Palak and Doodhi Muthia
by Tarla Dalal
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Added to 14 cookbooks
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Greens like spinach, bottle gourd and moong sprouts combined with rice and besan with indian masalas. Rice makes the muthias soft and besan helps in binding.
- Combine all the ingredients in a deep bowl and mix well to make a semi-soft dough adding water if required.
- Apply a little oil on your hands and divide the mixture into 4 equal portions.
- Shape each portion into approximately 150 mm. (6”) length and 25 mm (1”) in diameter cylindrical roll.
- Arrange the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes or till a knife inserted into the muthia comes out clean. Remove and keep aside to cool slightly. Remove and keep aside to cool slightly.
- Cut into 25 mm. (1 “) slices and serve hot with dahiwali phudine ki chutney.
- Cool slightly, wrap the muthia in an aluminum foil and pack the chutney in an air-tight box separately.
- Squeeze out all the water from the bottle gourd before using in the recipe.
- If you feel the mixture is watery add more 1 to 2 tbsp of besan.
- Once the mixture is ready immediately steam the muthias.
Nutrient values per serving
|Vitamin A||924.3 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||4.3 mg|
|Folic Acid||27.6 mcg|
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