DUDHI MUTHIYA

Ingredients for DOUGH:

·         1 cup grated and squeezed bottle guard

·         1/2 cup whole wheat flour

·         1 teaspoon red chilli powder

·         1 teaspoon dhana - jeera powder

·         pinch of turmeric powder

·         1/4 cup water (approx.)

·         1 tablespoon oil

·         salt to taste

·         oil (to apply on sieve and palms)

·         Kasuri Methi (or) Leafy Methi – few

·         Boiled Rice – ½ cup

Ingredients FOR TEMPERING

·         2 tablespoons oil

·         1 teaspoon mustard seeds

·         1 teaspoon sesame seeds

·         1/2 teaspoon red chilli powder

·         pinch of asafetida

·         salt (if required)

·         Fresh Coconut

·         Fresh Coriander Leaves

Procedure:

1. Mix all the dough ingredients in a bowl and knead to a soft dough. Add water only if required as bottle guard contains water.

2.  Divide the dough into 3-4 portions. Apply some oil on your palms and then shape each portion into 6"-8" long cylindrical rolls. Place them on a well-oiled sieve plate of a steam cooker. Steam them for 20-30 minutes till cooked. Cool them. 

3. Cut the cylindrical rolls into thick equal pieces and keep them aside.

4. Heat some oil in a pan. Add mustard seeds. Once they crackle, add asafoetida (hing), sesame seeds(til), chilli powder, sliced muthiya pieces and salt.

5. Toss the Muthiya pieces; you can add boiled rice while tossing.

6. Serve hot with Kadhi (or) green chutney.