Spinach and Bottle Gourd Muthia | How to make Spinach and Bottle Gourd Muthia

By Manisha Shukla  |  15th Sep 2016  |  
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  • Spinach and Bottle Gourd Muthia, How to make Spinach and Bottle Gourd Muthia
Spinach and Bottle Gourd Muthiaby Manisha Shukla
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

46

0





About Spinach and Bottle Gourd Muthia Recipe

An easy and healthy steamed dish made with Sooji Gram Flour by adding Bottle Gourd and Spinach.

Spinach and Bottle Gourd Muthia, a deliciously finger licking recipe to treat your family and friends. This recipe of Spinach and Bottle Gourd Muthia by Manisha Shukla will definitely help you in its preparation. The Spinach and Bottle Gourd Muthia can be prepared within 10 minutes. The time taken for cooking Spinach and Bottle Gourd Muthia is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Spinach and Bottle Gourd Muthia step by step. The detailed explanation makes Spinach and Bottle Gourd Muthia so simple and easy that even beginners can try it out. The recipe for Spinach and Bottle Gourd Muthia can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Spinach and Bottle Gourd Muthia from BetterButter.

Spinach and Bottle Gourd Muthia

Ingredients to make Spinach and Bottle Gourd Muthia

  • sooji 2 cups
  • gram flour 1 cup
  • Steamed rice 1 cup
  • spinach leaves washed and chopped ( not very small) 1 cup
  • Grated bottle gourd 1 cup
  • salt to taste
  • chilli powder 1 tsp
  • turmeric 1/2 tsp
  • dhania powder 1 tsp
  • coriander leaves chopped 1 tbsp
  • sesame seeds roasted 1 tbsp
  • oil 1 tbsp
  • curd 2 tbsp

How to make Spinach and Bottle Gourd Muthia

  1. Mix sooji, gram flour, steamed rice (not hot), grated bottle gourd and spinach. Add all the masala, curd and oil. Mix well.
  2. Add water to make a soft dough. Shape as oval shaped balls and steam in a steamer for 10 minutes. Insert a knife and if comes out clean, the muthias are ready. Shape the rest and steam in a plate.
  3. Serve hot with green chutney or coconut chutney and raw oil (preferably rice bran or sunflower ).

My Tip:

Enjoy steamed muthia hot with raw oil with added salt and chilli powder. You can eat with coconut chutney I have posted today. Green chutney also goes well. You can season it if not eating hot with asafoetida, mustard seeds and curry patta. We eat this in dinner as it is a light dish.

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