BM #116 Day 24 - 

Today's post is all about Bottle gourd, also known as lauki or doodhi or Sorrakaya or Anapakaya. One of my friends gave us a huge home grown Bottle gourd which is about 7-8 lbs in weight. 

On that particular day, it so happened that my refrigerator was full and I was worried as to how to store the bottle gourd. That's when another friend suggested that I could cook all the dishes with Bottle gourd. 

That sparked off the thought that I could make a thali with all dishes made with Bottle Gourd. I planned it around Andhra cuisine as that is my comfort food. :)

So I came up with Lauki Juice, Lauki Cutlet for starters, Sorrakaya Pindimiriyam, Sorrakaya Sambar, Sorrakaya Pacchadi, Rice and Yogurt for the main course and Lauki Halwa for the dessert.
It took me about 2 hours from start to finish. The majority of the time taken up for grating and chopping the bottle gourd. The fresh and tender bottle gourd was a delight to cook.

Today I shall feature the recipe for Lauki Cutlet while the rest of the recipes I shall update in the next few weeks.

Ingredients - 

Lauki / Bottle Gourd peeled and grated 1 cup
Besan / Gram Flour 2 Tbsp
Sooji 2 Tbsp
Almond Flour 2 Tbsp
Salt, Chaat Masala, Minced Green chilies as needed
Chopped Coriander leaves few

Method Of Preparation -

In a mixing bowl, sprinkle salt into the grated lauki. Set aside for a few minutes. 

Lightly squeeze out some water which oozes out of the grated lauki. Reserve the water.

Add chaat masala, minced green chilies, chopped coriander leaves, besan, sooji and almond flour into the lauki.

Gently mix into a stiff dough. Sprinkle the reserved water from step 2 if needed.

Make 10 lime sized portions of the dough. Flatten each portion into a disc of inches in diameter approximately. 

In a heated griddle, spray some oil and gently place the flattened discs. Allow them to brown a little on the underside and flip them. Let them cook on the other side too. 

Remove and continue cooking the rest of the discs.

Serve with ketchup or chutney of your choice.

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Preparation Time 20 minutes
Makes 10
Posted by Harini R on Monday, September 28, 2020


  1. Lauki theme ? Ha ha - Srividhya made a Zucchini thali - both are these ingredients are water based and light veggies .
    The fresh lauki looks a delight and a cutlet with it sounds fantastic - adding almond flour will make it exotic !
    And except for the juice I live everything on this plate - a special eye in that halwa 🥰

  2. Suma Gandlur Says:
  3. That lauki is sure a huge one, almost looks like a big pumpkin. I am amazed that you could think of a thaali using lauki and in fact you have come up with a complete meal. There is a lot of variety here and makes one forget that only a single vegetable had been used to create this meal. The idea of juice and cutlets with lauki sound very novel to me.

  4. Srivalli Says:
  5. Wow, this is surely an excellent idea Harini, simply too good that you came up with so many different courses with the same veggie..I have made halwa and the rest of it, however, that juice is too good!..very nice1

  6. rajani Says:
  7. Nice of your friend to share the bottle gourd with you, it’s quite a big one I can see! Great idea to use it up smartly too as a thali. So many birds in one with that idea actually :-)!! I didn’t know you could make cutlets with it as it has high water content, good to know that so many varieties can be made with this one vegetable!

  8. Srividhya Says:
  9. I made a similar thali with zucchini. Making a thali with just one vegetable is so fun naa. Love this cutlet and now I have to try a similar one with zucchini. :-)

  10. CookwithRenu Says:
  11. Wow amazing recipes with lauki. Love that sambar, juice and cutlet. You have something for everyone here.

  12. Narmadha Says:
  13. Lauki cutlet looks so delicious. I also make similar tikki with lauki without almond flour. I make sambar, kootu and chutney with lauki.

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