Doodhi or Bhat na Muthia

 Ingredients for Muthia:

• 2 cup  wheat flour
• 1 cup Besan (chickpeas flour-chana no lot)
• 2 cup cooked rice (or grated bottle gourd for Doodhi na Muthia)
• 1 tsp coriander-cumin powder (Dhania Jeera)
• 1 tsp red chili powder
• 1 tsp Garam masala (MDH or badshah)-to your taste
• 2 tbsp Lemon Juice or ½ cup of Sour curd
• 2 tbsp sugar
• ½ tsp Haldi (turmeric)
• 1 tsp ginger-chili paste (Optional)
• Salt to taste
• 1 tbsp oil
• Little water or buttermilk

Preparation for Muthia

• In a bowl, Mix all the ingredients
• If you are making Doodhi (bottle gourd) Muthia then squeeze out water from the grated bottle gourd.
• Make stiff dough with little water or buttermilk if needed.
• Divide the dough into balls and Make cylindrical shape with your palm, grease your palm with oil if needed.
• Put this cylindrical rolls-Muthia into a steamer, it is OK if they stick to each other.
• Steam it for 30 minutes in a steamer or Pressure cooker. Usually I keep Muthia plate on the top of Dal-rice boxes in the pressure cooker(3 whistles)
• Let it cool down and cut into small pieces/thick slices.

Ingredients for Seasoning-tadka and Garnishing

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tbsp cumin seeds
• 5-6 curry leaves (optional)
• 1 tsp sesame seeds
• red chili powder, salt according to the taste
• a pinch of asafoetida (Hing)
• ½ cup cilantro-coriander leaves

Method for Seasoning:

• Heat the oil in a pan and add mustard seeds, when it crackles add cumin seeds, sesame seeds, Hing, curry leaves, little chili powder(if needed) and sauté for a minute.
• Now add Muthia pieces and sauté for 5 minutes on a medium flame until it turns light brown.
• Garnish with coriander and serve hot.