Рецепт Zucchini Muthia – Steamed Zucchini Muthia Recipe
Zucchini Muthia – Steamed Zucchini Muthia Recipe
September 14, 2015 By Radhika Leave a Comment
Zucchini Muthia recipe with step by step photos. Muthias are a healthy, nutritious and wholesome gujarathi tea time snack. These zucchini muthia are spiced, steamed dumplings which are then sautéed with fresh coconut.
After I made the eggless double chocolate zucchini bread, I was left with extra grated zucchini and since I had already grated them I was wondering what to do with them as I did not want to store them in the fridge.
Then this idea of using them in a Muthia dawned as I had to make something to eat for the kids when they returned back from school.
Generally while eating, my kids love an extra squeeze of lemon juice or a light dusting of chaat masala powder over the muthias to bring in the zing. If both are not available you can also add a dash of tomato ketchup before serving.
I have steamed the muthia and sauteed them in the pan instead of deep frying the cut roundels. Though the deep fried version is supposed to be more delicious than the pan roasted version, we at home prefer the latter. I have yet to try baking them and wonder how it will taste.
How to make Zucchini Muthia recipe with step by step photos:
1. Grate zucchini using a grater or use a food processor and measure 1 cup.
2. In a mixing bowl take whole wheat flour, chickpeas flour, soya flour and mix together with your finger tips.
3. Add red chili powder, turmeric powder, salt, sugar, ginger garlic paste, garam masala powder and baking soda.
4. Squeeze lemon juice.
5. Add grated zucchini, curd and oil.
6. Mix with your finger tips till it comes together into a soft and pliant dough. Do not add water to make the dough as the zucchini will leave out water.
7. Grease your plans with oil. Divide the dough into 6-8 parts. Roll each part into a long cylindrical shape.
8. Steam in a steamer basket for 10-12 mins over medium low flame until a skewer inserted comes out clean. Let them cool down completely.
9. Cut each cylinder into ¼ inch bite sized roundels and keep aside.
10. Heat a pan with oil. Add mustard seeds and let it splutter. Add cumin seeds, asafetida, white sesame seeds and roast for 4-5 seconds. Add the cut roundels and mix well.
11. Add grated coconut and toss well to coat each roundel. Zucchini Muthia is ready. Garnish with coriander leaves and serve hot.
Zucchini Muthia recipe details below:
Zucchini Muthia - Steamed Zucchini Muthia Recipe
Zucchini Muthia is a healthy and nutritious Gujarathi tea time snack.
Author: Radhika
Recipe type: Snacks
Cuisine: Indian
Serves: 2-3 servings
Ingredients:
- Zucchini, grated - 1 cup
- Whole wheat flour - 1 cup
- Besan (chickpeas flour) - ½ cup
- Soya flour - ¼ cup
- Ginger garlic paste - ½ tsp
- Baking soda - ¼ tsp
- Red chili powder - 1 tsp
- Turmeric powder - ⅛ tsp
- Garam masala powder - ½ tsp
- Sugar - ½ tsp
- Lemon juice - 1 tsp
- Curd or yogurt - 2 tbsp
- Salt - to taste
- Oil - ½ tbsp
- For Seasoning:
- Oil - 1 tbsp
- Mustard seeds - ½ tsp
- Cumin seeds - ½ tsp
- White sesame seeds - ½ tbsp
- Fresh grated coconut - 3 tbsp
- Coriander leaves- 1 tbsp
- Asafetida - 2 pinch
Instructions:
Grate zucchini using a grater or use a food processor and measure 1 cup.
In a mixing bowl take whole wheat flour, chickpeas flour, soya flour and mix together with your finger tips.
Add red chili powder, turmeric powder, salt, sugar, ginger garlic paste, garam masala powder and baking soda.
Squeeze lemon juice.
Add grated zucchini, curd and oil.
Mix with your finger tips till it comes together into soft and pliant dough.
Do not add water to make the dough as the zucchini will leave out water.
Grease your plans with oil.
Divide the dough into 6-8 parts.
Roll each part into a long cylindrical shape.
Steam in a steamer basket for 10-12 mins over medium low flame until a skewer inserted comes out clean.
Let them cool down completely.
Cut each cylinder into ¼ inch bite sized roundels and keep aside.
Heat a pan with oil.
Add mustard seeds and let it splutter.
Add cumin seeds, asafetida, white sesame seeds and roast for 4-5 seconds.
Add the cut roundels and mix well.
Add grated coconut and toss well to coat each roundel. Take off from the stove.
Garnish with coriander leaves.
Zucchini muthia is ready to be served hot.
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