DOODHI MUTHIA 
A steamed farsan made with bottle gourd and 3 kinds of flours and fresh spices. An ideal tea-time snack.
Ingredients
For the muthias
White pumpkin (lauki), grated
: 2 cups
Onion, grated (optional)
: 1
Whole wheat flour (gehun ka atta)
: 1 cup
Semolina (rawa)
: 3/4 cup
Bengal gram flour (besan)
: 1/2 cup
Green chilli-ginger paste
: 2 tbsp
Turmeric (haldi) powder
: 1/2 tsp
Garam masala
: 1/2 tsp
Cumin (jeera) seeds
: 1/2 tsp
Fennel (saunf) seeds
: 1/2 tsp
Lemon juice
: 1 1/2
Sugar
: 2 tbsp
Chopped coriander
: 2 to 3 tbsp
Soda bi-carb
: 1/2 tsp
Asafoetida (hing)
: 1/2 tsp
Oil
: 4 tbsp
Salt
: To taste
For the tempering
Mustard (rai) seeds
: 2 tbsp
Asafoetida (hing)
: 1/2 tsp
Sesame (til) seeds
: 1 tbsp
Oil
: 4 tbsp
For the garnish
Chopped coriander
: 2 tbsp
Grated coconut
: 2 tbsp
Method
- For the muthias
- Strain the liquid out of the grated pumpkin and onion, keeping the liquid aside to use if required to knead the dough.
- Combine all the ingredients for the muthias in a bowl and knead into a very soft dough adding the strained vegetable liquid if required.
- Using oiled palms, divide the mixture into 4 parts and roll out into cylindrical rolls approximately 200 mm. (8") long and 25 mm. (1") in diameter.
- Place 2 cylindrical rolls in a greased shallow glass dish and cover with a lid.
- Microwave on HIGH for 2 minutes. Allow to stand for 1 minute.
- Repeat steps 4 and 5 to make 2 more rolls.
- Cool and slice into 20 mm. (�") pieces and keep aside.
- Preparing Method
- To prepare the tempering, heat the oil in a large pan and add the mustard seeds and sesame seeds. When they crackle, add the asafoetida.
- Add the sliced muthias, toss well and stir over a medium flame for 2 to 3 minutes.
- Garnish with the coriander and coconut.
- Serve hot with green chutney.