A steamed delight! Healthy and delicious! A great way to introduce the nutritious Lauki into your kids "I LOVE" List of foods!
- 3 cups Doodhi | Lauki | Bottlegourd, grated
- 2 tblsp Carrot, grated
- 1/2 cup Besan | Chick Pea Flour
- 1 1/2 cup Rava | Semolina
- 1 tsp Haldi | Turmeric Powder
- 2 tsp Dhania | Coriander Powder
- 2 tsp Fennel | Saunf Powder
- 1 tsp Aamchur | Dry Mango Powder
- 1 tsp Adrak | Ginger, finely chopped
- 4 Green Chilli, finely chopped
- To taste Salt
- For tempering:
- 1 tblsp Oil
- 1 tsp Rai | Mustard Seeds
- 1/2 tsp Urad Dal
- 1 tsp White Til | Sesame Seeds
- For garnish:
- 1 tblsp Fresh Dhania | Coriander Leaves
- 1 tsp White Til | Sesame Seeds, dry roasted
- 1Once the Doodhi is grated place it in a bowl of water. This is done so that the doodhi does not change colour.
- 2In a mixing bowl add besan, rava, grated carrot, all spice powders and salt.
- 3Rinse the grated doodhi in fresh water, squeeze grated doodhi and remove all water. Add the squeezed grated doodhi to the mixing bowl.
- 4Mix well and knead to make a thick dough.
- 5Make equal sized rolls from the dough.
- 6Place on steamer plate and steam for 15 minutes. In case using pressure cooker to steam, do not place the whistle.
- 7After 15 minutes check with toothpick, if it comes out clean then muthiyas are cooked else steam for additional 5 minutes.
- 8Once the steamed muthiya rolls are cool, cut them to desired bite size pieces.
- 9In a frying pan heat oil, add rai, urad dal and til and when the rai splutters add the cut muthiya pieces and saute till the muthiya pieces get a nice golden brown color on the crust.
- 10Switch off the gas and transfer to serving plate.
- 11Garnish with finely chopped dhania leaves and dry roasted til.
- 12Serve hot with Tomato Ketchup | Coriander Mint Chutney.
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