Monday, July 22, 2013

Zucchini na Muthiya | Zucchini Dumplings | Farm Fresh Produce

Muthiya or steamed dumplings are a quick, easy, and healthy snack and I love to make them for tea or sometimes even for early dinner. Muthiya  is a classic Gujarati snack dish and it is made with a combination of flours and some vegetable - often though not always lauki | dudhi (bottle gourd). Methi, dill, carrot are some of the vegetables that are added to muthiya dough, though you can use any vegetable you fancy. We don't get good quality lauki around here except in late summer when I stop by at the farm to pick it up. So I generally make muthiya with zucchini.

Zucchini is perfect for muthiya as it is a lot like lauki and makes for very soft and delicious dumplings. This was the third recipe that I made with the Farm Fresh Zucchini that we picked last weekend. The crisp and zucchini stayed fresh a whole week in the refrigerator and we loved the yummy dumplings with tempering and Gajar Marcha no Sambharo.

1 cup jowar (sorghum flour)
1/4 cup sooji (semolina)
1/4 cup atta (whole wheat flour)
1/4 cup besan (chickpea flour)
1/4 cup cornmeal
Salt to taste
2 cups zucchini, grated
1 tsp garlic, minced
1/4 tsp haldi (turmeric)
1/4 tsp lal mirch (red chili powder)
1/4 tsp baking soda
2 tsp oil
1/4 cup plain yogurt
1 tsp sugar

To temper:
1 tbsp oil
1/2 tsp rai (mustard seeds)
1/2 tsp zeera (cumin seeds)
1/4 tsp haldi (turmeric powder)
1/4 tsp lal mirch (red chili powder)
1 tbsp sesame seeds
1/2 cup peanuts
1/4 tsp hing (asafoetida)

  1. Sift all the flours, salt, baking soda, and spice in a large mixing bowl.
  2. Now add the minced garlic, yogurt, oil, and zucchini. Mix well to form a soft dough.
  3. Take a fistful of this dough and form into a small log - place on an oiled steamer plate.
  4. Repeat for all the batter.
  5. Steam for 18-20 minutes or until a toothpick inserted comes out clean.
  6. Remove the steamer plate from the steamer, allow the muthiya to cool for about 7 minutes.
  7. Prepare the tempering by heating the oil. Add the mustard seeds, and when they begin to pop, add the cumin seeds. Now add the hing, the turmeric, red chili powder, the peanuts and the sesame seeds. 
  8. Lower heat, stir and allow the peanuts to toast for about 3-4 minutes.
  9. Slice each muthiya into bite sized pieces. Pour the tempering over them.
  10. Enjoy warm with fresh Gajar Marcha no Sambharo.
Good to Know
  • Do not add any water to form the dough for this recipe.  
  • The muthiya can be stored in the refrigerator for up to 2 days. Cool completely and save in an airtight box. When ready to use, slice, sprinkle with a few drops water, then warm up to 30 seconds in a microwave. Temper and enjoy.
  • Steam burns are awful, so do take care when using the steamer.
Vegan Substitute: Use equal amount of Plain soy yogurt in place of regular yogurt.

Like this recipe. Tried it. Leave me a comment:) 

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