Gajar Dudhi Muthias (Carrot & Bottlegourd Muthias)

Steamed Muthias

A popular Gujrati Tea-Time snack or a healthy dinner option 

There are many variations in making them and this one below is made from grated carrot and bottleguard , steamed and then fried in little oil with the tempering.

Lets check out how it is made :)

Ingredients : 

• 1 cup of grated carrot and bottleguard (I took 1 carrot and a small bottleguard or dudhi) 
• 1 tsp of chilli-ginger-garlic paste (you can even crush them or cut into small pieces) 
• 2 cups of whole wheat flour 
• 1 cup of bengal gram flour or besan 
• 1/2 cup of semolina or rava 
• 1/2 cup of oil (some for kneading dough and some for frying muthias). 
• 2 tsp of red chili powder 
• 2 tsp of coriander cumin powder 
• 1 tsp of turmeric powder 
• 2-3 tsp of sugar 
• 1 tsp of lemon juice 
• salt to taste 
• 1 tsp of mustard seeds 
• 1 tsp of cumin seeds 
• pinch of asafoetida 
• 1 tsp of sesame seeds (optional) - I have not used it in this recipe 
• few curry leaves (optional) 

How to prepare (with step wise pictures) :

• In a mixing bowl add whole wheat flour , gram flour , semolina and mix well. 
• Add chilli-ginger-garlic paste, salt, very little sugar, red chili powder, turmeric powder, coriander cumin powder and 2 tsp of oil and mix everything nicely till the masala is coated well with the flour. mmu
• Add grated carrot and bottleguard(dudhi). 
• Please note do not add water initially as the veggies will leave some water which will help in kneading the dough. 
• Add water only if required. 
• Knead the dough and keep aside. 
• In a meanwhile heat the vessel you will be steaming muthias into by adding 2-3 glass of water and let the water heat.
• Make cylindrical rolls of muthias (as shown in the pictures) and keep them on steaming dish (one with the hole) 
• Make the remaining rolls and cover the lid and let muthias steam nicely for about 20-25 minutes. 
• Open and check with the help of toothpick whether the muthias are steamed nicely. 
• If the toothpick comes out clean means the muthias are done.
• If muthias stick to the toothpick let it get steamed for another 10-15 minutes on a medium high flame. 
• Once the muthias are done open the lid and remove the muthias and let it cool for about 5-7 minutes (this will help in cutting the muthias in proper shape and size). 
• Heat a kadhai or pan add 2 tbsp of oil , add mustard and cumin seeds, asafoetida and let it splutter. 
• Add few curry leaves and add steamed muthias. 
• Add pinch of salt, 1 tsp of sugar (optional) and some red chili powder, cumin corainder powder, turmeric powder, lemon juice and mix well on a medium high flame and let it get cooked for 5-7 minutes till they are golden crisp. 
• Serve hot with chutney / tea / ketchups / pickles
• Decorate it with coriander leave (optional).