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We hope you got benefit from reading it, now let’s go back to gajar dudhi muthias (carrot & bottlegourd muthias) recipe. To cook gajar dudhi muthias (carrot & bottlegourd muthias) you only need 17 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Gajar Dudhi Muthias (Carrot & Bottlegourd Muthias):
- Prepare 1 cup grated carrot and bottleguard (I took 1 carrot and a small bottleguard or dudhi)
- Take 1 tsp chilli-ginger-garlic paste (you can even crush them or cut into small pieces)
- Use 2 cups whole wheat flour
- You need 1 cup bengal gram flour or besan
- Prepare 1/2 cup semolina or rava
- Provide 1/2 cup oil (some for kneading dough and some for frying muthias)
- Get 2 tsp red chilli powder
- Take 2 tsp coriander cumin powder
- Take 1 tsp turmeric powder
- Get 2-3 tsp sugar
- Use 1 tsp lemon juice
- You need to taste salt
- Get 1 tsp mustard seeds
- Provide 1 tsp cumin seeds
- Get pinch asafoetida
- Provide 1 tsp sesame seeds (optional) - I have not used it in this recipe
- Provide few curry leaves (optional)
Steps to make Gajar Dudhi Muthias (Carrot & Bottlegourd Muthias):
- In a mixing bowl add whole wheat flour, gram flour, semolina and mix well. - Add chilli-ginger-garlic paste, salt, very little sugar, red chilli powder, turmeric powder, coriander cumin powder and 2 tsp of oil and mix everything nicely till the masala is coated well with the flour. mmu - Add grated carrot and bottleguard(dudhi). - Please note do not add water initially as the veggies will leave some water which will help in kneading the dough. - Add water only if required.
- Knead the dough and keep aside. - In a meanwhile heat the vessel you will be steaming muthias into by adding 2-3 glass of water and let the water heat. - Make cylindrical rolls of muthias (as shown in the pictures) and keep them on steaming dish (one with the hole) - Make the remaining rolls and cover the lid and let muthias steam nicely for about 20-25 minutes. - Open and check with the help of toothpick whether the muthias are steamed nicely.
- If the toothpick comes out clean means the muthias are done. - If muthias stick to the toothpick let it get steamed for another 10-15 minutes on a medium high flame. - Once the muthias are done open the lid and remove the muthias and let it cool for about 5-7 minutes (this will help in cutting the muthias in proper shape and size). - Heat a kadhai or pan add 2 tbsp of oil, add mustard and cumin seeds, asafoetida and let it splutter. - Add few curry leaves and add steamed muthias.
- Add pinch of salt, 1 tsp of sugar (optional) and some red chilli powder, cumin coriander powder, turmeric powder, lemon juice and mix well on a medium high flame and let it get cooked for 5-7 minutes till they are golden crisp. - Serve hot with chutney / tea / ketchups / pickles - Decorate it with coriander leave (optional).
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