Sunday, 29 September 2013

Lauki Muthia (Steamed Bottle gourd dumplings)









Ingredients and method to make the Muthia

2 cups grated lauki/ dhoodhi
1 cup wheat flour
3/4 cup gram flour (besan)
3/4 cup semolina/sooji/rawa
1/2 cup chopped coriander leaves
1/2 tsp cumin- coriander powder
1 tsp cumin seeds
1/2 tsp crushed ginger
1tsp chopped green chilli
1tsp turmeric powder
1/2 tsp chili powder
1 tbsp oil
1 tsp baking soda
sugar 1tsp
1 tsp crushed methi/ fenugreek seeds (optional)
salt to taste

For tempering
1 1/2 tsp oil
hing/ Asafoetida a pinch
1 tsp mustard- cumin seeds
1 tsp sesame seeds
handful curry leaves
broken red chilies
a pinch amchoor powder or juice of 1 lemon
coriander leaves for garnishing

Method:

Take a large bowl. Put grated lauki in to it. Then add wheat flour, rawa and the gram flour & add all the above ingredients which are given to make muthia. Knead them well to make a soft dough. keep aside for 10-15 mins.
Now apply oil in your hands as the dough is very sticky.
Make small lime sized balls and Take 1 ball, make a big firm round ball, place it in your palm & holding it firmly between all your fingers press to a vertical shaped muthia. 
Boil 2-3 cups of water in a steamer. Put the muthias in the steamer &  steam for about 15 to 20 minutes. Insert a knife to check if it is done or not. If the knife comes out clean then muthias are done.



 Cool slightly, then cut them into little bite sized pieces and keep aside. 


Heat oil in a small pan and put in hing, broken  red chilli, cumin- mustard seeds and sesame seeds and when it splutters , add amchoor powder & then add all the steamed muthias. saute for 2-3 min. Now switch off the flame. Garnish some chopped coriander leaves. your muthias are now ready to serve. Njoy hot hot muthias with chutney or ketchup for morning breakfast or evening snacks. 





1 Feel free to share your comments:

Alaine Coulombe said...

I really wanna to make all these food guides.


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