Kanda Bhajiya
Prep Time:
10 minutes
|
Cook Time:
20 minutes
|
Ready In :
30 minutes
|
Ingredients
For Muthia :
- 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 tbsp ginger-chilli paste
- ½ tbsp turmeric powder
- 1 tbsp coriander-cumin powder (dhana-jeeru)
- juice of two lemons
- 2 tbsp sugar
- 2 tbsp chopped coriander leaves
- 1 tbsp soda-bi-carb
- 4 tbsp of yougurt(curd)
- 4 tbsp of oil
- salt to taste
- 2 tbsp mustard seeds (rai)
- 1 tbsp sesame seeds (til)
- 4 tbsp oil
- 2 tbsp chopped coriander
- 2 tbsp spoons grated coconut
Directions
- Press out all the water out of the grated doodhi and keep it aside
- Combine all ingredients for muthia
- Add the Yogurt(curd) to make a soft dough
- Oil the palms properly divide mixture into 4 equal parts and roll out each cylindrical about 6" long and 1" in diameter.
- Steam them in a collauder/ dhokla steamer for about 20 mins
- Quick tip - check by inserting a toothpick if it comes out clear they are done
- Keep aside and let them cool; then slice them
Tempering
- 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 green or sweet chutney and Enjoy!!