Hi friends! Here’s to all those who are observing the traditional “Navratri” fasts. Don’t go on a feasting binge eating programme, by resorting to fried puris and halwas. Instead, look out for healthy, clean eating options to give your digestive system the much required rest.
Fikar not ! (Do not worry). Today I am sharing this healthy Fariyali Dudhi Na Muthiya recipe which is simple and easy to make.
Team this delicious muthiya with buttermilk to make a complete nutritious satiating meal
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| Course | Snacks |
| Servings | 4 – 6 persons |
| Prep time | 15 minutes |
| Cook time | 20 – 25 minutes |
Ingredients for Fariyali Dudhi Na Muthiya(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| 1½ cups | Doodhi grated (bottle guard) |
| ½ cup | Mordhan (samak – barnyard millet) |
| ½ cup | Rajgira flour (amaranth) |
| 2 – 3 tbsp | Green chili paste |
| 2 – 3 tbsp | Dry red chilies, crushed |
| 1 – 2 Nos | Lemon juice |
| 1 tsp | Sugar |
| 2 tbsp | Oil |
| 1 – 2 tbsp | Curd (beaten) |
| 1/3rd cup | Coriander leaves finely chopped |
| ¼ cup | Roasted, crushed peanuts (optional) |
| 1 – 2 tsp | Fresh roasted cumin seed powder |
| Sendha namak as per taste | |
Ingredients for Tempering(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| 2 – 3 tbsp | Oil |
| 2 tbsp | Mustard seeds or jeera |
| 2 – 3 tbsp | Sesame seeds |
| 2 – 3 | Red chilies, dry |
| 1 No | Lemon juice |
| A pinch of | Sugar and salt |
| A handful of | Fresh coconut grated |
Instructions for the Fariyali Dudhi Na Muthiya |
|
| 1. | Grate the doodhi (lauki) squeeze out all the liquid and keep aside. |
| 2. | Dry grind the samak grains into a fine powder. |
| 3. | Now, in a bowl, take the samak powder, rajgira flour, grated doodhi. Add in green chili paste, jeera powder, red chili flakes, lemon juice, salt, sugar, peanuts and coriander leaves. Add in oil and curd. Bind the dough. It should be soft. Taste and season with more lemon, sugar or salt. |
| 4. | Steam the muthiyas in a steamer over boiling water for about 10-15 minutes. It should be cooked properly. |
| 5. | Now leave aside to cool. Before serving heat oil in a vessel. Splutter the mustard seeds, sesame seeds, red chilies. |
| 6. | Add in muthiyas and let it mix well with the tempering (I like my muthiyas to be a bit crispy; hence I let it brown a bit). |
| 7. | Add in lemon juice mixed with salt and sugar over the tempered muthiyas in the pan and mix well. (This is a trick I use to enhance the bland flavor). |
| 8. | Garnish with grated coconut and coriander leaves. Serve with green peanut coriander chutney. |
