Doodhi Muthia

Preparation Time: 10 to 15 min.
Cooking Time : 9 min.
Serves 4 to 6.
Ingredients
For the muthias

• 2 cups grated bottle gourd (doodhi / lauki)
• 1 onion, grated (optional)
• 1 cup whole wheat flour (gehun ka atta)
• 3/4 cup semolina (rava)
• 1/2 cup besan (Bengal gram flour)
• 2 tbsp green chilli-ginger paste
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp garam masala
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp fennel seeds (saunf)
• juice of 1 1/2 lemons
• 2 tbsp sugar
• 2 to 3 tbsp chopped corriander (dhania)
• 1/2 tsp baking soda
• 1/2 tsp asafoetida (hing)
• 4 tbsp oil
• salt to taste

For the tempering

• 2 tsp mustard seeds ( rai / sarson)
• 1 tbsp sesame seeds (til)
• 1/2 tsp asafoetida (hing)
• 4 tbsp oil

For the garnish

• 2 tbsp chopped coriander (dhania)
• 2 tbsp grated coconut

Method
For the muthias

1. Strain the liquid out of the grated pumpkin and onion, keeping the liquid aside to use if requirted to knead the dough.
2. Combine all the ingredients for the muthias in a bowl and knead into a very soft dough adding the strained vegetable liquid if required.
3. 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.
4. Place 2 cylindrical rolls in a greased shallow glass dish and cover with a lid.
5. Microwave on HIGH for 2 minutes. Allow it to stand for 1 minute.
6. Repeat steps 4 and 5 to make 2 more rolls.
7. Cool and slice into 20 mm. (3/4") pieces and keep aside.

How to proceed

1. 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.
2. Add the sliced muthias, toss well and stir over a medium flame for 2 to 3 minutes.
3. Garnish with the coriander and coconut.
4. Serve hot with green chutney.