Beetroot Lauki Muthia Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine grated beetroot, grated bottle gourd, whole wheat flour, semolina, ginger paste, green chili paste, turmeric powder, red chili powder, coriander powder, cumin powder, salt, and oil.
• STEP 2.Mix well to form a soft dough. If the dough is too dry, add a little water.
• STEP 3.Divide the dough into small portions and shape them into cylindrical rolls.
• STEP 4.Steam the rolls in a steamer for about 15-20 minutes or until cooked through.
• STEP 5.Once cooked, remove from the steamer and let them cool slightly.
• STEP 6.Cut the rolls into slices and temper them with mustard seeds, sesame seeds, and curry leaves in hot oil.
• STEP 7.Serve the Beetroot Lauki Muthia hot with green chutney or tomato ketchup.

Cooking Tips

• Make sure to squeeze out excess water from the grated beetroot and bottle gourd before adding them to the dough.
• You can adjust the spice levels according to your preference by increasing or decreasing the amount of green chili and red chili powder.
• For a variation, you can also add grated carrots or spinach to the dough for added flavor and nutrition.

Storage and Serving

• Beetroot Lauki Muthia can be stored in an airtight container in the refrigerator for up to 2-3 days.
• To reheat, steam the slices for a few minutes or microwave them until warm.
• Serve the muthia as a snack with tea or as a side dish with a main meal.