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Doodhi Muthia

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Ingredients

Adjust Servings:
100 Grams Bottle guard
1.5 Cup Wheat Flour
1/4 Cup SEMOLINA[RAVA]
1/4 Cup Besan flour
1/4 Tea Spoon Kashmiri red chilli powder
1/4 Tea Spoon Turmeric
1/4 Tea Spoon Coriander Powder
1/4 Tea Spoon Cumin powder
1/4 Tea Spoon Carom seeds / Ajwain
A pinch Hing
1/2Tea Spoon Ginger
4-5 Green Chilies
1 Tea Spoon coriander
3 Tea Spoon Oil
1/4 Tea Spoon Mustard Seeds
1/4 Tea Spoon Sesame Seeds
To taste Salt
To taste Sugar
4-5 Curry leaves

Doodhi Muthia

Features:
  • Healthy and Nutritional
  • Serves 4
  • Medium

Ingredients

Directions

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Doodhi Muthiya is a Gujarati delicacy made with grated bottle gourd, fresh fenugreek leaves spiced with green chilies, ginger, and turmeric. These irresistible savory dumplings have a perfect balance of spicy, tangy, and sweet flavors with golden pan-fried crunchy textures. Served with a hot cup of chai, Muthia makes a delicious snack or breakfast.

SOME IMPORTANT TIPS FOR MAKING THIS RECIPE –

1. Grate the doodhi/bottle gourd just before adding, as it turns dark when exposed to air.
2. Once all the ingredients are combined together, it has to be kneaded to a soft dough and should not be hard. Also, while kneading, do not add water as the moisture in lauki is good enough to form the dough.
3. Tempering is the critical step while preparing the muthia recipe. In this recipe, I have used toasted sesame seeds and grated coconut for garnish but you can skip either one of them as per your liking.

Steps

1
Done

In a large mixing bowl take 1½ cup wheat flour, ¼ cup Rava, and ¼ cup besan.

2
Done

Add ¼ tsp turmeric, ¾ tsp chili powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp ¼ tsp ajwain, ½ tsp sugar, salt to taste, and a pinch of hing. Mix well everything.

3
Done

Now add 2 cups grated lauki, ½ tsp ginger paste, 2-3 finely chopped green chilies, 2 tbsp finely chopped coriander leaves, 1 tbsp curd, and 1 tbsp oil. Mix well by squeezing the lauki Knead the dough well, the water in lauki should be good enough to form a soft dough

4
Done

Keep it aside to rest for 15 minutes and then take a large ball sized dough and roll to a cylindrical shape.

5
Done

Place the rolled dough into the steamer. Make sure to grease the steamer with oil to prevent sticking.

6
Done

Cover and steam for 20 minutes, keeping the flame on medium flame. Check occasionally by poking a toothpick. Its done one toothpick comes out clean

7
Done

When done cool slightly and cut into thick slices. Keep aside.

8
Done

For tempering, in a kadhai heat 2 tbsp oil and splutter 1 tsp mustard, 2 tsp sesame seeds, pinch hing, Green Chillies, and few curry leaves.

9
Done

Add sliced muthiya to the tempering and mix well.

10
Done

Garnish with some desiccated coconut and toasted sesame seeds (optional) and serve it hot with Green Chutney or Ketchup

Rupal

Passionate Home Chef | Food Blogger | Recipe Developer

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