Farali Dumpling in buttermilk sauce

Name: Farali Dumpling in buttermilk sauce
Total time: 1200 s
Yield: 3 person
Cuisine: Indian
Ingredients: 1 cup Amarnath flour; 1/4 cup Sabudana flour; 1 cup bottle gourd; 2 pieces green chillies; 1 " ginger; 4 tbsp oil/ghee; 1 tbsp Yorugt; As needed Sentha namak; 1 tbsp Fresh chopped coriander; Vagar; 1 tbsp oil/ghee; 1 tsp cumin seeds; 2 tbsp sugar; 1 piece green chilli; 2 tbsp curd/Yorugt; 2 glass water; 1 tbsp fresh coriander leaves

Krishna Dholakia @krishna_recipes_

#FA
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#bottleguardrecipe
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#farali muthiy(dumpling)arecipe
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Today I tried making Farali Muthiya(dumpling) in a new way and everyone loved it... I steamed the muthiyas, tempered them with cumin seeds, and then cooked them in buttermilk. It turned out great!
Farali Muthiya(dumpling) in Buttermilk Sauce is a delicious and traditional Gujarati dish that can be made during fasting or festive days. In this recipe, Muthiyas are cooked in a buttermilk sauce, making it creamy and tangy. This recipe is easy and delicious, and will be loved by everyone in your home.

Krishna Dholakia @krishna_recipes_

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Ingredients

20 minutes

3 person

1 cupAmarnath flour
1/4 cupSabudana flour
1 cupbottle gourd
2 piecesgreen chillies
1 " ginger
4 tbspoil/ghee
1 tbspYorugt
As neededSentha namak
1 tbspFresh chopped coriander
Vagar
1 tbspoil/ghee
1 tsp cumin seeds
2 tbspsugar
1 piecegreen chilli
2 tbspcurd/Yorugt
2 glasswater
1 tbspfresh coriander leaves

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Steps

20 minutes

1

First, wash the bottle gourd, green chilies, ginger, and cilantro with water and keep them on a cloth (wash them separately).
∆In a wide vessel, grate the bottle gourd with its skin (if it's tender, otherwise peel it).
∆Add chopped green chilies, chopped cilantro, grated ginger, oil or ghee for tempering, and sendha salt to taste.
2

Add soft curd, rajgira flour, and sabudana flour to it, mix everything well, and knead into a dough. Add water to the idli cooker or steamer and cover it to heat.
3

Apply oil or ghee in your hands and take a small portion of the dough, shape it into a thin cylinder, and steam it in a cooker for about 15 minutes. Check the muthiyas with the edge of a spatula; if they come out whole, they're done.
4

Let the steamed dumplings (muthiya) cool down completely, then cut them into small pieces.
5

Heat oil in a kadhai, add cumin seeds. When it crackles, add slit green chilies (with seeds removed) and cut Muthiya, and keep stirring. When it turns slightly brown, add buttermilk (made from yogurt) and keep stirring... After about five minutes, add sugar and salt (Sindhav salt, about the same amount as buttermilk) and let it boil for two to three minutes. Turn off the gas, add coriander leaves, and cover for a minute or two.
6
7

Spoon it out into a warm plate and serve....

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Krishna Dholakia @krishna_recipes_

on August 18, 2025 10:12

Cooking isn’t just something I do — it’s a piece of my heart, served on a plate.From the sizzle of spices in hot oil to the quiet joy of kneading dough with my hands, every dish I make carries a story, a memory, a feeling. Whether it's comfort food on rainy days or something bold that sparks curiosity, cooking is how I express love, creativity, and care.Each ingredient, every flavor, speaks of passion — not just for food, but for the smiles it brings, the moments it creates, and the warmth it spreads.✨ This isn’t just food. It’s a part of me.Come join my journey:https://www.instagram.com/krishna_recipes_?igsh=MXIzdzYwMXJ0Nno3OQ==