Doodhi Muthia ( Non - Fried Snacks )
by Tarla Dalal
Added to 38 cookbooks
This recipe has been viewed 68085 times
Doodhi muthia, here is another tea-time snack that is sure to please you. “muthi” means fist in Gujarati, and the dish is named such because the mixture is shaped into cylindrical rolls using the fist, plus it is almost the same size and shape of the fist.
Bottle gourd has a high water content and therefore imparts softness to the muthias. Hence take care while making the mixture – do not add more water as the doodhi itself will let out its water.
- Strain the water out of the grated bottle gourd and onion, keeping liquid aside to use if required to knead the dough.
- Combine all the ingredients together in a bowl, mix well and knead into a soft dough adding water if required (use reserved liquid)
- Apply a little oil on your hands and divide the mixture into 4 equal portions.
- Shape each portion into a cylindrical roll approximately 150 mm. (6") length and 25 mm. (1") in diameter.
- Arrange the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes. Remove and keep aside.
- Cool slightly and cut into 12 mm. (½”) slices and keep aside.
- Heat the oil in a non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
- Add the muthia pieces and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp.
- Serve immediately garnished with coriander.
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