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(Last Updated On: March 29, 2018)

Dhoodhi Methi Muthia

 30 mins       Serves 2         Vegetarian


1 cup bottle gourd (lauki),
grated and water removed
1⁄4 cup bengal gram powder (besan)
2 tbsp semolina (suji)
2 tbsp wheat flour (aata)
2 tsp red chilli powder
2 tsp turmeric powder
1 tbsp dry fenugreek leaves,
(kasoori methi), hand crushed
2 tsp coriander powder
2 tbsp curd
coriander for garnish
salt to taste
For Tempering
1 tsp mustard seeds
1 tsp sesame seeds
12-Oct curry leaves
2 tsp sugar

Chef’s Note: Use any grated vegetable for making Muthias, and it will taste yummy.


1. Take bottle gourd, bengal gram powder, semolina, wheat flour, red chilli powder, turmeric powder, coriander powder, curd, dry fenugreek leaves and salt in a mixing bowl. Mix well.

2. Make sausage shape long rolls of 1 inch diameter and place on a steaming tray for steaming in a dutch oven on a medium flame with the lid on and Redi- Temp® valve open.

3. Once the valve whistles, close the Redi- Temp® valve and cook on a low flame for 5 minutes.

4. Let it rest for 10 minutes, transfer the sausage shaped rolls on chopping board and slice them.

5. Preheat the skillet on a medium flame, add sesame seeds, mustard seeds, curry leaves, sugar, sliced muthias and toss it until completely coated.

6. Serve with mint sauce and tomato ketchup.

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