How to make Doodhi Ki Muthiya - A popular Gujarati snack - grated doodhi, besan, whole wheat flour and til mixed and deep fried.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Bottle gourd (lauki/doodhi) (लौकी / दूधी), Wheat flour (गेहूँ का आटा)
Cuisine : Gujarati
Course : Snacks and Starters
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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
You can also find more Snacks and Starters recipes like Egg Platter, Burritos With Chicken And Rice, Malai Kabab, Paneer Brochettes.
Doodhi Ki Muthiya Recipe Card
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Doodhi Ki Muthiya Recipe
Bottle gourd (lauki/doodhi) grated 400 grams
Wheat flour 5 tablespoons
Salt to taste
White sesame seeds 1 teaspoon
Ginger-green chilli paste 1 tablespoon
Cumin seeds 1 teaspoon
Asafoetida a pinch
Red chilli powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Juice of ½ lemon
Gram flour (besan) 3 tablespoons
Oil to deep fry
Yogurt 2 tablespoons
Method
Step 1
Heat oil in a kadai.Place the doodhi in a bowl, add salt and mix well and set aside for some time. Squeeze the excess water out and transfer into another bowl.
Step 2
Add white sesame seeds, ginger-green chilli paste, cumin seeds, asafoetida, red chilli powder, turmeric powder and lemon juice and mix well.
Step 3
Add gram flour and wheat flour and mix well. Add yogurt and mix well. Add more salt if required.Take small portions of the mixture and shape into muthiyas.
Step 4
Deep-fry in hot oil, stirring a few times, till golden brown and crisp. Drain on absorbent paper. Serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.