Surfindia » Recipe » West India Cuisine » Rajasthan » Makki Doodhi Ra Moothiya

Makki Doodhi Ra Moothiya

  • Moothiya:
    • 250 gm: Corn flour
    • 100 gm: Fresh corn seeds
    • 50 gm: Thickly chopped bottle gourd
    • 25 gm: Thinly sliced bottle gourd
    • Finely chopped coriander leaves and green chillies
    • ¼ tsp: Cumin seeds
    • ¼ tsp: Fennel
    • 2-3 gm: Ajwain
    • 2-3 gm: Crushed coriander seeds
    • 15 ml: Oil
    • Salt to taste
    • Water
  • Gravy
    • 1 cup: Finely chopped onions
    • 2 tsp: Ginger garlic paste
    • ¼ tsp: Cumin seeds
    • 1 stem: Cinnamon
    • 2 pieces: Cardamom
    • 3 pieces: Clove
    • 3-4: Whole black pepper
    • 1 pcs: Cassia leaf
    • ¼ tsp: Coriander powder
    • ¼ tsp: Red chilli powder
    • ¼ tsp: Garam masala
    • ¼ tsp: Fenugreek seeds
    • Pinch of turmeric powder
    • Pinch of javitri
    • 50 gm: Curd
    • 2 tbsp: Vegetable oil
  1. For the Moothiya
    1. Mix corn flour with corn seed, bottle gourd, oil, salt, cumin seeds, fennel, finely chopped coriander leaves, green chillies , bishops weed, finely crushed coriander seeds and water to make a dough.
    2. Take the dough in hand and squeeze to form a dumpling. Boil them in water. Now deep-fry them in vegetable oil for about two minutes.
    3. Then cut the fried moothiya into tiny pieces and soak them in water till they become soft. Moothiya is ready.
  2. For the Gravy
    1. Heat oil in pan. Add cumin seeds and cook them till they start crackling. Now add cinnamon, whole black pepper, mace, cardamom, clove, and cassia leaf, onions and ginger garlic paste.
    2. Saute the onions till they become translucent. Then add coriander powder, red chilli powder, and turmeric powder. Now add salt to the curd and mix it well. Add the curd to the preparation and cook for some time. Then add water, garam masala and Fenugreek seeds. Cook the preparation for about 10 minutes.
    3. The gravy is ready.
    4. Mix the prepared moothiya and gravy together. Makki doodhi ra moothiya is ready to eat.
    5. Garnish with coriander leaves, fried whole red chillies and juliennes of ginger. Serve hot with rice.

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