expert Tips
- Quality of bottle gourd: Fresh, tender, juicy bottle gourd is the best in this recipe. If your bottle gourd has a sour or bitter taste, trash it. A bitter tasting bottle gourd is unsafe to consume and can lead to severe health complications.
- Choice of flours: Gram flour (besan) can be skipped, if you do not have it. Simply add 1¾ cups of whole wheat flour, if you decide to omit gram flour. To make these flatbreads healthier and fiber-rich, make them with some millet flours like sorghum or pearl millet flour.
- Use of curd (yogurt): Use fresh yogurt and not the sour one. If you do not have curd, then replace it with buttermilk or water, adding as required to make a soft dough.
- Spices and seasonings: You can make these theplas spicy, if you prefer. Increase the quantity of green chilies and red chili powder.
Step by Step Photo Guide Above
Ingredients
- ¾ to 1 cup lauki – grated, (dudhi, opo squash, calabash, bottle gourd)
- 1½ cups whole wheat flour
- 3 tablespoons gram flour (besan)
- 2 tablespoons Curd (yogurt) – add 1 or 2 tablespoons more, if required while kneading
- 1 small green chili – crushed to a paste in mortar pestle
- 1 inch ginger – peeled, crushed to a paste in mortar-pestle
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Red Chili Powder
- ¼ teaspoon turmeric powder
- 1 tablespoon oil
- ¾ teaspoon salt or add as required
- oil as required, for roasting
Instructions
Kneading dough
- First rinse, peel and then grate the lauki in a bowl or tray or large plate. Grate about ¾ to 1 cup lauki. NOTE: Before your grate, check the taste of lauki. If it is bitter to taste, then throw it away.
- Add the herbs and spices – ginger-green chili paste, coriander powder, cumin powder, red chili powder, turmeric powder salt.
- Mix the spices, salt very well with the grated lauki and keep covered aside for 5 minutes. The lauki will release its juices during this time.
- Then add whole wheat flour and besan or gram flour. If you don't have gram flour, then skip or you can add chickpea flour. You can also simply make these with whole wheat flour. Mix well.
- Add curd (yogurt) and oil.
- Mix and then begin to knead into a dough. Make a smooth soft dough.
Rolling
- 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 round of about 5 to 6 inches in diameter.
Roasting
- Place the rolled dough on a hot tawa or griddle. Keep the heat to medium or medium-high.
- When you see air pockets, flip it.
- Spread some oil all over. Flip again.
- Spread some oil on this flipped side now.
- Flip once or twice until they are roasted well.
- Roll and roast the flatbread in batches. Place them in a roti container or a casserole/hot pot, so that they stay warm.
- Serve these hot, warm or at room temperature with mango pickle or curd/yogurt.
Notes
- Instead of crushing the green chili and ginger, use 1 teaspoon of prepared ginger-green chili paste.
- Before grating the bottle gourd, check its taste by eating a tiny piece. If it tastes sour or bitter, trash it. Bitter tasting bottle gourd is toxic and harmful to the body. So do not consume it and discard it.
- Easily adjust the herbs and spices in the flatbread according to your tastebuds.
Nutrition
This Lauki Thepla recipe was first published on December 2014. It has been updated and republished on April 2024.
Can I make this recipe without adding curd? What is the alternative to curd?
Yes, you can make lauki thepla without curd. As an alternative, you can use a little lemon juice or skip it entirely and just add more water to knead the dough. Theplas will still turn out soft and flavorful.
Easy recipe to feed all doodhi haters. Pics make it easier to follow. Kudos.
Thanks Binita
Please guide what can we di agar atta khatta hi jaye toh ?
at my home, if the atta becomes our, we discard it. my mother in law says it not good for health. in the west there are breads made from sour dough. the dough is left to leaven, till it becomes sour or khatta. but in these recipes yeast is used. i have not yet tried making sour dough breads as i know no one in my family is going to eat it. but i do plan to give a try in making a small batch and test it myself.
You can also add seesam seeds lemon and sugar. It tastes so good.in lauki thepla
thankyou vaishali 🙂
Its fine way to give our grand mothers recipes back to us,, & show wth pictures it helps like u r standing besides me…. i will serve my hubby with little spicy suprise ..
thanks arpita
I think I’ve found an exact web site I wanted for recipe. With all other instructions..thanks
welcome anupama
Hi Dassana,
Thank you so much for sharing creative recipes every day – they are delicious indeed! I look forward to trying the lauki thepla recipe this weekend. Could you please tell me what to do with the seeds of the lauki? Also, what do we do if the lauki oozes water into the flour? Are there any ways to check this? Thank you in advance, for your guidance and the amazing recipes!
Regards,
Leena
hi leena. welcome. lauki seeds are tender and small, so i don’t do anything. i just let them be. if you keep the dough for some time like say 30 minutes or more, then the dough will become moist. instead of 5 minutes, you can mix everthing except water and keep for 15 to 20 minutes. then add water as required and knead the dough. but if in case, the lauki still oozes water, then add some more whole wheat flour.
Thank you Dassana! I tried the lauki theplas last night for dinner – and they were just delicious! I also kept some for breakfast this morning. I strained the juices from the lauki before mixing the flour so I did not have to use water at all while kneading. I mixed the lauki juice in dal instead. Thank you, once again, for this simple yet awesome recipe! Makes for a good, sumptuous meal!
I also had a request. I often face a challenge in deciding a good vegetarian menu when I am hosting people for lunches/dinners. Will be really very helpful to have a section on recommended menus – with different courses comprising your own recipes, on your website. I always find it hard to decide which starter to keep with a certain main course or what would be an ideal dessert to accompany a certain main course menu. Will be great if you could advise. Thank you and happy cooking! 🙂
welcome leena. thanks for sharing positive feedback on lauki thepla. i am in the same boat as you are in. i cook everything impromptu. so can’t decide before hand. i rely upon my intuition and spontaneity and i would suggest the same to you. thats why i don’t have any menu plan on the blog.
Thank you Dassana! 🙂
welcome leena
Love the step by step method of recipes
thanks zerina
Hi dassana I m a silent fan of urs just love all ur recipes and all ones wch I hv tried were awesome and doodhi thepla is very interesting shall definitely try hearty wishes to u
thanks sirisha for this positive feedback.