Wash, peel and grate the bottle gourd. Add the grated dudhi and make dough. Apply oil and cover and rest for 30 minutes. Apply oil on hand roll muthiya with palm and steam for 15-20 minutes till knife inserted comes clean and firm to touch. Remove and let cool. Repeat process in batches.
Now cut the muthiyas. In a pan heat oil add mustard seeds, sesame seeds, curry leaves (optional). Add muthiyas toss and fry for a few minutes. Adjust taste with salt, sugar and lime juice. Serve hot garnished with coriander leaves.
In a mixing plate add both the flours, turmeric, chili powder, cumin coriander powder, salt ,sugar, carom seeds, half of the fresh coriander, garlic chili paste, oil and lime juice.
To the above mix add in the grated bottle gourd and make a dough without adding excess water. Only add water if needed.
Apply oil and allow the dough to rest for about half an hour . Meanwhile prepare your steamer .
Make dumplings in your fist and place multiple dumplings in the steamer. (As many as your steamer can hold)
Allow them to steam for 15-20 mins or till a knife inserted comes clean and the dumplings are firm to touch.
After the dumplings cool down cut them in small yet thick roundels.
In a pan heat up oil, add mustard seeds, curry leaves, sesame seeds and toss the cut dumplings in it. Saute for a few minutes till crispy and slightly brown at the edges. Garnish with coriander leaves and a touch of lime juice.
Serve hot with lehsun ni chutney or godkeri or any accompaniment of your choice. Enjoy!
