Doodhi na Muthiya

133

Ingredients:
For the muthiyas
Semolina – 250 gms
Whole Wheat Flour – 220 gms
Bengal Gram Flour – 45 gms
Pumpkin – 250 gms, grated
Chilli Paste – 2 tblsp
Turmeric Powder – 1/3 tsp
Sugar – 30 gms
Curd – 30 gms
Juice of 1 Lemon
Coriander Leaves – 45 gms, chopped
Red Chilli Powder – 1 tsp
Oil – 4 tblsp
Asafoetida – 1/2 tsp
Salt to taste

For tempering:
Oil – 60 gms
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Sesame Seeds –  2 tblsp

For garnishing:
Coriander Leaves – 30 gms, chopped

Method:
1. Combine all the ingredients for the muthiya in a bowl and form a soft dough.
2. Using the palms, divide the dough into 4 parts, roll them into cylindrical shapes each about a palm’s length.
3. Steam for almost 30 minutes.
4. Cool and slice the cylindrical roll.
5. Heat the oil. Add mustard seeds, cumin seeds and sesame seeds.
6. Add the sliced muthiyas and stir for 5 to 10 minutes, till they appear to be nicely roasted.
7. Garnish with chopped coriander leaves.
8. Serve hot.