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Doodhi Muthia (Bottle Gourd Muthia)
- Serves: people
Spice Level: Medium
For that authentic twist of muthia, do not throw the water away when grating doodhi. Instead, use it to blend flour and semolina together. And if required, add 1 or 2 tbsp of water to blend it well.
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A ball of flour dough stuffed with spices and veggies when pressed in the palm of the hand, takes a cylindrical shape, it is known as muthia. It can be enjoyed during breakfast or teatime too.
- Oil (3-4 tbsps)
- Bottle gourd (doodhi), grated (2 cups)
- Onion, grated (1 cup)
- Bengal gram flour (besan) (1/2 cup)
- Whole wheat flour (gehun ka ata) (1/2 cup)
- Semolina (sooji) (1/4 cup)
- Mustard seeds (sarson) (1/4 tsp)
- Asafoetida (hing) (¼ tsp)
- Sesame seeds (til) (¼ tsp)
- Lemon (nimbu) juice (1/4 cup)
- Green chillies (hari mirch) and ginger (adrak) paste (1/4 cup)
- MTR Haldi/Turmeric Powder (¼ tsp)
- Fennel seeds (saunf) (¼ tsp)
- Cumin seeds (jeera) (¼ tsp)
- Salt (to taste)
- Sugar (1/2 tsp)
- Coriander leaves (hara dhaniya), for garnish (1/4 cup)
- This recipe needs a steamer or an oiled sieve which can be kept on a vessel of boiling water to steam the muthias.
- Mix grated doodhi, onion along with wheat flour, besan (Bengal gram flour) and semolina together. Semolina is added to give the snack a crunch and hold it together well.
- Add in spices including MTR Haldi/Turmeric Powder, green chilli and ginger paste, cumin seeds, fennel seeds, asafoetida, sugar, salt, lemon juice and 1 tbsp of oil and mix the dough well.
- Shape a lemon-size portion with your hand until it binds well. Alternatively, the muthia dough can be rolled into a cylinder of one-inch diameter, rolling it between a hard surface and the palm of the hand. Then cut it at ¼ inches intervals, to form slices or diskettes.
- Steam the cut muthias for about 20–25 mins.
- Once they are steamed, let them sit for 10 mins.
- To temper the muthias, heat 2 tsp oil, add mustard seeds and asafoetida, once the mustard seeds splutter, add the muthias carefully, tossing them lightly.
- Cook until the edges are brown in colour.
- You can now serve this appetising dish with chopped coriander leaves on top.