Zucchini Muthia / Steamed Zucchini Dumplings

Zucchini Muthia / Steamed Zucchini Dumplings is a healthy staple Gujarati dish made with cooking zucchini with handva flour or kanki korma flour (flour made by grinding rice and lentils together). The flour is mixed with zucchini , spices, oil and yogurt and shaped into logs and steamed. The steamed logs is then cooled and cut into slices and is tempered with oil, mustard seeds, sesame seeds and curry leaves . 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. It is a complete one meal dish. Skip asafoetida to make gluten free.

Course Appetizer, Breakfast, brunch, dinner, hightea, one meal dish, Snack, Starters

Cuisine Gujarati, Indian

Keyword afterschoolsnack, appetizer, breakfast, brunch, dinner, healthy, hightea, kids, lunchbox, muthia, nonfried, onemealdish, picnic, potluck, snack, steamed

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings people

Calories 444kcal

Ingredients

3 Zucchini grated with skin
2 cup Handva flour kanki korma flour (it is a flour made by grinding rice and lentils together in proportions)
2 tbsp oil
1/2 tsp turmeric haldi
1/4 tsp asafoetida hing
1/2 tsp dry ginger powder or 1 tsp ginger paste
1 tsp red chili powder
1 tbsp sugar I have used raw sugar
1 tbsp yogurt curd/dahi ( 1/2 tbsp more if needed. I have used homemade curd /yogurt)
salt as per taste
1 tsp oil for greasing the plate and to sprinkle over the muthia log while cooking

For tempering

1 tbsp oil
1 tsp mustard seeds rai
1 tsp sesame seeds til
1/4 tsp asafoetida hing
curry leaves
water sprinkle over muthia if needed

Instructions

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 chili powder, turmeric powder, ginger powder (or fresh ginger paste), sugar, asafoetida, salt and oil. You can add green chili paste in place of red chili powder.
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).
Mix well with light hands. The flour will be nicely absorbed. Add a tbsp of yogurt or more if needed.
Mix well.
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.
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.
Remove the cooked muthia in a plate and let them cool completely.
Cut 5mm thick slices.
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.
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.

Nutrition