Ingredients:

• 1.5 cups – grated Doodhi
• 1/2 Cup – grated Beetroot
• ¼ cup – grated Onion
• 1/2 cup – Whole Wheat flour
• 1 cup – semolina (Sooji or Rava)
• 1/2 teaspoon – Turmeric powder
• ¼ teaspoon – Asafoetida
• ¼ teaspoon – Baking soda
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Fennel seeds
• 1 tsp – Sugar
• 1 tsp – Ginger paste
• 4, chopped finely Green chillies
• 10 sprigs, chopped finely Cilantro
• 1 tsp – Lemon juice
• Salt
• 1 teaspoon – Oil
• For Tempering: 3 tsp – Oil
• 1/2 teaspoon – Mustard Seeds
• 2 tsp – Sesame seeds

Method:

1. Grate onion, beetroot and bottle gourd.
2. Measure it and keep it aside.
3. Then in a bowl mix wheat flour, besan, semolina, turmeric powder, asafoetida, baking soda, cumin seeds, fennel seeds, salt and sugar.
4. Then add ginger paste, green chillies, chopped cilantro, lemon juice and oil.
5. Squeeze out as much water as possible from the bottle gourd and onion.
6. Add it to the bowl, mix well and knead it into a soft dough.
7. Use water only if needed ( you might need a tbsp or less).
8. Prepare a steamer.
9. Add about an inch of water and let it boil.
10. Then apply some oil on a steamer tray and grease it well.
11. Apply some oil on your palms and divide the dough into four equal portions.
12. Shape each portion in to cylindrical roll approximately 5 inches long and 1 inch in diameter.
13. Arrange on a grease tray and steam it for 20-22 minutes.
14. You can check if the Muthia is cooked by inserting a toothpick in it and it should come out clean.
15. Let it cool for 5 minutes then cut it into half inch slices.
16. Heat the oil in a pan for tempering.
17. Once hot, add mustard seeds and sesame seeds.
18. Let them splutter.
19. Then add sliced muthia.
20. Mix gently so that the muthia does not break and cook it till it becomes a little brown and crispy.
21. Turn off the heat.
22. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur