by Tarla Dalal
Added to 545 cookbooks
This recipe has been viewed 45681 times
A steamed savoury made with doodhi (white pumpkin), 3 kinds of flours and fresh spices.
- Strain the liquid out of the grated pumpkin and onion, keeping the liquid aside to use if requirted to knead the dough.
- Combine all the ingredients for the muthias in a bowl and knead into a very soft dough adding the strained vegetable liquid if required.
- Using oiled palms, divide the mixture into 4 parts and roll out into cylindrical rolls approximately 200 mm. (8") long and 25 mm. (1") in diameter.
- Place 2 cylindrical rolls in a greased shallow glass dish and cover with a lid.
- Microwave on HIGH for 2 minutes. Allow it to stand for 1 minute.
- Repeat steps 4 and 5 to make 2 more rolls.
- Cool and slice into 20 mm. (3/4") pieces and keep aside.
- To prepare the tempering, heat the oil in a large pan and add the mustard seeds and sesame seeds. When the crackle, add the asafoetida.
- Add the sliced muthias, toss well and stir over a medium flame for 2 to 3 minutes.
- Garnish with the coriander and coconut.
- Serve hot with green chutney.
- To check if the muthias are done, inserta toothpick in the centre. If it comes out clean, the muthias are cooked.
- VARIATION : You can use cabbage or fenugreek leaves instead of pumpkin.
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