Wednesday, August 8, 2012

Doodhi Muthia

Posted by sandhya at 8/08/2012 06:59:00 AM
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Doodhi Muthia is an ideal tea-time snack prepared from 3 different flours and fresh spices. Learn how to make/prepare Doodhi Muthia by following this recipe.



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

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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