Doodhi Muthia Recipe

Doodhi Muthia Recipe
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Doodhi Muthia is an ideal tea-time snack prepared from 3 different flours and fresh spices. Learn how to make/prepare Doodhi Muthia by following this easy recipe.
Doodhi Muthia Recipe
Preparation Time 15 Minutes
Cooking Time 30 Minutes
Difficulty Average
Rating 7.0 / 10 (2 votes)
Recipe Type Veg.
Serves 6
  • For the muthias
  • 2 cups White Pumpkin (lauki), grated
  • 1 Onion, grated (optional)
  • 1 cup Whole Wheat Flour (gehun ka atta)
  • ¾ cup Semolina (rawa)
  • ½ cup Bengal Gram Flour (besan)
  • 2 tbsp Green Chili-Ginger Paste
  • ½ tsp Turmeric Powder (haldi)
  • ½ tsp Garam Masala
  • ½ tsp Cumin Seeds (jeera)
  • ½ tsp Fennel Seeds (saunf)
  • Juice of 1 ½ Lemons
  • 2 tbsp Sugar
  • 2 tbsp Coriander, chopped
  • 4 tbsp Oil
  • ½ tsp Soda-bi-carbonate
  • ½ tsp Asafetida (hing)
  • Salt to taste

    For the tempering
  • 2 tsp Mustard Seeds
  • 1 tbsp Sesame Seeds (til)
  • ½ tsp Asafetida (hing)
  • 4 tbsp Oil

    For garnishing
  • 2 tbsp Coriander, chopped
  • 2 tbsp Coconut, grated
How to make Doodhi Muthia:
  • Strain pumpkin and onion to remove excess water. Keep the liquid aside to use for kneading dough.
  • Combine pumpkin, onion, whole wheat flour, semolina, Bengal gram flour, green chili-ginger paste, turmeric powder, garam masala, cumin seeds, fennel seeds, lemon juice, sugar, coriander, oil, soda-bi-carbonate, asafetida and salt in a large bowl and knead the mixture to form soft dough.
  • Add the vegetable strained liquid to the dough if required.
  • Oil your hands and divide the dough in 3 parts.
  • Roll out each part into a cylindrical shape about 8 inches long.
  • Steam the muthias for 25 to 30 minutes or until they are done. Insert a toothpick in the centre of the muthias and if it comes out clean, they are done.
  • Cool them and slice into ¾ inches long pieces and keep them aside.
  • Heat oil in a pan. Add mustard seeds. When they start crackling, add the sesame seeds and asafetida.
  • Add the sliced muthias to the oil and fry for about 5 to 10 minutes. Remove them when they turn light brown in color.
  • Garnish them with coriander and coconut.
  • Serve hot with green chutney.