Preparation Time: 15 min.
Cooking Time: 30 min.
Serves 4 to 6

Ingredients:

• 2 cups bottle gourd (doodhi - lauki)
• 1 cup whole wheat flour (gau no atto)
• ½ cup Bengal gram flour (besan)
• ¼ cup semolina (rawa)
• 2 tablespoon chilli-ginger paste
• ½ tablespoon turmeric powder
• 1 tablespoon coriander-cumin powder (dhana-jeeru)
• juice of two lemons
• 2 tablespoons sugar
• 2 to 3 tablespoons chopped coriander leaves
• 1 tablespoon soda-bi-carb
• 4 tablespoons of curd
• 4 tablespoons of oil
• salt to taste

Seasoning:

• 2 tablespoons mustard seeds (rai)
• 1 tablespoon sesame seeds (til)
• 4 tablespoons oil

Garnish:

• 2 tablespoons chopped coriander
• 2 tablespoons grated coconut

Method:

• press out all the water out of the grated doodhi and keep it aside
• combine all ingredients for muthia
• add the curds as necessary
• make a soft dough
• add doodhi water only if necessary
• oil the palms properly
• divide mixture into 4 equal parts and roll out each cylindrically
• about (6") long and (1") in diameters
• steam them in a collauder for 20 mins
• check by inserting a needle or a toothpick
• if it comes out clear they are done
• keep aside and let them cool; then slice them

Seasoning

• Heat oil in a wide kadai
• add the mustard seeds
• after they crackle add the sesame seeds
• add the sliced muthias
• toss them on medium heat for 2 or 3 mins
• garnish with corianders leaves and coconut

Serve hot with chutney