Serving : 2 People
- 1 Cup Grated Bottle gourd (Dudhi or Lauki)
- 1/4 Cup Wheat Flour
- 1/4 Cup Besan (Chick Pea flour)
- 1/2 Cup Semolina (Sooji/Rawa)
- 1/4 Cup finely chopped Methi (Fenugreek Leaves- Optional)
- 1/4 Cup Finely Chopped Kothmir (Coriander)
- 2 Finely Chopped Green Chillies
- 1 Teaspoon Lemon Juice
- 1 Teaspoon Haldi (Turmeric Powder)
- 1 Teaspoon Lal Mirch (Red Chiili Powder)
- 1 Teaspoon Oil
- 1/2 Teaspoon Baking Soda
- Salt To Taste
For Temperng :
- 1 Teaspoon Oil
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Teaspoon Til (White Sesame Seeds)
- Finely Chopped Coriander and Grated Coconut to garnish
Grate dudhi and squeeze it to remove excess water from it. Add rest of the ingredients except for the tempering and garnish and bring it all together. Knead it into soft dough. Use water if needed. (may be you will need tablespoon or more or less.)
Prepare steamer. Add about an inch of water and let it come to boil. Then apply some oil on steamer tray with holes in it and grease it well. Apply some oil on your palms and divide the dough in to four equal portions. Shape each portion in to cylindrical roll. Arrange on greased tray. Steam it for around 10-12 mins. Check by inserting a knife into muthias, it should come out clean.
Let it cool for 5 minutes then cut into half inch slices. Heat the oil in a pan on medium for tempering. Once hot add cumin seeds and sesame seeds. Let them splutter. Then add sliced muthia. Mix gently so muthia do not break and sauté it till you get little brown and crispy muthia. Turn off the heat.
Garnish the muthia with chopped coriander and grated coconut. Serve hot as a tea time snack or have it as a packed lunch.
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