INGREDIENTS n METHOD FOR MUTHIYA
Bajra flour-1.5kg
Rice flour-250gms
Ghee-1.5tbspn
Oil-150ml
Grated fresh coconut-1whole
Haldi-1tspn
Jeera powder-tbspn
Chilly powder-1tbspn
Gng paste-1tbspn
Whole dhania grounded-2tbspn
Warm water-as per requirement
Salt-as per taste
#mix all form a dough and make MUTHIYA
Set aside
#leave some mixed dough to add in gravy
INGREDIENTS N METHOD FOR GRAVY
Guavar-250gms
Cauliflower-500gms
Valour-250gms
Capsicum-250gms
Chana soaked n boiled-250gms
Watane soaked n boiled-250gms
Brinjal small-1kg
Tomatoes-2kg
Drumsticks-6-8pcs
Potatoes-2kg
Chilly paste-3tbspn(green chilly n garlic)
Kadi patta
Dhani powder thick-2tbspn (bhur bhura)
Dhania barik-2tbspn
Haldi-1tspn
Red chilli powder-2tbspn
Jeera powder-2tbspn
Garam masala powder-1tbspn
Grated coconut-1 whole
Oil-200ml
Ghee-100ml
Salt to taste
#Heat oil n ghee add kadipatta,followed by all the dry spices and chilly paste
#Add all veges,add potatoes first let it cook for while then add all other veges and sprouts except for cauliflower and capcicum,Add enough water to soak in all the veges approx 2.5lit
#Wen the veges are almost cooked add in the MUTHIYA along with cauliflower,capcicum and grated coconut,bring it to a gentle boil
#Now mix a slurry of left over muthiya dough and add to the mixture to thicken the gravy
#Let it simmer for about 30-45 mins
#Dhokras are best served with Fried Red Masala fish
