Oh and do i need to add how healthy this complete food is?!?!! So let’s get making them….
I am giving the recipe of Dudhi/Lauki/bottle gourd Muthiya. You can replace lauki by Methi (Fenugreek) and follow same recipe to get steamed Methi Muthiya…
3/4 Cup grated bottle gourd (a little more or litlle less, won’t do much harm though)
1/4 cup Handva no lot (You can easily get this grinded at your local chakkiwala / flour mill, or can even do grinding at home also with very little water in your mixy. But still if you are not inclined to get this, then mix 3 parts semolina (Sooji/Rawa) with one part besan (garbanzo bean flour))
1/4 cup Juwar Aata (White Millet flour)
1/4 Cup whole wheat flour
1/4 teaspoon turmeric powder
1 pinch hing (Asafoetida)
1/4 teaspoon green chili paste
1/4 teaspoon ginger paste
3 tablespoon Oil for mixing
Salt to taste
1/2 cup curd
2 tablespoon Oil
|Add curd little by little to get a sticky dough|
|Muthiya on the greased Chhanni – ready to be steamed..|
5) Cover it with lead and steam like this on low flame for 20-25 minutes (or till the knife inserted in the muthiya comes out clean)
|Cooked Muthiyas (this photo is of steamed methi Muthiya – similar with methi replacing lauki)|
6) Once cooked, take out in a plate and let them cool. Then, cut into approx 1 inch long cylindrical pieces.
7) Take oil in a pan (preferably NOT a thick bottomed one), add mustard seeds. Once they crackle add Sesame seeds, Carom seeds and hing.
8) Then add the cut Muthiya pieces, mix well, keep the flame on high, keep stirring carefully for 3-4 minutes. Don’t worry about any of the muthiya breaking…The small crumbs that we get when muthiya breaks during tadka tastes great (I intentionally break 4-5 muyhiyas 😉 )!!!!
Take out in a plate and enjoy your Muthiya….I love mine with a glass of milk, while hubby enjoys them more with ketchup or green chutney….You can also have them with Tea/Coffee or enjoy just like that….
1) You can increase/decrease amount of green chili, ginger and lauki as per your liking.