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7 Minutes to Cooking Best Zucchini Muthia / Steamed Zucchini Dumplings

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Zucchini Muthia / Steamed Zucchini Dumplings

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Here are the ingridients that are required to serve a heavenly Zucchini Muthia / Steamed Zucchini Dumplings:

  1. You need of Zucchini grated with skin.
  2. Provide of Handva flour kanki korma flour (it is a flour made by grinding rice and lentils together in proportions).
  3. Use of oil.
  4. Prepare of turmeric haldi.
  5. Provide of asafoetida /hing.
  6. Provide of dry ginger powder or 1 tsp ginger paste.
  7. You need of red chilli powder.
  8. Provide of sugar I have used raw sugar.
  9. Use of yoghurt curd/dahi (1/2 tbsp more if needed. I have used homemade curd /yogurt).
  10. Get of salt.
  11. Use of oil for greasing the plate and to sprinkle over the muthia log while cooking.
  12. Get of For tempering.
  13. Take of oil.
  14. Get of mustard seeds rai.
  15. You need of sesame seeds til.
  16. Prepare of asafoetida/ hing.
  17. Get of curry leaves.
  18. Use of water to sprinkle over muthia if needed.

Ready with the ingridients? Below are the sequences on serving Zucchini Muthia / Steamed Zucchini Dumplings:

  1. In a mixing bowl take grated zucchini. Keep the steamer with water to boil. (or use a big broad pot. Place a round ring like stand. Place the colander or perforated plate in it and cover with a lid). Add spices – red chilli powder, turmeric powder, ginger powder (or fresh ginger paste), sugar, asafoetida, salt and oil. You can add green chilli paste in place of red chilli powder..
  2. Mix well with hands till the zucchini is squeezed and spices nicely mixed. The aroma of the spices and zucchini will start releasing once the mixing is nicely done. Add the handva flour or kanki korma flour (it is a flour made with rice and lentils)..
  3. Mix well with light hands. The flour will be nicely absorbed. Add a tbsp of yoghurt or more if needed. Mix well..
  4. Roll the dough into logs and place in the greased colander or perforated plate in a steamer with boiling water. Sprinkle little oil on the top of the muthia. It gives nice glaze to the muthia once cooked..
  5. Cover with lid and cook on high heat for 15 minutes and then on low heat for 15 minutes or till done. Insert a toothpick to check if the muthia are cooked. If the toothpick comes out clean the muthia are done. Switch off the heat and let the muthia stand for 5 minutes in steamer. Remove the lid..
  6. Remove the cooked muthia in a plate and let them cool completely. Cut 5 mm thick slices..
  7. For tempering – Heat oil in a pan. Add mustard seeds and sesame seeds. Let they crackle. Add asafoetida and curry leaves and saute.Add the cut muthia and toss gently. While tossing the muthia, some crumbs will come. These crumbs are very tasty. Sprinkle a tbsp of water if needed to make muthia softer..
  8. The zucchini muthia are ready. Serve them hot with a cup of tea or mango chunda. They are a perfect snack to carry while travelling or for a potluck or picnic. Also can be enjoyed in the lunch boxes, breakfast, or light dinner..

You can substitute Zucchini with grated carrots, Chinese bottle guard, Spinach, Kale, Collard greens, Methi (fenugreek) leaves, grated cabbage or even just cilantro and spices. Muthias are steamed spiced dumplings, made with gram flour (besan), cabbage, and spices. You can substitute zucchini or bottled gourd (also known as doodhi, loki or ghia) for the cabbage. Because theses vegetables have more water content, after shredding lightly. " Its steamed whole-grain dumplings, once steamed, its sautéed with tempering (oil+mustard seeds+sesame seeds) often garnished with fresh cilantro and occasionally with freshly grated coconut. Zucchini is perfect for muthiya as it is a lot like lauki and makes for very soft and delicious dumplings.

Recipe : Zucchini Muthia / Steamed Zucchini Dumplings


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