INGREDIENTS:
For Zucchini Muthiya Dough
- Jowar Flour
- Suji/Semolina
- Zucchini Shredded
- Spinach Chopped
- Carrot Shredded
- Crumbled Paneer/Tofu
- Coriander Chopped
- Kasuri Methi
- Yogurt
- Green Chilli and Ginger Paste
- Garlic
- Kashmiri Red Chilli Powder
- Turmeric Powder
- Cumin Coriander Powder/Dhanajeeru
- Salt to Taste
- Carom Seeds
- White Sesame Seeds
- Lime Juice
- Pinch of Baking Soda
- Oil
For Tempering logs of Muthiya
- Oil
- Mustard Seeds
- Pinch of Hing
- Fenugreek Seeds
- Curry leaves
- White Sesame Seeds
- Cloves Garlic Roughly Chopped/ Minced
- Coriander for garnishing
METHOD:
Make the Zucchini Muthiya Dough
Add Jowar Flour and Suji Flour to a large bowl.
Next, goes in the shredded zucchini, chopped spinach and carrot and coriander along with Kasuri Methi and pcrumbled paneer/ tofu.
Now we add the wet ingredients and spices. Add yogurt and all the spices listed above on the ingredient list with a pinch of baking soda. Mix everything well to make a soft dough.
For Steaming and Tempering The Muthiya
Add water to the steamer pot on high heat, and grease it with oil, and set it aside.
Take a chunk of prepared dough and make them into logs.
Once they are ready place them in the steamer plate. Place the prepared steamer plate, in the steamer pot, cover it and let the muthiya steam for 20-25 mins.
When done, do a knife test. If the knife comes out clean, they are cooked. If not, steam them for another minute or two. Once cooled down, cut the muthiyas into smaller rounds.
For tempering, add oil to a heavy bottom pan. Add mustard seeds, asafetida and let it splutter.
Then, add fenugreek seeds, white sesame seeds, chopped/ minced garlic , curry leaves followed by muthiyas. Let them crisp up a little bit and ready.
