Gujatrat Online

Gujarati Cuisine - Farsan

Doodhi Na Moothia

Spicy Bread Bateta Wada


Spicy Bread Bateta Wada

2 Large potatoes
1 tbsp green chilli-ginger paste
Salt to taste, Sugar, Fresh Lemon Juice
oil for frying


1. Boil potatoes, mash and add all the ingredients and make little balls
2. Just dip the slice of bread in water and try to squeeze the water out
until its like flat chappati.
3. Put the potato ball in the middle and close and then deep fry
4. Serve with tamarind chutney

(from Anita)

Doodhi Na Moothia

serves 4 - preparation time: 10 mins - cooking time: 25 mins Ingredients
450 gms white pumpkin
2 cups Bengal gram flour
1/4 tsp soda bicarbonate
2 tbsp oil
1/4 tsp asafoetida powder
1 tbsp green chilli-ginger paste
Salt to taste For tampering:
1/2 tsp mustard seed
1/2 tsp cummin seed
8 curry leaves
1/4 tsp asafoetida powder
2 tbs oil
1 tsp red chilli powder
1/2 ssp turmeric powder
Peel the pumpkin twice over and grate. Set aside. Make a well in the centre of the gram flour,and add the grated pumpkin. Season with all the ingredients mentioned and lightly knead.Do not use any water as the moisture in the pumpkin itself will suffice.After kneading,adjust the seasoning to taste.Knead once again and divide the dough in to 4-5 portions. Dampen the palms with a little water and roll the dough in a sausage shape, of 2" diameter. Steam the Moothia rolls for 20 minutes on a high flame. To test the moothias off the flame and cool on a plate.Then cut into 1/2 " thick pieces. For tempering: Heat the oil in a pan,add mustard seeds first and let them crackle.Add the ther tempering ingredients.Add the moothia pieces and stir-fry over a high flame for 5 minutes. Garnish with chopped coriander if you wish.To serve:
Serve hot



3 cups of butter milk (chaas)
1 cup of bengal gram flour
1/4 tsp asefotida (hing)
1/2 tsp turmeric powder
salt to tase
for tempering:
1 tbsp oil, musterd seeds, curry leaves, 2-3 red dry chillies and hing.
fresh grated coconut and chopped coriander.


Mix together gram flour, buttermilk, salt, turmeric powder and asefotida. Keep stirring on medium flame until the mixture is thick. Meanwhile keep a greased plate ready. Off the flame and spread the above mixture on this plate (preferably on the back of a steel plate).

Cut long stripes after letting it set for 5 mins. Roll each stripe and keep aside on a plate. Temper these khandvi rolls (see tempering above).

Sprinkle grated coconut and fresh coriander leaves.

(contributed by: Jasmin Patel)


We hope you enjoy this section.
For suggestions/ comments contact us!