1 medium sized grated bottle gourd
1/2 cup Atta
1/2 cup semolina (rava)
1/2 cup besan
1-2 tbsp ginger - garlic-green chilli paste
1/2 tsp turmeric powder (for colour)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp sesame seeds
1 tsp sugar
1 tsp lemon juice
1/2 tsp of Hing (asafoetida)
salt to taste
chopped coriander for garnishing
- In a big enough bowl combine the Atta, Rava, Besan, bottle gourd, ginger-garlic and green chilli paste, turmeric powder, cumin seeds, lemon juice, sugar, salt and 1 tsp of oil.
- Mix well and knead into dough - adding water is not required as the bottle gourd contains good amount of water.
- Apply a bit of oil on your palm and shape a certain amount of dough into a cylindrical shape.
- Steam the shaped dough for about 15-20 mins (poke in a knife to check if the dough is thoroughly cooked- if it is cooked the knife should not have any residue- if it does let it steam for another 5-10 mins)
- Once steamed, let it rest and cool down for sometime and cut into slices.
- Now for the finale, heat 2 tbsp of oil in a pan, add mustard seeds, cumin seeds, sesame seeds, asafoetida and saute for a few good seconds.
- Add the muthias and saute again for about 2-3 mins or until the Muthias are well coated with the seeds and are golden brown and crisp.
- Serve in a plate and garnish with chopped coriander.