Dudhi Na Muthia

‍Cooking time 

20-25 minutes

Ingredients

1½ cups coarse wheat flour 

2 tablespoons gram flour or 3/4 cup wheat flour 

3/4 cup semolina 

2 tablespoons gram flour

1/2 cup grated bottle gourd

1 teaspoon ginger and green chili paste

1/4 teaspoon turmeric powder

1 teaspoon red chili powder 

1 tablespoon sugar

1/4 cup curd or juice of 1 lemon

1/4 teaspoon baking soda 

Salt to taste

For Tempering

2 tablespoon oil

½ teaspoon mustard seeds

1 tablespoon seasame seeds 

1/4 teaspoon asafetida 

Directions

1. Mix all the ingredients and set aside for 10-15 minutes as the bottle gourd secretes water, and the mix will become soft.

2. Add water only if required as this is a soft mix.

3. Grease a plate with holes with little oil. 

4. Make medium-shaped cylinders and place them on the greased plate.

5. You can cook this in a cooker or a steamer. If using a cooker, place the plate on a ring mold.

6. Cook it for 3 whistles and on low flame for 5 minutes.

7. If cooking in the steamer, cook for 20 -25 minutes.

8. After it cools down, cut into 1/2" pieces.

Tempering: 

1. Heat oil and add mustard seeds.

2. Once it starts spluttering, add sesame seeds add hing.

3. Add the muthias and toss well.

4. Let cook for a couple of minutes until it's ready to serve.

‍

Daal Dhokli

Cooking time 

45 minutes

Ingredients

1 cup pigeon peas

2 tablespoon peanuts

1/2 teaspoon turmeric powder

1 teaspoon chili powder

1 tablespoon coriander powder

2 tablespoon jaggery

1/4 cup tamarind pulp

Salt to taste

For Tempering

1 tablespoon oil

1/2 teaspoon mustard seeds

1/4 teaspoon methi seeds

2 dry round chilies

Pinch of asafetida

Dough for Dhokli

1 cup wheat flour

1/4 teaspoon turmeric powder

1/2 teaspoon chili powder

1/4 teaspoon carom seeds

1 teaspoon oil

Salt to taste 

Directions

1. Pressure cook the soaked pigeon peas for 3 whistles. 

2. When it cools down, crush it and add salt, turmeric powder, chili powder, and coriander powder. 

3. Now add the peanuts and bring them to a boil.

4. While the pigeon peas are being pressure cooked, make rotis out of dough.

5. Roll out big rotis, cut them into squares, and put them in the boiling lentil. 

6. Keep stirring at regular intervals to ensure it doesn't stick to the bottom and to each other.

7. It will take around 10 minutes to cook. 

8. Then add jaggery and tamarind pulp. Stir cook for 5 minutes.

9. Heat oil for tempering. 

10. Add mustard seeds. Once it starts spluttering, add the fenugreek seeds, chilies, and asafoetida.

11. Pour this tempering over the dal dhokli.

12. Top it with ghee and sprinkle chopped coriander and serve hot with steamed rice