 mixed into wheat flour along with common spices.){kind=link}
Dudhi na Thepla is a healthy and beloved dish among Gujaratis. Traditionally, it is made with grated bottle gourd (dudhi) mixed into wheat flour along with common spices. However, in this recipe, I use ground dudhi, blending it with flavorful spices to create exceptionally soft and tasty theplas. I also share a simple recipe for dahi tikhari, a tangy yogurt-based side dish that pairs perfectly with the theplas. This delightful combination is usually served for breakfast or lunch, and it’s also great for traveling. Give it a try!
Tips for Making Soft Dudhi Thepla and Dahi Tikhari at Home:
For Dudhi Thepla:
- First, I prepare the thepla dough using ground dudhi paste, wheat flour, and traditional spices. Using a paste instead of grated dudhi makes the process easier and gives the dough a softer texture.
- The thepla dough should be medium-soft and smooth. I highly recommend rolling the theplas thin rather than thick. Since the dough is pre-mixed, thicker theplas may be harder to roast evenly.
- Finally, cook the theplas on medium to high heat. Cooking them on low heat can make them hard and brittle.
For Dahi Tikhari:
- Start with fresh curd; if the curd is too sour, you may need to add sugar to balance the taste.
- I prepare a masala paste with garlic and other spices. This paste ensures the spices fry evenly in the oil without burning.
- Lastly, add a generous amount of chili powder to achieve a vibrant red color and a deliciously spicy flavor in the dahi tikhari.
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Recipe video
Dudhi na thepla | lauki thepla | Gujarati thepla
Ingredients
For dudhi thepla
- 1 cup dudhi pieces
- 2-3 green chilli
- 4 garlic cloves
- ¼ cup coriander leaves
- ½ tsp lemon juice
- Salt to taste
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp coriander powder
- ½ tsp ajwain
- Pinch of hing
- 1 tbsp white sesame seeds
- ½ tsp dry mango powder
- 1 tbsp kasuri methi
- 2 cup wheat flour
- 2 tbsp oil or some oil for roasting
Dahi tikhari
- 6-7 garlic cloves
- 1 tsp red chilli powder
- ½ tsp cumin seeds
- Salt to taste
- ½ tsp turmeric powder
- ½ tsp coriander powder
- Some water
- 3 tbsp oil
- ½ tsp mustard seeds
- Pinch of hing
- Some curry leaves
- 1 cup curd
Instructions
Making Dudhi na Thepla
- Peel and roughly chop 200 grams of dudhi (bottle gourd).
- In a mixer jar, add 1 cup of the dudhi pieces, 2-3 green chilies, 4 garlic cloves, ¼ cup coriander leaves, ½ tsp lemon juice, and a pinch of salt. Grind into a smooth paste without adding water.
- Transfer the ground paste into a mixing bowl. Add ½ tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder, ½ tsp ajwain (carom seeds), a pinch of hing (asafoetida), 1 tbsp white sesame seeds, ½ tsp dry mango powder, and 1 tbsp kasuri methi (dried fenugreek leaves). Mix well.
- Add 2 cups of wheat flour, salt to taste, and 2 tbsp oil. Mix well and knead into a medium-soft dough. The dough should bind with the water content from the dudhi paste, but if needed, add 1-2 tbsp of water while kneading.
- Pinch off a medium-sized ball of dough, roll it into a ball, and flatten it.
- On a rolling board, roll the ball into a thin thepla.
- Place the rolled thepla on a hot tawa and cook for a minute.
- When the base is partly cooked, apply some oil or ghee and roast the thepla on medium flame. Repeat for all theplas.
- Serve the dudhi thepla with dahi tikhari.
Making Dahi Tikhari
- In a mortar and pestle, add 6-7 garlic cloves, 1 tsp red chili powder, ½ tsp cumin seeds, and a pinch of salt. Crush into a paste to make garlic chutney.
- In a mixing bowl, add 1 tbsp of the garlic paste, ½ tsp turmeric powder, ½ tsp coriander powder, salt to taste, and some water. Mix well to form a masala paste.
- In a pan, heat 3 tbsp oil and add ½ tsp mustard seeds, a pinch of hing, and some curry leaves. Sauté for a few seconds.
- Add the masala paste, cover the pan, and cook until the oil separates from the sides of the paste.
- Turn off the heat and let the tempering cool slightly.
- Add 1 cup of curd and mix well.
- Garnish with coriander leaves and serve with thepla.
Notes
- Choose a medium-thick dudhi (bottle gourd) with a green color.
- Cut the dudhi into rough pieces.
- Add some lemon juice while grinding the dudhi pieces to prevent the paste from turning black due to oxidation.
- Grind the dudhi pieces into a smooth paste without adding water.
- The proportion of dudhi paste to wheat flour should be 1:2.
- The thepla dough should be medium-soft.
- Cook the thepla on medium-high flame; do not cook it on low flame.
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