Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 4 servings
Ingredients
2 cups grated bottle gourd (doodhi / lauki)
1/4 cup grated onions (optional)
1/2 cup whole wheat flour (gehun ka atta)
1 cup semolina (rava)
1/2 cup besan (bengal gram flour)
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1 tsp lemon juice
1 tsp sugar
2 tbsp chopped coriander (dhania)
2 pinches of soda bi-carb
1/2 tsp asafoetida (hing)
salt to taste
3 1/4 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
Curry Leaves
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
1. Squeeze out excess water from the grated bottle gourd and onions and keep the liquid aside to knead the dough if required.
2. Combine the bottle gourd, onions, whole wheat flour, semolina, besan, ginger-green chilli paste, turmeric powder, cumin seeds, fennel seeds, lemon juice, sugar, coriander, soda bi-carb, asafoetida, salt and 1 tsp of oil in a bowl, mix well and knead into a soft dough adding lauki water (if required use extra water)
3. Apply ¼ tsp of oil on your hands and divide the mixture into portions.
4. Shape each portion into a cylindrical roll approximately 150 mm. (6") length and 25 mm. (1") in diameter.
5. Arrange the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes.
6. Remove, cool slightly and cut into 12 mm. (½”) slices and keep aside.
For the tempering:
1. Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds with curry leaves.
2. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
3. Add the muthia pieces and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp.
4. Serve immediately garnished with coriander.
Tips
To check if the muthias are done, insert a toothpick in the centre. If it comes out clean, the muthias are cooked.
VARIATION :
You can use cabbage or methi instead of bottle gourd.
