Lauki Thepla / Dudhi Thepla Recipe

Healthy, filling and summer friendly Bottle Gourd Theplas or Lauki Theplas for breakfast, lunch and 4 pm snack with tea. Dairy Free, Vegan Recipe.

Lauki Thepla / Dudhi Thepla Recipe

Are you are looking for delicious ways to include Lauki or Bottle Gourd in your diet? Then today’s recipe of Lauki Thepla or Thepla Recipe with Dudhi or Bottle Gourd is just for you!

If you hate lauki or dudhi for some reason, this recipe will definitely change the way you think about this healthy summer friendly Gourd, kids included.

No more frowning or making faces when you announce Ghia or Lauki for lunch!

Lauki is also known as Dudhi, Ghia, Calabash, Sorakkai (Tamil) and Bottle Gourd. While delicious sabzi, koftas, kootu and halwa can be made with this versatile vegetable, I love Raita made with Lauki during summers. Do try Lauki Raita recipe, if you haven’t.

Lauki Theplas can be served as breakfast, main course and snack. A side of pickle and a bowl of curd makes a great lunch accompaniment. I personally love it for breakfast with a mug of tea.

Lauki Thepla served with carrots and curd for lunch

Thepla makes an excellent travel snack. Methi Thepla is a popular variety during winters when fresh fenugreek leaves are in season.

During summers, gourds, such as Lauki are consumed in a variety of ways. They are rich in water content, low in calories and loaded with fibre, making it very summer friendly!

If you love cooking with gourds, here are some recipes that use Summer Friendly Gourds that you can try –

I know many people who don’t like the mention of Lauki and is the last thing they would buy from the vegetable market. Most people find it tasteless, spongy and basically they would come up with any reasons to not include this in their diet.

I can say with full conviction that once you try these theplas, they would regularly feature as part of your breakfast meal or lunch.

Lauki Thepla served with curd

Here is how I made Delicious Lauki Theplas –

  • I don’t discard the white portion with seeds of Lauki or dudhi. If you find the seeds are quite mature, discard them and then grate the vegetable. (see pic below)
  • If you carefully observe, the seeds are pretty tiny and hence I have retained them.
  • Most thepla recipes contain curd or dahi for binding, I have kept the recipe strictly dairy free.
  • The dough has been kneaded using bottle gourd juice. No water is used.
  • Theplas are made with 100% Whole Wheat Flour. No besan or chickpea flour is added.
  • For those who are looking to add flax seeds to your diet, this recipe uses 2 heaped tbsp of flax seeds for 12 theplas.
Lauki or bottle Gourd

Tip – If your kids don’t like flax seeds, roast it slightly, powder and add them to the flour so that they don’t notice. You can follow the same for adults too.

Let us look at the detailed recipe to make this delicious Lauki Thepla at home.

Step by Step Lauki Thepla / Dudhi Thepla Recipe

Note – I have used one whole Lauki or Dudhi to make 12 Theplas. The Theplas were quite filling.

Bottle Gourd, Ghia, Dudhi

Wash the Lauki, cut the tip and the bottom and peel the skin. Grate the lauki as shown in the pic below.

Peel the skin of bottle gourd
Small seeds of bottle gourd
Grated lauki

Squeeze the grated lauki and remove excess water in a bowl. Retain the water for kneading the dough. Do not throw it.

squeeze out the lauki juice
grated lauki
Bottle gourd juice

Add 2 1/2 cups of whole wheat flour to the grated lauki along with red chilli powder, turmeric powder, amchur powder, flax seeds, sesame seeds, kasuri methi (crushed between palms), hing and salt to taste. Mix this well and do not add any water at this stage.

Whole wheat flour for lauki thepla
Spices and seeds for thepla
Kneading the dough for lauki thepla

Mix the ingredients and slowly add the leftover bottle gourd water and knead into a tight dough. Add 2 tsps of oil and keep it aside to rest (covered with a cloth) for 10 minutes.

adding bottle gourd juice to knead the dough
add oil to the dough
Soft dough ready for thepla
Cover the dough with cloth to avoid drying
  • After 10 minutes, knead the dough for a couple of minutes and make 12 equal size round balls. Dust it with flour and flatten them slightly.
  • Use a rolling pin to shape the theplas.
  • Cook them on a hot griddle on both sides by drizzling few drops of oil.
  • Serve the Thepla piping hot with curd and pickles and / or tea for breakfast.
dough
Dough ball dusted ready to be rolled
Thepla ready to be cooked
Lauki thepla cooking ontawa
Lauki thepla is ready to serve

Here are some of the questions that you may have in mind regaring the ingredient, recipe or the cooking process in general, which I have tried to answer.

Pro Tip How to spot fresh Lauki or Bottle Gourd in the market? The skin should be light green or dark green without any cuts, bruises or soft spongy spots. It should be firm to touch.

Lauki thepla Recipe

Lauki Thepla / Dudhi Thepla Recipe

Vidya Narayan
Delicious, soft and healthy thepla made with Lauki, Dudhi or Ghia. Ideal for breakfast, lunch, lunch box for adults and school kids. Serve with curd and pickle for lunch or just enjoy with a cup of tea for breakfast or snack.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Dough Resting Time 10 mins
Total Time 40 mins
Course Breakfast, Main Course, Snack
Cuisine gujarati, Indian
Servings 12 Theplas

Equipment

  • Non Stick Griddle or Tawa to cook Theplas
  • Rolling Pin and Board to roll out the theplas

Ingredients
  

  • 2 1/2 cups Whole Wheat Flour + Extra for dusting the theplas 1 cup is 200 ml measurement
  • 1 nos. Lauki, Dudhi or Bottle Gourd Refer step by step pics
  • 2 tbsp Flax Seeds or Alsi 1 tbsp is 15 ml
  • 3 tsp Sesame Seeds or Safed Til 1 tsp is 5 ml
  • 1 tbsp Kasuri Methi
  • 1/4 tsp Hing or Asafoetida
  • 1 tsp Turmeric Powder or Haldi Powder
  • 1 tsp Kashmiri Red chilli powder
  • 1/4 tsp Amchur Powder or Dry Mango Powder
  • 2 tsp Oil for the dough + extra as required to cook theplas
  • Salt to taste

Instructions
 

  • Wash the Lauki, cut the tip and the bottom and peel the skin. Cut the Lauki into half and grate it finely.
  • Squeeze the grated lauki and remove excess water in a bowl. Retain the water for kneading the dough. Do not throw it.
  • Add 2 1/2 cups of whole wheat flour to the grated lauki along with red chilli powder, turmeric powder, amchur powder, flaxseeds, sesame seeds, kasuri methi (crushed between palms), hing and salt to taste. Mix this well and do not add any water at this stage.
  • Once the ingredients are mixed, slowly add the leftover bottle gourd water and knead into a tight dough. Add 2 tsps of oil and keep it aside to rest (covered with a cloth) for 10 minutes.
  • After 10 minutes, knead the dough for a couple of minutes and make 12 equal size round balls. Dust it with flour and flatten them slightly.
  • Use a rolling pin to shape the theplas.
  • Cook them on a hot griddle on both sides by drizzling few drops of oil.
  • Serve the Thepla piping hot with curd and pickles and / or tea for breakfast.

Notes

  • I was left with some bottle gourd juice / water after kneading the dough. I used it to adjust the consistency of the dal I was serving for lunch. You can use it to knead dough, add it to buttermilk or use it while cooking dal or any curry to adjust consistency and add nutrition value. 
  • Please note if you are not using the water immediately, then it is ideal to discard it. Do not stock the water in the refrigerator. It turns bitter and will not be of any use. Unless you are going to use the water immediately, discard the balance juice after making the dough. 
  • Even though we squeeze the water from the lauki, there are chances that the dough might get sticky. Ensure you knead a tight dough so that after resting also it remains manageable to roll out. In case you find the dough too sticky or you have accidentally added more water, use a bit of whole wheat flour and knead again. Keep aside for a few more minutes and then roll out the theplas. 
  • You can adjust the quantity of flax seeds and sesame seeds used in the recipe. 
  • Kasuri Methi lends a lovely aroma to the theplas. If you have fresh methi, you can add that as well. Just ensure it is not too much else theplas might tear. 
  • Bottle Gourd discolours easily so keep all the ingredients ready and then begin grating the bottle gourd. 
  • You can knead the dough the previous night (tight dough) and wrap it in a cloth, refrigerate it. Roll out the theplas the next morning. 8 to 10 hours max is good to store this dough in the refrigerator. 
  • The cooked theplas can be stocked for 3-4 days in the refrigerator and can be heated and eaten for breakfast or lunch. Theplas make tasty leftovers. 
Keyword bottle gourd healthy recipes, dudhi thepla, indian breakfast recipes, lauki recipes, Lauki thepla
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Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 2 Comments

  1. Swati

    5 stars
    Love such nutritious and wholesome recipes.. with curd and chutney this makes a delicious light meals for anytime of the day.

    1. Vidya Narayan

      Thank you Swati, we enjoy this over regular methi theplas as they are quite filling.

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