Prep Time: 15 mins Cooking Time: 30 mins Serves: 4
Ingredients:
1½ cups Cooked Rice
¾ cup Dudhi Grated on the bigger side (Bottle Gourd/Lauki)
2 tbsp Coriander Leaves Chopped
1½ cup Gram Flour (Besan) + 1 tbsp
½ cup Wheat Flour
¼ tsp Ajmo (Ajwain Seeds)
⅛ tsp Bicarbonate of Soda
1½ tbsp Ginger Paste
1 tsp Garlic Paste
1½ tsp Green Chilli Paste
1½ tsp Oil
1 Dry Red Chilli
½ tsp Mustard Seeds
1 tsp Cumin Seeds
¼ tsp Asafoetida
½ tsp Turmeric Powder
½ tsp Coriander-Cumin Powder (Dhana Jiru)
½ tbsp Jaggery (Gōr)
½ tbsp Sugar
Salt to taste
½ cup Fresh Yoghurt Curd
1¼ litres of Water
Method:
Combine the oil with the gram flour, wheat flour and bicarbonate of soda in a big blow.
Take the cooked rice, dudhi, coriander leaves, ajmo, 1 tbsp ginger paste, garlic paste, 1 tbsp green chilli paste, ¼ tsp turmeric powder, sugar and salt; add it to the flour and knead to combine by squeezing the rice. (Squeeze out any water from the dudhi)
Knead the dough mixture without adding any water, then make small muthias and set them aside, about 1½ inches oval shape and 1 inch in diameter.
Mix the yoghurt and 1 tbsp gram flour to a smooth paste and set aside.
Heat the oil with the dry red chilli; once hot, add the mustard seeds, cumin seeds, asafoetida, turmeric powder, coriander-cumin powder, and water.
Add the remaining ginger and green chilli paste, jaggery, and salt, and bring the water to a simmer.
Add the yoghurt mixture and bring it to a boil, stirring continuously with a whisk on high heat to prevent it from splitting.
Add the muthias one by one and do not stir until they come up, letting the yoghurt mixture boil on high heat.
Once up, stir once or twice and simmer for 2-3 minutes until the muthias are cooked.
Garnish with coriander leaves and serve hot.
NB:
Add one muthia to check that it's not spitting in the water; otherwise, add more gram flour.
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