Posts Tagged ‘Doodhi’


Saturday, March 13th, 2010

Cooking Time : 30 min.
Preparation Time : 10 to 15 min.

Serves 4 to 6.


For the muthias
2 cups white pumkin (lauki), grated
1 onion, grated (optional)
1 cup whole wheat flour (gehun ka atta)
3/4 cup semolina (rawa)
1/2 cup Bengal gram flour (besan)
2 tablespoons green chilli-ginger paste
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon garam masala
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon fennel seeds (saunf)
juice of 1 1/2 lemons
2 tablespoons sugar
2 tablespoons chopped coriander
4 tablespoons oil
1/2 teaspoon soda-bi-carb
1/2 teaspoon asafoetida (hing)
salt to taste
For the tempering
2 teaspoons mustard seeds
1 tablespoon sesame seeds (til)
1/2 teaspoon asafoetida (hing)
4 tablespoons oil
For the garnish
2 tablespoons chopped coriander
2 tablespoons grated coconut


1.     For the muthias
2.     Strain the water out of the grated pumpkin and onion, keeping liquid aside to use if required to knead the dough.
3.     Combine all the ingredients for the muthia in a bowl and form a soft dough adding the strained vegetable liquid if required.
4.     Using oiled palms, divide the mixture into 3 parts and roll out into cylindrical shapes 200 mm. (8″) long.
5.     Steam for 25 to 30 minutes till done.
6.     Cool and slice into 20 mm. (3/4 “) long pieces and keep aside.
How to proceed
1.     Heat the oil and add the mustard seeds. When they crackle, add the sesame seeds and asafoetida.
2.     Add the sliced muthia and stir for 5 to 10 minutes till they are light brown in colour.
3.     Garnish with coriander and coconut.
4.     Serve hot with green chutney.