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
- 2 tbsp Coriander, chopped
- 2 tbsp Coconut, grated
How to make Doodhi Muthia:Pumpkin and onion to remove excess water stress. Liquid to separate the dough to use for kneading.
Combine the pumpkin, onion, whole wheat flour, semolina, Bengal gram flour, green chillies, ginger paste, turmeric powder, garam masala, cumin seeds, fennel seeds, lemon juice, sugar, coriander, oil, soda - bi-carbonate asafoetida, and In a large bowl, mix salt and knead to form soft dough.
Add strained vegetable liquid to the dough if necessary.
Oil your hands and divide dough into 3 parts.
About 8 inches long, roll out each part into a cylindrical shape.
25 to 30 minutes or until they are muthias steam. Muthias inserted in the center and if a toothpick comes out clean, they are.
Cool and slice them into ¾ inch long pieces and keep aside.
Heat oil in a pan. Add mustard seeds. When they start crackling, add sesame seeds and asafoetida.
About 5 to 10 minutes for the oil and fry chopped Add muthias. Remove them when they turn light brown in color.
They garnish with coriander and coconut.
Serve hot with green chutney.
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