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DOODHI NA MUTHIA -GUJARATI SNACK Vegetarian-Dish

This is a very famous snack in Gujarat very tasty and liked by all age group.



Ingredients

White pumpkin (lauki), grated
: 2 cups
Onion, grated (optional)
: 1
Whole wheat flour (gehun ka atta)
: 1 cup
Semolina (rawa)
: 3/4 cup
Bengal gram flour (besan)
: 1/2 cup
Green chilli-ginger paste
: 2 tbsp
Turmeric (haldi) powder
: 1/2 tsp
Garam masala
: 1/2 tsp
Cumin (jeera) seeds
: 1/2 tsp
Fennel (saunf) seeds
: 1/2 tspe
Lemon juice
: 1 1/2
Sugar
: 2 tbsp
Chopped coriander
: 2-3 tbsp
Soda bi-carb
: 1/2 tsp
Asafoetida (hing)
: 1/2 tsp
Oil
: 4 tbsp
Salt
: To taste
For the tempering
Mustard (rai) seedse
: 2 tbsp
Sesame (til) seeds
: 1 tbsp
Asafoetida (hing)
: 1/2 tsp
Oil
: 4 tbsp
For the garnish
Chopped coriander
: 2 tbsp
Grated coconut
: 2 tbsp

Doodhi Na Muthia -Gujarati Snack

Method

  • Strain the liquid out of the grated pumpkin and onion, keeping the liquid aside to use if required to knead the dough.
  • Combine all the ingredients for the muthias in a bowl and knead into a very soft dough adding the strained vegetable liquid if required.
  • Using oiled palms, divide the mixture into 4 parts and roll out into cylindrical rolls approximately 200 mm. (8") long and 25 mm. (1") in diameter.
  • Place 2 cylindrical rolls in a greased shallow glass dish and cover with a lid.
  • Repeat steps 4 and 5 to make 2 more rolls.
  • Cool and slice into 20 mm. (¾") pieces and keep aside.
  • To prepare the tempering, heat the oil in a large pan and add the mustard seeds and sesame seeds. When they crackle, add the asafoetida.
  • Add the sliced muthias, toss well and stir over a medium flame for 2 to 3 minutes.
  • Garnish with the coriander and coconut.
  • Serve hot with green chutney.