So many various ways of making Muthia dhokra. These muthia are made with rice, dhudhi/lauki, all purpose flour, bajra flour with lots of fresh methi. Healthy and filling snack.
MAKES APPROX 25 SMALL BITE SIZE PIECES
INGREDIENTS:
2 1/2 cups cooked Rice
1 cup grated Dhudhi/Bottle gourd/ lauki
1/2 cup fresh Methi/fenugreek leaves
6 tbsp All purpose flour
3 tbsp Bajra flour
1-2 tsp each crushed Garlic, Green chilies, Ginger
1 tbsp Fresh coriander chopped
1 tsp Baking powder
Salt to taste
1 tsp Red chili powder
1/2 tsp Turmeric
1 tbsp oil
Tempering the steamed Muthia:
2 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
Few curry leaves
Garnishing: Coriander leaves finely chopped
METHOD:
Place all ingredients in a bowl and mix with your hands, You may need to add a little water to bind all the ingredients (if you are using frozen methi then there will be some water released from that so just add a little at a time). The mixture needs to be of medium consistency not too firm not too soft.
Apply a little oil on the palm of your hands and take some mixture and start to roll into approx 3 inch long rolls (muthia) and place in the steamer. Leave a little space between the muthias in the steamer to avoid them sticking together. Try not to pile too many on top of each other, either use two steamer trays or steam them separately to avoid them over crowding. Steam on medium heat for 45 minutes.
Allow to cool completely before slicing the muthias about 1 inch thickness.
Tempering is the next step, in a pan add the oil, mustard seeds, sesame seeds and curry leaves, when they begin to crackle add the muthias and saute for 4-5 minutes gently to avoid them breaking.
Serve hot with any chutney or on its own garnish with coriander,
Some people like to have the muthia steamed with a drizzle of oil and no tempering which is also another way to enjoy them. The choice is yours I prefer the tempered version, enjoy!