Dudhi Na Muthiya
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
For the dumplings:
1 bottlegourd, grated (about 1 lb)
9 oz chickpea flour
1 ½ tbsp coarse semolina
1 lb cold cooked rice or chichi
5 oz plain flour
4 green chiles, minced (or to taste)
2 ½ tsp salt (or to taste)
1 tsp turmeric
3 oz oil, plus more for greasing
2 cloves garlic, minced
2 ½ tsp sugar
Juice of ½ lemon
½ tsp baking powder
¼ tsp bicarbonate of soda
To temper:
2 tbsp oil
1 tsp mustard seeds
1 tbsp sesame seeds
6-8 curry leaves
¼ tsp asafetida
1 tbsp chopped coriander to garnish
Instructions:
Serves 4-6
In a large, deep pan (one that comes with a steaming basket), boil 2 quarts water. Grease the basket with 1 tbsp oil and pop it into the pan so it suspends above the water but doesn’t touch it.
Take a large mixing bowl and combine all of the ingredients for the dumplings. Do not add water as the bottlegourd will release plenty as you mix. Keep going, gently squeezing the mixture until you get a batter.
One by one, roll into seven logs and place them into the steaming basket. You may need to do them in two batches if your steamer is small. Place a lid on and simmer on a medium heat for 20-25 minutes or until a skewer poked into the middle of one comes out clean. Remove the basket from the steamer and allow to cool completely.
Remove the logs from the steaming basket and cut each log into 3/4 inch pieces. Set aside.
To temper the spices and sauté the muthia: in a large non-stick pan, heat the oil and add the mustard seeds. Wait for them to pop, then add the sesame seeds, curry leaves and asafoetida. Add the dumplings and sauté on a high heat for 5 minutes or so, turning every so often – make sure you don’t break them when turning. When golden, remove from the heat and garnish with chopped coriander. Serve hot. Note: Dudhi Na Muthiya can be kept in the fridge for up to three days, but I doubt these will last that long.
From koasoi.com