Zucchini Muthia / Steamed Zucchini Dumplings

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Zucchini Muthia / Steamed Zucchini Dumplings. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Zucchini Muthia / Steamed Zucchini Dumplings is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It's easy, it is fast, it tastes delicious. Zucchini Muthia / Steamed Zucchini Dumplings is something that I have loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Zucchini Muthia / Steamed Zucchini Dumplings, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Zucchini Muthia / Steamed Zucchini Dumplings delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Zucchini Muthia / Steamed Zucchini Dumplings is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Zucchini Muthia / Steamed Zucchini Dumplings estimated approx 50 minutes.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Zucchini Muthia / Steamed Zucchini Dumplings using 18 ingredients and 8 steps. Here is how you can achieve that.

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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.

https://pepkitchen.com/recipe/zucchini-muthia-steamed-zucchini-dumplings/

Ingredients and spices that need to be Get to make Zucchini Muthia / Steamed Zucchini Dumplings:

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

Instructions to make to make 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.

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