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    Whisk Affair » Recipes » Indian » Raita » Lauki Ka Raita (Ghiya Raita)

    Published: Apr 4, 2021 | Last Updated On: Aug 17, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Lauki Ka Raita (Ghiya Raita)

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    Make this refreshing and easy Lauki Ka Raita (Ghiya Raita, Doodhi Raita, Bottle Gourd Raita) as an accompaniment for your summer meals (vegetarian, gluten-free).

    Lauki ka Raita served in a bowl.
    Jump to:
    • About Lauki Ka Raita
    • Ingredients
    • Bottle Gourd Health Benefits
    • How To Make Lauki Ka Raita
    • Pro Tips By Neha
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Lauki Ka Raita

    Lauki Ka Raita (Doodhi Raita, Ghiya Raita) is a savory North Indian accompaniment made using bottle gourd, yogurt, and spices. It is refreshing and can be served as a side dish with biryani, pulao, or any other Indian meal.

    This raita is healthy, tasty, and filling. It is a great dish to eat in summer because of the cooling properties of yogurt and bottle gourd.

    It keeps your body cool and hydrated, saving you from the scorching summer heat.

    This vegetarian and gluten-free raita recipe can be easily doubled or tripled.

    Here are some more raita recipes you may like

    • Bathua Ka Raita
    • Kaddu Ka Raita
    • Carrot Raita
    • Cucumber Raita
    • Pahadi Kheere Ka Raita
    • Mix Fruit Raita
    • Restaurant Style Pineapple Raita
    • Boondi Raita
    • Pomegranate Raita
    • Potato Raita

    Ingredients

    Lauki ka raita ingredients

    Lauki – Lauki, also called calabash, doodhi, or ghiya is one of my favorite summer vegetables. It is available throughout the year nowadays, but the best ones come out in the summer.

    Yogurt (Dahi, Curd) – I like to use plain full-fat yogurt to make the raita, which adds a nice and creamy texture.

    If you want to make a vegan lauki raita, you can use soy yogurt, coconut yogurt, or any dairy-free yogurt you prefer.

    Green Chillies – Add some finely chopped green chilies to add a spicy taste to the raita. You can adjust the quantity as per your taste. If you are making this ghiya raita for your kids, you can completely skip adding it too.

    Cilantro (Fresh Coriander Leaves) – Fresh coriander adds a nice green color and refreshing taste to the raita.

    Black Salt – Add black salt to taste. You can use regular salt, too, in the raita.

    Cumin Powder – Add a little roasted cumin powder for an added flavor. You can also add red chili powder to make it nice and spicy. Check out how to make roasted cumin powder at home here.

    To make raita a little watery, add some water or milk and adjust the consistency.

    You can also add peeled and grated cucumber or carrots and cooked lauki in the raita.

    Bottle Gourd Health Benefits

    Bottle gourd is low in calories, making it a great addition to a weight loss diet.

    The vegetable is mainly composed of water, making it a great source of hydration.

    Lauki is rich in fiber, which helps to improve digestion and prevent constipation.

    It is known to have a low glycemic index, which means it does not cause a sudden spike in blood sugar levels, making it beneficial for people with diabetes.

    Bottle gourd is also rich in potassium, which helps to lower blood pressure and reduces the risk of heart disease.

    It is rich in vitamins and minerals that benefit skin and hair health.

    How To Make Lauki Ka Raita

    Prepare The Lauki

    Wash the lauki and peel it using a vegetable peeler. Peel it until you reach the soft flesh.

    Cut it into half and discard any big seeds. 

    Grate the lauki using the middle hole of a box grater. Measure out 1 cup of grated lauki.

    Add the grated lauki to a pressure cooker along with ½ cup water and stir well.

    Water and grated lauki added to a cooker.

    Pressure cook for 2 whistles on high heat.

    Remove the cooker from heat and let the pressure release naturally.

    Note – You can also cook the lauki in a pan over the stovetop or in an Instant Pot.

    Pressure cooking the lauki.

    Strain the lauki using a fine-mesh strainer and let it cool completely.

    Note – You can use the leftover water to knead the dough or to make curries.

    Cooked lauki.
    Straining the cooked lauki.
    Leftover water.

    Make The Raita

    Whisk yogurt in a medium size mixing bowl using a wire whisk until smooth and creamy.

    Whisked yogurt.

    Add

    • cooked lauki
    • 1 teaspoon finely chopped green chilies
    • 1 tablespoon finely chopped cilantro
    • 1 teaspoon black salt
    • ½ teaspoon roasted cumin powder

    to the bowl and mix well.

    All the remaining ingredients added to the bowl.

    Chill the raita for a few hours and serve.

    Ready lauki ka raita.

    Pro Tips By Neha

    It is important to note that bottle gourd should be cooked before consuming, as it may cause stomach upset if consumed in raw form.

    Serving Suggestions

    You can serve lauki raita with everyday meals, including dal, sabzi, and phulka. You can also serve it with stuffed parathas like aloo paratha, gobi paratha, keema paratha, etc.

    This doodhi raita even tastes great with biryani, matar pulao, bagara rice, or any lightly spiced pulao.

    Storage Suggestions

    Ghiya raita tastes great when prepared fresh.

    You can cook the lauki and store it in the fridge for 2 to 3 days in an air-tight container. Mix cooked lauki and other ingredients in the yogurt before serving the raita.

    You Might Also Like

    • Lauki Ka Halwa (Dudhi Halwa, Bottle Gourd Halwa) is a traditional Indian dessert made using bottle gourd, milk, khoya, and a few other ingredients. Make it for festivals or special occasions using my simple recipe (vegetarian, gluten-free).
      Lauki Halwa (Dudhi Halwa, Bottle Gourd Halwa)
    • Lauki ka Bharta served in a bowl.
      Lauki Ka Bharta
    • Lauki ki Kheer served in a bowl.
      Lauki Ki Kheer (Bottle Gourd Pudding)
    • Lauki Chana Dal is a delicious and nutritious combination of lauki (bottle gourd), chana dal (Bengal gram lentil), and a few spices. Make this Indian lentil curry for your everyday meals and serve it with rice or roti (vegetarian, can be easily made vegan and gluten-free).
      Lauki Chana Dal

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Make this refreshing and easy Lauki Ka Raita (Ghiya Raita, Doodhi Raita, Bottle Gourd Raita) as an accompaniment for your summer meals (vegetarian, gluten-free).

    Lauki Ka Raita Recipe (Ghiya Raita, Doodhi Raita)

    Make this refreshing and easy Lauki Ka Raita (Ghiya Raita, Doodhi Raita, Bottle Gourd Raita) as an accompaniment for your summer meals.
    5 from 1 vote
    Print Pin Rate
    Course: Accompaniment, Raita
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4 people
    Calories: 46kcal
    Author: Neha Mathur

    Ingredients 

    • 10 ounce lauki (bottlegourd) (300 g)
    • 1 cup chilled plain yogurt (dahi, curd)
    • 1 teaspoon finely chopped green chilies
    • 1 tablespoon finely chopped cilantro (fresh coriander leaves)
    • 1 teaspoon black salt
    • ½ teaspoon roasted cumin powder
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    Instructions

    Prepare The Lauki

    • Wash the lauki and peel it using a vegetable peeler. Peel it until you reach the soft flesh.
    • Cut it into half and discard any big seeds. 
    • Grate the lauki using the middle hole of a box grater. Measure out 1 cup of grated lauki.
    • Add the grated lauki to a pressure cooker along with ½ cup water and stir well.
    • Pressure cook for 2 whistles on high heat.
    • Remove the cooker from heat and let the pressure release naturally.
    • Note – You can also cook the lauki in a pan over the stovetop or in an Instant Pot.
    • Strain the lauki using a fine-mesh strainer and let it cool completely.
    • Note – You can use the leftover water to knead the dough or to make curries.

    Make The Raita

    • Whisk yogurt in a medium size mixing bowl using a wire whisk until smooth and creamy.
    • Add cooked lauki, green chilies, cilantro, black salt, and roasted cumin powder to the bowl and mix well.
    • Chill the raita for a few hours and serve.

    Video

    https://www.youtube.com/watch?v=HE_24w3Y4ik

    Notes

    This recipe can be easily doubled or tripled.
    If you want to make a vegan lauki raita, you can use soy yogurt, coconut yogurt, or any dairy-free yogurt that you prefer.
    Adjust the green chilies as per your taste.
    If you want to make raita a little watery, then add in some water or milk and adjust the consistency.
    You can also add some peeled and grated cucumber or carrots along with cooked lauki in the raita.
     

    Nutrition

    Calories: 46kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 619mg | Potassium: 152mg | Fiber: 1g | Sugar: 3g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
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    More Raita Recipes

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      Aloo Raita (Potato Raita)
    • Perugu Charu (Andhra Style Curried Buttermilk) is a delicious side dish made by tempering buttermilk with onions, green chilies and a few more simple ingredients.
      Perugu Charu (Andhra Style Curried Buttermilk)
    • Makhana Raita is a refreshing Indian side dish that can be served with any Indian meal. It is also vrat (Hindu fasting days) friendly. Here is how to make it.
      Phool Makhana Raita
    • Made using hill lemons, hemp seeds (bhang), and a few more simple ingredients, Sana Hua Nimbu (Nimbu Saan), is a winter delicacy from the Kumaon cuisine of Uttarakhand. Here is a traditional recipe to make it.
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