Soft succulent from inside and crisp from outside these nibblets are best savoured as an evening snack to grab all the goodness it offers to tongue and tummy.
Squeeze water from 1/2 cup grated doodhi
Take a bowl and add 1/4th cup Besan , 1/4th tbsp Wheat Flour, 1 tbsp Bajra Flour,1 tsp Oil, 1/2 Salt, 1/4th Haldi, 1/4th Red Chilly Powder,1/2 tsp green chilli paste, ½ tsp grated ginger, 1tbspSugar,2tsp Lemon Juice, 1tbsp Rawa, 3/4th cup grated dudhi, 3tbsp coriander leaves and mix them well.
Add 1/8th tsp Fruit Salt and knead into dough and make a roll.
Grease a thali with oil/ ghee and steam the muthia roll.
Cool and cut into pieces.
Heat the 1 tsp Oil in a pan and add 1/4th tsp rai, 1/2 tsp Jeera, 1 tsp White Til,1/8th tsp Hing, 7 no.Kadi Patta and the Muthias and Toss Well.
Garnish with 1 tbsp Coriander Leaves
Serve with Curd Mixed with Green Chutney.