Doodhi Na Muthia

We are still settling in our new house, and although the living space is small and I cannot fit in all my kitchen stuff, we are enjoying our backyard. We have corn which will soon be harvested. I don't know if it will be a mature one but anyways we will still enjoy babycorn. Fenugreek leaves are growing well and we will soon make Aloo Methi. We have also planted few winter veggies like cabbage, cauliflower, peas, and brussel sprouts. We are really looking forward to enjoying them.

There are many advantages to a backyard, but the most important one are the wonderful neighbors we have. Few weeks back, while we were working in our backyard we heard our neighbors call our names over the fence. They shared their treasure, their wonderful produce with us. :) You can't imagine how happy and excited I was. We received a freshly harvested, beautiful, long, Indian Lauki/doodhi and deliciously juicy Zucchini. I was really overwhelmed by their gesture. So sweet of them to share their fresh produce. I had not much to think about the recipe. We love muthia and that is where doodhi would be used in. Of coarse it was too huge for just muthias, so our Gujarati mind immediately pictured Doodhi na Thepla and Doodhi no Halwo :)

Ingredients to make Doodhi na Muthia

2 cups grated doodhi/lauki/bottle gourd

1 tbsp. salt

1/2 tsp. turmeric

1 tbsp. red chilli powder

3 tbsp. coriander powder

Pinch of hing

3 tbsp. sugar

Juice of 2 fresh limes

3 tbsp. oil

Pinch of baking soda

1/2 cup chickpea flour/besan

2-3 cups wheat flour

For tempering/tadka

3 tbsp. oil

1 tsp. mustard seeds

Chopped green chillies

4-5 curry leaves

Chopped cilantro for garnish.

To grated doodhi/lauki/bottle gourd add salt, turmeric, chilli powder, coriander powder, hing, sugar, lime juice, baking soda. Mix well till sugar dissolves.
Let it rest for 5 minutes. This will help doodhi sweat moisture.
Add chickpea flour and wheat flour. Mix well to form a soft dough. The amount of wheat flour depends on the moisture of doodhi. You might have to add more flour if there is more moisture and the dough is very soft.
Divide the dough into 7-8 equal parts.
Grease your palms and roll each portion into a cylinder.
Lay it onto a greased flat sieve to steam.
Steam for 15-20 minutes or till done.
Remove from the steamer and let it rest for 4-5 minutes.
Slice into pieces and enjoy as is or temper them.
Heat oil in a pan. Add mustard seeds, chopped green chillies, curry leaves. Add sliced muthias and mix well to the temper. Let it crisp lightly.
Garnish with cilantro and serve.