lauki thepla or dudhi na thepla recipe with step by step photos – here is a nutritious thepla made with lauki or bottle gourd. lauki is also called as dudhi, ghiya, sorakaaya in regional languages. in english these light green tender gourds are known as opo sqaush, calabash, long melon and bottle gourd.
being fond of gujarati food, i do make theplas at times. i usually serve them with mango pickle or mango chunda or with curd. sometimes with a batata nu shaak (dry potato curry).
so apart from methi thepla, i make plain theplas, mooli thepla and this lauki thepla on occasions. methi thepla is all time favorite though. you can also check this lauki paratha recipe.
making the theplas is easy and makes for a healthy breakfast or brunch. they remain soft and so go well in tiffin boxes or as picnic food. usually i add some besan or gram flour and on occasions bajra (pearl millet) or jowar (sorghum) flour too. we like the taste of besan and millet flours in theplas. if you do not prefer besan or millet flours, then just skip them. however, adding them increases the nutritive value of the theplas.
these lauki theplas can be served hot, warm or at room temperature.
if you are looking for more gujarati recipes then do check:
lauki thepla recipe
ingredients (1 cup = 250 ml)
- ¾ to 1 cup grated lauki (dudhi or opo squash or ghiya or bottle gourd)
- 1.5 cups whole wheat flour (atta)
- 3 tablespoon besan (gram flour)
- 2 tablespoon curd (dahi or yogurt) - add 1 or 2 tablespoon more, if required while kneading
- 1 green chili + ½ inch ginger - crushed to a paste in mortar pestle or 1 teaspoon ginger-green chili paste
- ½ teaspoon coriander powder (dhania powder)
- ½ teaspoon cumin powder (jeera)
- ½ teaspoon red chili powder (lal mirch powder)
- ¼ teaspoon turmeric powder (haldi)
- 1 tablespoon oil
- ¾ teaspoon salt or add as required
- oil for roasting as required
how to make lauki thepla recipe
kneading lauki thepla dough
- first rinse, peel and then grate the lauki in a bowl or parat/large plate. grate about 3/4 to 1 cup lauki
- add the spices - 1 tsp ginger-green chili paste, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp red chili powder, 1/4 tsp turmeric powder and 3/4 tsp salt.
- mix the spices & salt very well with the grated lauki and keep covered aside for 5 minutes. the lauki will release its juices.
- then add 1.5 cups whole wheat flour and 3 tbsp besan or gram flour. if you don't have gram flour, then skip. just make the theplas with whole wheat flour. mix well.
- add 2 tbsp yogurt and 1 tbsp oil.
- mix and then begin to knead into a dough.
- make a smooth soft dough.
rolling and making lauki thepla
- 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.
- place the rolled thepla on a hot tawa or griddle.
- when you see bubbles on the thepla, flip it.
spread some oil on the lauki thepla all over.
- flip again.
spread some oil on this side now. if making for tiffin or picnic lunches, then add some more oil, so that the lauki theplas stay soft.
flip once or twice till the lauki theplas are well cooked. make all dudhi theplas this way.
- serve the lauki thepla hot, warm or at room temperature with mango pickle or curd/yogurt.
kneading lauki thepla dough
1. first rinse, peel and then grate the lauki in a bowl or parat/large plate. about ¾ cup grated lauki. you can also add about 1 cup grated lauki.
2. add the spices – 1 tsp ginger-green chili paste, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp red chili powder, ¼ tsp turmeric powder and ¾ tsp salt.
3. mix the spices & salt very well with the grated lauki and keep covered aside for 5 minutes. the lauki will release its juices.
4. then add 1.5 cups whole wheat flour and 3 tbsp besan or gram flour. if you don’t have gram flour, then skip. just make the theplas with whole wheat flour. you can also add 1 cup whole wheat flour and ¼ cup bajra flour, ¼ cup jowar flour and 3 tbsp besan.
5. mix.
6. add 2 tbsp yogurt and 1 tbsp oil. if making a vegan or dairy free version, then add 2 to 3 tbsp water instead of curd/yogurt and knead.
7. mix and then begin to knead into a dough. add more yogurt if required while kneading.
8. make a smooth soft dough.
9. make medium sized balls from the dough.
rolling and making lauki thepla
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 round of about 5 to 6 inches in diameter.
13. place the rolled thepla on a hot tawa or griddle.
14. when you see bubbles on the thepla, flip it.
15. here is a half cooked side which we flipped.
16. spread some oil on the lauki thepla all over.
17. flip again.
18. spread some oil on this side now. if making for tiffin or picnic lunches, then add some more oil, so that the lauki theplas stay soft.
19. flip once or twice till the lauki theplas are well cooked. make all theplas this way. you can add less oil if you prefer while roasting the theplas.
21. serve the lauki thepla hot, warm or at room temperature with a mango pickle or curd/yogurt or mango chunda or mango chutney.
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.