Monday, September 27, 2010

Dudhi Muthia


Dudhi Muthias are a healthy, tasty accompaniment to the afternoon Indian style chai. On rainy days, when one craves for tea and pakodas, try these muthias instead. I adapted these from Tarla Dalal's microwave cooking book.

Here's how I make them:

1 cup dudhi/bottlegourd - peeled and grated
1/4 cup onion - finely chopped
1/2 cup whole wheat flour
1/4 cup rava/semolina
1/4 cup gram flour
1 tsp ginger paste
1/2 tsp red chilli pwd
1/8 tsp turmeric pwd
1/4 tsp garam masala pwd
1/4 tsp cumin seeds
1/4 tsp fennel seeds
1 tbsp lemon juice
1 to 1 1/2 tsp salt per taste
1 tsp sugar
pinch of hing
few sprigs of cilantro chopped
1/4 tsp Eno Fruit Salt

For the tempering - 1 tsp oil, 1/2 tsp mustard seeds, 1/2 tsp sesame seeds, pinch of hing

Squeeze the grated dudhi to remove as much water as possible. (This water can be used in making dals etc.) Mix all the other ingredients in a bowl. You don't need to add any additional water. The mixture should come together well, without getting too soggy. With greased palms, you will be able to form small cylindrical muthias. Steam them for 10 mins. I arrange the muthias in a cooker container and steam in my pressure cooker without the whistle attachment.

Just before serving, make the tempering by heating the oil in a non-stick pan. Add the mustard seeds. When they stop spluttering add the sesame seeds, hing and the muthias. Saute a couple of mins till they get lightly browned. Garnish with chopped cilantro and serve.

These Dudhi Muthias go to the Only Low Oil/Low Cal event at Mharo Rajasthan's Recipes.



This event was started by Pari.

1 comment:

Priya said...

Interesting and droolworthy muthia..

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