A traditional Indian savory steamed and pan-fried dumpling made with grated bottle gourd (dudhi), whole wheat, and chickpea flour, flavored with spices, ginger, garlic, and cilantro, then tempered with mustard seeds and curry leaves.
In a mixing bowl, add grated Dudhi and Lemon juice and mix well. Now add in all the listed ingredients (cilantro, turmeric, red chilli powder, ginger, garlic, asafoetida, jaggery, salt, yogurt, whole wheat flour, chickpea flour, baking soda, oil) and mix well. The dough should not be too firm or runny. Apply water on both of your hands and make dumplings. Steam them on medium heat until a toothpick comes out clear. Let them completely cool down before cutting them. Now, for tempering, add Oil or Ghee in a pan and add mustard seeds. Once the mustard seeds start to pop, add in Asafoetida, Green Chilies, the cut Muthia, Sesame Seeds, and Fresh Curry leaves and mix well. For crunchy Muthia, let it cook on low heat and turn off the stove once they are golden brown on both sides. Garnish with Fresh Chopped Cilantro and some Lemon juice. Enjoy!
