by Tarla Dalal
Added to 552 cookbooks
This recipe has been viewed 51699 times
A perfect blend of flours, with grated bottle gourd and spices, makes the Doodhi Muthias absolutely delightful to bite into, while cooking them in a Microwave oven makes it a really quick and convenient dish to prepare.
Top the Doodhi Muthias with a traditional tempering and a sprinkling of chopped coriander before serving with tongue-tickling green chutney.
- Strain the liquid out of the grated doodhi and onion, keeping the liquid aside to use only if required to knead the dough.
- Combine all the ingredients for the muthias in a deep bowl and knead into a very soft dough adding the strained vegetable liquid only if required.
- Using oiled palms, divide the mixture into 4 equal portions 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 microwave safe dish and cover with a microwave safe lid and microwave on high for 3 minutes. Allow it to stand for 1 minute.
- Repeat step 4 to make 2 more rolls.
- Cool, cut into slices and keep aside.
- To prepare the tempering, heat the oil in a deep microwave safe bowl and microwave on high for 1 minute.
- Add the mustard seeds, sesame seeds and asafoetida, mix well and microwave on high for 2 minutes.
- Add the muthia pieces, toss gently and microwave on high for 1 minute.
- Garnish with the coriander and serve immediately 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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