Palak and Doodhi Muthia

Preparation :10 mins
Cook :25 mins
Total Time :35 mins
Servings :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 :

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.
How to pack
How to packCool slightly, wrap the muthia in an aluminum foil and pack the chutney in an air-tight box separately.
Handy tips
Handy tipsSqueeze 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.