Doodhi Muthia Recipe

• For the muthias
• 2 cups White Pumpkin (lauki), grated
• 1 Onion, grated (optional)
• 1 cup Whole Wheat Flour (gehun ka atta)
• ¾ cup Semolina (rawa)
• ½ cup Bengal Gram Flour (besan)
• 2 tbsp Green Chili-Ginger Paste
• ½ tsp Turmeric Powder (haldi)
• ½ tsp Garam Masala
• ½ tsp Cumin Seeds (jeera)
• ½ tsp Fennel Seeds (saunf)
• Juice of 1 ½ Lemons
• 2 tbsp Sugar
• 2 tbsp Coriander, chopped
• 4 tbsp Oil
• ½ tsp Soda-bi-carbonate
• ½ tsp Asafetida (hing)
• Salt to taste
  
  For the tempering
• 2 tsp Mustard Seeds
• 1 tbsp Sesame Seeds (til)
• ½ tsp Asafetida (hing)
• 4 tbsp Oil
  
  For garnishing
• 2 tbsp Coriander, chopped
• 2 tbsp Coconut, grated

• Strain pumpkin and onion to remove excess water. Keep the liquid aside to use for kneading dough.
• Combine pumpkin, onion, whole wheat flour, semolina, Bengal gram flour, green chili-ginger paste, turmeric powder, garam masala, cumin seeds, fennel seeds, lemon juice, sugar, coriander, oil, soda-bi-carbonate, asafetida and salt in a large bowl and knead the mixture to form soft dough.
• Add the vegetable strained liquid to the dough if required.
• Oil your hands and divide the dough in 3 parts.
• Roll out each part into a cylindrical shape about 8 inches long.
• Steam the muthias for 25 to 30 minutes or until they are done. Insert a toothpick in the centre of the muthias and if it comes out clean, they are done.
• Cool them and slice into ¾ inches long pieces and keep them aside.
• Heat oil in a pan. Add mustard seeds. When they start crackling, add the sesame seeds and asafetida.
• Add the sliced muthias to the oil and fry for about 5 to 10 minutes. Remove them when they turn light brown in color.
• Garnish them with coriander and coconut.
• Serve hot with green chutney.