Beetroot Lauki Muthia

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Melon Tofu Salad , Vegetable Tart , RED VELVET MODAK

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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

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