Makki Doodhi Ra Moothiya Recipe

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Makki Doodhi Ra Moothiya
Image: cooks.ndtv
Course:
Main course
Preparation Time:
1 hour
Cuisine:
Indian Cuisine
Equipments:
Frying pan, bowls
Skill Level:
Intermediate

Makki Doodhi Ra Moothiya Ingredients

For the Moothiya

  • 1 cup maize flour
  • ¼ cup fresh corn
  • 75 gms bottle gourd
  • ¼ cup coriander leaves, chopped finely
  • 2 tablespoon green chilies, chopped finely
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon fennel seeds (saunf)
  • ½ teaspoon carom seeds (ajwain)
  • ½ teaspoon coriander seeds (dhania), crushed
  • 3 teaspoon oil
  • Salt to taste
  • Water as needed

For the Gravy 

  • 1 cup onion, finely chopped
  • 2 teaspoon ginger garlic paste
  • ¼ teaspoon cumin seeds
  • ½” stick cinnamon
  • 2 pieces cardamom 
  • 3 pieces clove 
  • 4 teaspoonwhole black pepper 
  • 1 piece cassia leaf  (tejpatta)
  • ¼ teaspoon coriander powder 
  • ¼ teaspoon red chili powder 
  • ¼ teaspoongaram masala 
  • ¼ teaspoon fenugreek seeds 
  • Pinch of turmeric powder 
  • Pinch of mace (javitri)
  • 3 ½ tablespoon curd 
  • 2 tablespoon vegetable oil 

Preparation Method for Makki Doodhi Ra Moothiya Recipe

  • Chop the bottle gourd into small pieces.
  • In a bowl, mix all the ingredients mentioned in the ‘for the moothiya’ ingredient list. Add water as needed.
  • Take small pieces of the dough and roll it into a tube.
  • Heat water, add the tubes and boil.
  • Remove from water, cool and fry for a few minutes.
  • Cut the moothiya into inch wide pieces and soak in water till the moothiya become soft. Your moothiya is now ready.

For the Gravy

  • Heat oil in a pan. Add the cumin seeds. When the cumin begins to splutter add the cinnamon, black pepper, mace, cardamom, clove, cassia leaf. Then add the ginger-garlic paste and the onions. Saute the onions till they become translucent.
  • Add the salt, red chili powder, coriander powder, and turmeric to the curd.
  • Add the spiced curd to the frying pan and cook for a few minutes till the oil begins to separate.
  • Add 1 cup water, garam masala and fenugreek seeds. Cook for 8 minutes. The gravy is now ready.
  • Add the makki doodhi ra moothiya to the gravy when you are ready to eat.
  • Garnish with coriander. Serve hot.