| Ingredients: |
• For the muthias • 2 cups White Pumpkin (lauki), grated • 1 Onion, grated (optional) • 1 cup Whole Wheat Flour (gehun ka atta) • ¾ cup Semolina (rawa) • ½ cup Bengal Gram Flour (besan) • 2 tbsp Green Chili-Ginger Paste • ½ tsp Turmeric Powder (haldi) • ½ tsp Garam Masala • ½ tsp Cumin Seeds (jeera) • ½ tsp Fennel Seeds (saunf) • Juice of 1 ½ Lemons • 2 tbsp Sugar • 2 tbsp Coriander, chopped • 4 tbsp Oil • ½ tsp Soda-bi-carbonate • ½ tsp Asafetida (hing) • Salt to taste
For the tempering • 2 tsp Mustard Seeds • 1 tbsp Sesame Seeds (til) • ½ tsp Asafetida (hing) • 4 tbsp Oil
For garnishing • 2 tbsp Coriander, chopped • 2 tbsp Coconut, grated | |
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| How to make Doodhi Muthia: |
| • | Strain pumpkin and onion to remove excess water. Keep the liquid aside to use for kneading dough. |
| • | Combine pumpkin, onion, whole wheat flour, semolina, Bengal gram flour, green chili-ginger paste, turmeric powder, garam masala, cumin seeds, fennel seeds, lemon juice, sugar, coriander, oil, soda-bi-carbonate, asafetida and salt in a large bowl and knead the mixture to form soft dough. |
| • | Add the vegetable strained liquid to the dough if required. |
| • | Oil your hands and divide the dough in 3 parts. |
| • | Roll out each part into a cylindrical shape about 8 inches long. |
| • | Steam the muthias for 25 to 30 minutes or until they are done. Insert a toothpick in the centre of the muthias and if it comes out clean, they are done. |
| • | Cool them and slice into ¾ inches long pieces and keep them aside. |
| • | Heat oil in a pan. Add mustard seeds. When they start crackling, add the sesame seeds and asafetida. |
| • | Add the sliced muthias to the oil and fry for about 5 to 10 minutes. Remove them when they turn light brown in color. |
| • | Garnish them with coriander and coconut. |
| • | Serve hot with green chutney. |
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