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Before you jump to Zucchini Muthia / Steamed Zucchini Dumplings recipe, you may want to read this short interesting healthy tips about Apples Can Have Enormous Advantages To Improve Your Health.
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We hope you got insight from reading it, now let’s go back to zucchini muthia / steamed zucchini dumplings recipe. To cook zucchini muthia / steamed zucchini dumplings you need 18 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Zucchini Muthia / Steamed Zucchini Dumplings:
- Take 3 Zucchini grated with skin
- Prepare 2 cups Handva flour kanki korma flour (it is a flour made by grinding rice and lentils together in proportions)
- You need 2 tbsp oil
- You need 1/2 tsp turmeric haldi
- Take 1/4 tsp asafoetida /hing
- Take 1/2 tsp dry ginger powder or 1 tsp ginger paste
- Provide 1 tsp red chilli powder
- Use 1 tbsp sugar I have used raw sugar
- Take 1 tbsp yoghurt curd/dahi (1/2 tbsp more if needed. I have used homemade curd /yogurt)
- Provide As per taste salt
- Get 1 tsp oil for greasing the plate and to sprinkle over the muthia log while cooking
- Take For For tempering
- Take 1 tbsp oil
- Take 1 tsp mustard seeds rai
- Use 1 tsp sesame seeds til
- Provide 1/4 tsp asafoetida/ hing
- Take Few curry leaves
- You need As required water to sprinkle over muthia if needed
Instructions to make Zucchini Muthia / Steamed Zucchini Dumplings:
- 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.
- 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 yoghurt 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 5 mm 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.
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