Zucchini Methi Muthia
Steamed spicy/savory cakes made with whole wheat flour, sorghum flour and chickpea flour melody along with zucchini, fenugreek leaves and spices
Servings: 4
Ingredients
Steamed Muthia
- 1 cup Coarse Whole Wheat Flour whole wheat laddu atta can be sub with ⅔ cup fine wheal flour + ⅓ cup sooji
- ½ cup Sorghum Flour/Jowar Flour
- ½ cup Chickpea Flour
- ⅓ cup Peanut Oil any oil should work
- ¼ cup Plain Whole Milk Yogurt plain full fat yogurt
- 2 tsp Salt
- ½ tsp Red Chili Powder 1 tsp for more spicy
- ½ tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tsp Cumin Coriander Powder Dhana Jiru
- 2 tbsp Toasted White Sesame Seeds
- 1 tbsp Minced Garlic
- 1 tsp Grated Ginger
- 1 tsp Chopped Spicy Green Chilis
- 1½ tsp Sugar
- ½ tsp Baking Soda
- ¼ tsp Asafetida
- 1 cup Shredded Zucchini
- 1 cup Cleaned Chopped Fresh Fenugreek Leaves
Tempering Ingredients
- 3 tbsp Peanut Oil
- 1 tsp Mustard Seeds
- 1 tbsp Toasted While Sesame Seeds
- 1 pinch Asafetida
Instructions
- In a big wide bowl mix all flours, all spices, sesame seeds and baking soda, listed under "steamed muthia ingredients". Mix it well.
- Add ¼ cup oil and ¼ cup yogurt to flour mixture. Mix it well.
- Add shredded zucchini and clean chopped fresh fenugreek leaves to the flour mix. Mix it very well.
- Add little water at a time to make muthia dough. The dough consistency should be a little firmer than pizza dough consistency. Zucchini might loose some water which could cause the dough to get softer.
- Cover the dough for 10 minutes. While the dough is sitting, start boiling water for your muthia steamer.
- Place steamer thali (plate that sits inside the steamer) inside hot steamer so that the thali gets hot as well.
- After 10-15 minutes, check on the dough consistency. It should be like pizza dough soft consistency. If it is firmer, use little water at a time to get it right.
- Form sausage like shapes from the dough using little oil and place them in the hot thali inside the steamer.
- Cover the steamer tight and steam it for 40 minutes on medium to high heat. Make sure the steamer has enough water to last over 40 minutes.
- Once the muthias are steamed. Take the steamer off the heat and let it sit for at-least 15-20 minutes while is it still covered.
- Once muthias are cooled down, cut them in small pieces and prepare for tempering.
- In a wide pan heat 3 tbsp of oil. Once hot, add mustard seeds and sesame seeds.
- Once they pop, add pinch of asafetida.
- Immediately add cut muthias and mix it well very carefully, making sure that the muthias do not break.
- Serve them hot, warm or at room temperature with some hot masala chai!
