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You are here: Home > Recipes > Gujrati Recipes >DOODHI MUTHIA RECIPE
Doodhi Muthia is an ideal tea-time snack prepared from 3 different flours and fresh spices.


       Ingredients How to?

For the muthias
2 cups White Pumpkin (lauki), grated
1 Onion, grated (optional)
1 cup Whole Wheat Flour (gehun ka atta)
cup Semolina (rawa)
cup Bengal Gram Flour (besan)
2 tbsp Green Chili-Ginger Paste
tsp Turmeric Powder (haldi)
tsp Garam Masala
tsp Cumin Seeds (jeera)
tsp Fennel Seeds (saunf)
Juice of 1 Lemons
2 tbsp Sugar
2 tbsp Coriander, chopped
4 tbsp Oil
tsp Soda-bi-carbonate
tsp Asafetida (hing)
Salt to taste

For the tempering
2 tsp Mustard Seeds
1 tbsp Sesame Seeds (til)
tsp Asafetida (hing)
4 tbsp Oil

For garnishing
2 tbsp Coriander, chopped
2 tbsp Coconut, grated

Strain pumpkin and onion to remove excess water. Keep the liquid aside to use for kneading dough.
Combine pumpkin, onion, whole wheat flour, semolina, Bengal gram flour, green chili-ginger paste, turmeric powder, garam masala, cumin seeds, fennel seeds, lemon juice, sugar, coriander, oil, soda-bi-carbonate, asafetida and salt in a large bowl and knead the mixture to form soft dough.
Add the vegetable strained liquid to the dough if required.
Oil your hands and divide the dough in 3 parts.
Roll out each part into a cylindrical shape about 8 inches long.
Steam the muthias for 25 to 30 minutes or until they are done. Insert a toothpick in the centre of the muthias and if it comes out clean, they are done.
Cool them and slice into inches long pieces and keep them aside.
Heat oil in a pan. Add mustard seeds. When they start crackling, add the sesame seeds and asafetida.
Add the sliced muthias to the oil and fry for about 5 to 10 minutes. Remove them when they turn light brown in color.
Garnish them with coriander and coconut.
Serve hot with green chutney.

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