Gujarati Special Doodhi Muthia Bottle Gaurd Vada ,Healthy Snack Recipe
Ingredients
For Muthia
Doodhi (Bottle gourd or Lauki) – 2 cups, Grated
Onion – ¼ cup, grated
Whole wheat flour – ½ cup
Besan (chickpea flour) – ½ cup
Semolina (Sooji or Rawa) – 1 cup
Turmeric powder – ½ teaspoon
Asafoetida – ¼ teaspoon
Baking soda – ¼ teaspoon
Cumin seeds – ½ teaspoon
Fennel seeds – ½ teaspoon
Sugar – 1 teaspoon
Ginger paste – 1 teaspoon
Green chilies – 4, chopped finely
Cilantro – 10 sprigs, chopped finely
Lemon juice – 1 teaspoon
salt – to taste
Oil – 1 teaspoon
For Tempering
Oil – 3 teaspoons
Mustard seeds – ½ teaspoon
Sesame seeds – 2 teaspoons
Method
Grate onion and bottle gourd. Measure it and keep it aside.
Then in a bowl mix wheat flour, besan, semolina, turmeric powder, asafoetida, baking soda, cumin seeds, fennel seeds, salt and sugar.
Then add ginger paste, green chilies, chopped cilantro, lemon juice and oil.
Then squeeze out as much possible water from bottle gourd and onion. Use your all strength to squeeze out water. Add it to the bowl. Mix well.
And knead it into soft dough. Use water if needed (may be you will need tablespoon or more or less).
Prepare steamer. Add about an inch of water and let it come to boil. Then apply some oil on steamer tray with holes in it and grease it well.
Apply some oil on your palms and divide the dough in to four equal portions. Shape each portion in to cylindrical roll approximately 5 inches long and 1 inch in diameter. Arrange on grease tray. And steam it for 20-22 minutes.
You can check muthia is done by inserting a toothpick in the muthia and it will come out clean.
Let it cool for 5 minutes then cut into half inch slices.
Heat the oil in a pan for tempering.
Once hot add mustard seeds and sesame seeds. Let them splutter. Then add sliced muthia.
Mix gently so muthia do not break and cook it till you get little brown and crispy muthia. Turn off the heat.
Serve hot.
For Muthia
Doodhi (Bottle gourd or Lauki) – 2 cups, Grated
Onion – ¼ cup, grated
Whole wheat flour – ½ cup
Besan (chickpea flour) – ½ cup
Semolina (Sooji or Rawa) – 1 cup
Turmeric powder – ½ teaspoon
Asafoetida – ¼ teaspoon
Baking soda – ¼ teaspoon
Cumin seeds – ½ teaspoon
Fennel seeds – ½ teaspoon
Sugar – 1 teaspoon
Ginger paste – 1 teaspoon
Green chilies – 4, chopped finely
Cilantro – 10 sprigs, chopped finely
Lemon juice – 1 teaspoon
salt – to taste
Oil – 1 teaspoon
For Tempering
Oil – 3 teaspoons
Mustard seeds – ½ teaspoon
Sesame seeds – 2 teaspoons
Method
Grate onion and bottle gourd. Measure it and keep it aside.
Then in a bowl mix wheat flour, besan, semolina, turmeric powder, asafoetida, baking soda, cumin seeds, fennel seeds, salt and sugar.
Then add ginger paste, green chilies, chopped cilantro, lemon juice and oil.
Then squeeze out as much possible water from bottle gourd and onion. Use your all strength to squeeze out water. Add it to the bowl. Mix well.
And knead it into soft dough. Use water if needed (may be you will need tablespoon or more or less).
Prepare steamer. Add about an inch of water and let it come to boil. Then apply some oil on steamer tray with holes in it and grease it well.
Apply some oil on your palms and divide the dough in to four equal portions. Shape each portion in to cylindrical roll approximately 5 inches long and 1 inch in diameter. Arrange on grease tray. And steam it for 20-22 minutes.
You can check muthia is done by inserting a toothpick in the muthia and it will come out clean.
Let it cool for 5 minutes then cut into half inch slices.
Heat the oil in a pan for tempering.
Once hot add mustard seeds and sesame seeds. Let them splutter. Then add sliced muthia.
Mix gently so muthia do not break and cook it till you get little brown and crispy muthia. Turn off the heat.
Serve hot.
Comments
Post a Comment