Meena's Taste Mantra

Doodhi Muthiya | Bottlegourd Rolls

Sunday evening chai time is made so memorable when accompanied by people you love, positive conversations and just divine food - food that is prepared with love and affection...as the flavour this special ingredient can impart no other ingredient can!

Moreover, if it is prepared by the loving hands of Amma...no words to describe how yummy it is! This Doodhi Muthiya is so delicious, nutritious and very easy to prepare...and an amazing Starter | Tea-Time Snack!

Ingredients:

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

Method:

Once the Doodhi is grated place it in a bowl of water. This is done so that the doodhi does not change colour.
In a mixing bowl add besan, rava, grated carrot, all spice powders and salt.
Rinse the grated doodhi in fresh water, squeeze grated doodhi and remove all water. Add the squeezed grated doodhi to the mixing bowl.
Mix well and knead to make a thick dough.
Make equal sized rolls from the dough.
Place on steamer plate and steam for 15 minutes. In case using pressure cooker to steam, do not place the whistle.
After 15 minutes check with toothpick, if it comes out clean then muthiyas are cooked else steam for additional 5 minutes.

Once the steamed muthiya rolls are cool, cut them to desired bite size pieces.
In 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.
Switch off the gas and transfer to serving plate.
Garnish with finely chopped dhania leaves and dry roasted til.
Serve hot with Tomato Ketchup | Coriander Mint Chutney.

Note:

a. You can also add Methi | Fenugreek leaves, Palak | Spinach, Shredded Cabbage, instead of Doodhi | Bottlegourd.

b. Steamed Rolls can be prepared in advance and as per need cut into pieces, tempered and served. Steamed Rolls can last for 4 to 5 days under refrigeration.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.