Ingredients

• 1.5 cups - grated Doodhi
• 1/2 Cup - grated Beetroot
• ¼ cup - grated Onion
• 1/2 cup - Whole wheat flour
• 1 cup - Semolina (Sooji or Rava)
• 1/2 teaspoon - Turmeric powder
• ¼ teaspoon - Asafoetida
• ¼ teaspoon - Baking soda
• 1/2 tsp - Cumin seeds
• 1/2 tsp - Fennel seeds
• 1 tsp - Sugar
• 1 tsp - Ginger paste
• 4, chopped finely green Chillies
• 10 sprigs, chopped finely Cilantro
• 1 tsp - Lemon juice
• Salt
• 1 teaspoon - Oil
• For Tempering: 3 tsp - Oil
• 1/2 teaspoon - Mustard seeds
• 2 tsp - Sesame seeds

How to Make Beetroot Lauki Muthia

• Grate onion, beetroot and bottle gourd.
• Measure it and keep it aside.
• Then in a bowl mix wheat flour, besan, semolina, turmeric powder, asafoetida, baking soda, cumin seeds, fennel seeds, salt and sugar.
• Then add ginger paste, green chillies, chopped cilantro, lemon juice and oil.
• Squeeze out as much water as possible from the bottle gourd and onion.
• Add it to the bowl, mix well and knead it into a soft dough.
• Use water only if needed ( you might need a tbsp or less).
• Prepare a steamer.
• Add about an inch of water and let it boil.
• Then apply some oil on a steamer tray and grease it well.
• Apply some oil on your palms and divide the dough into four equal portions.
• Shape each portion in to cylindrical roll approximately 5 inches long and 1 inch in diameter.
• Arrange on a grease tray and steam it for 20-22 minutes.
• You can check if the Muthia is cooked by inserting a toothpick in it and it should come out clean.
• Let it cool for 5 minutes then cut it into half inch slices.
• Heat the oil in a pan for tempering.
• Once hot, add mustard seeds and sesame seeds.
• Let them splutter.
• Then add sliced muthia.
• Mix gently so that the muthia does not break and cook it till it becomes a little brown and crispy.
• Turn off the heat.
• Recipe courtesy: UK Rasoi