Appetizers/ Others

Fariyali Dudhi Na Muthiya – Navratri special Muthiyas

Fariyali Dudhi Na Muthiya

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.
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