| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
helping
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Ingredients
- 3 Bitter Gourd Medium size / Karela
- 4 tbsps Gram Flour Besan /
- 2 tbsps Rice Flour Atta / Rica
- 2 tbsps Millet Flour Jowar Atta White /
- 1/2 tsp Ginger Grated
- 1/2 tsp Garlic Paste
- 1/2 tsp Chili Paste Green
- 2 pinchs Cooking Soda
- 1/2 tsp Turmeric
- 1/2 tsp Cumin Powder
- 1/2 tsp Garam Masala Powder
- 1/2 Salt
- 2 tbsps Oil for shallow frying
Tempering :
- 1 tsp Cumin
- 1/2 tsp Mustard seeds (optional)
- 1 tsp Sesame seeds (white)
- 2 Red Chili Dry
- 1.5 tbsps Oil
Ingredients
Tempering :
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Instructions
- Wash karelas and grate them along with the peel. Squeeze the grated karela with hand to remove excess water content and collect the greens in a mixing bowl.
- Add besan, jowar atta, rice atta and rest other ingredients and mix with a hand whisk.
- Now slowly add little water and knead to make a firm dough.
- Grease your palm and divide the dough into four equal portions.
- Roll each portion between your palm to shape into a thick log. Make four logs and keep aside.
- Heat water in a steamer ( Idli or Dhokla steamer) and place the logs on the steamer plate and steam for 15 mins or more till the flour cooks well.
- Remove and keep aside to cool.
- Cut into 1 inch pieces and collect them in a bowl.
- For tempering, heat oil in a non stick pan and add cumin, mustard seeds, dry red chilies and asafoetida and allow them to splutter.
- Now add the muthia pieces and shallow fry them for 5-6 mins.
- Serve hot with Imli ki chutney.
Recipe Notes
If you like this diabetic friendly snack recipe, then try making at home and share your feedback with me in comments below. Thanks for stopping by!
Love : Shaheen
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