Palak and Doodhi Muthia

Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients

• 1 cup shredded spinach (palak)
• 1 cup grated bottle gourd (doodhi / lauki)
• 1/2 cup boiled sprouted moong (whole green gram)
• 1/4 cup cooked rice (chawal)
• 1/4 tsp turmeric powder (haldi)
• 1/4 tsp asafoetida (hing)
• 3 tbsp besan (bengal gram flour)
• 2 tbsp oil
• salt to taste
• 2 tsp green chilli paste
• 1/2 tsp sugar
• 1/4 tsp soda bi-carb
• oil for greasing

For Serving

• dahiwali phudine ki chutney

Method

1. Combine all the ingredients in a deep bowl and mix well to make a semi-soft dough adding water if required.
2. Apply a little oil on your hands and divide the mixture into 4 equal portions.
3. Shape each portion into approximately 150 mm. (6”) length and 25 mm (1”) in diameter cylindrical roll.
4. 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.
5. Cut into 25 mm. (1 “) slices and serve hot with dahiwali phudine ki chutney.