Name: Methi Doodhi Muthiya Recipe
Yield: 4
Cuisine: Gujarati

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Methi Doodhi Muthiya Recipe

Smitha Kalluraya

Crawler

Gujarati

Vegetarian

Bottle gourd

Fenugreek leaves/methi/leaves

Grated onions

Semolina/upma rava

Whole Wheat Flour

Gram flour besan

Green chilli

Ginger paste

Lemon juice

Coriander

Cumin seeds jeera

Fennel seeds saunf

Turmeric powder/haldi

Soda bi carb/eno

Asafoetida/hing

Salt

Mustard seeds

Squeeze out excess water from the grated bottle gourd and onions and keep the liquid aside to knead the dough if required.

step 1

Combine the bottle gourd, methi leaves, onions, green chilli, ginger paste, coriander leaves, wheat flour, semolina, besan, turmeric powder, cumin seeds, fennel seeds, lemon juice, soda bi-carb, asafoetida, sugar, salt and 1 tsp of oil in a bowl.

step 2

Mix well and knead into a soft dough. Only if required add water (that obtained from squeezing from bottle gourd).

step 3

Grease your hand and divide the mixture into equal portions. Shape each portion into a cylindrical roll.

step 4

Arrange the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes.

step 5

Let it cool for 5 minutes then make thin slices.

step 6

For the tempering, heat the oil in a non-stick kadai and add the mustard seeds. When the seeds crackle, add the sesame seeds, asafoetida and curry leaves and saut on a medium flame for a few seconds.

step 7

Add the muthia pieces and saut on a medium flame for 4-5 minutes or till they turn light brown in colour and little crisp. Switch off. Garnish with coriander leaves.

step 8

Serve hot with green chutney or tomato ketchup.

step 9