Zucchini Methi Muthia
Zucchini Methi Muthia, steamed spicy/savory snack made with whole wheat flour, sorghum flour and chickpea flour melody along with zucchini, fenugreek/methi leaves and spices.
Muthia is very common and frequently made snack in Gujarati homes. They are packed with multigrain flours and some sort of vegetable like Indian squash (duhi/lauki), onions, fenugreek leaves etc. Zucchini seems to be from the same family as Indian squash. Therefore I like to use it along with fenugreek leaves to make muthias. Zucchini adds natural softness to this dish and fenugreek leaves adds amazing flavors! All these ingredients along with spices, oil and yogurt makes a soft dough and then steamed into healthy snack. Moreover, to add some appetizing aroma and crunch, mustard seeds and sesame seed tempering is pored over these steamed snack!
These muthia freeze very well. I like to steam a big batch and freeze them without the tempering. Every time I want quick snack or light lunch, I take some out from the freezer. Then defrost them and add fresh tempering to bring back that freshness!
Serve these hot, warm or at room temperature along with some hot masala chai for perfect tea time with your friends and family!
Happy and Healthy Eating!
Indian Style Steamer
Zucchini Methi Muthia
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!
