Doodhi platter

I usually have this question of what all can I cook using a particular vegetable. The answer to this question for doodhi (snake gaurd) is - doodhi-chana daal, doodhi-muthiya (steamed pakora types), and ofcourse, the famous kofta curry. All of the above are practically my favourite, and very few things come close to beating doodhi muthiya as a snack!

Doodhi Moothiya:

Ingredients:

1 grated doodhi
2 tbsp besan (gram flour)
2 tbsp rawa or thick wheat flour
1/2 tsp baking powder
1 tsp crushed green chilies
1/2 tsp sugar
1 tsp lemon juice
salt to taste

Directions:

1. Grate the doodhi and squeeze it to remove as much moisture as possible. The drier the doodhi the better are the moothiya.
2. Mix all the ingredients with the grated doodhi, and mix it gently to avoid too much watering of the doodhi.
3. Once mixed, roll the mixture gently into cylinders, about 1 inch thick and place them in a microwave closed container. Make sure you do this asap after the mixture is made, since the doodhi will start watering, making things difficult.
4. Microwave the cylinders for 3-4 minutes, turning them after 2 minutes. Do this in a closed container.
5. Let the cylinders cool and then cut them in discs about 1/2 cm thick.
6. For tadka, heat 1/2 tsp oil in a pan and add rai, jeera, til and curry leaves. Spread the tadka on the cut discs for garnish. Add hopped cilantro and grated coconut for garnishing.