logo
Food Advertising by

Zucchini na Muthia | Gujarati Muthia (Muthiya) Recipe

by Sonia on December 5, 2009

Post image for Zucchini na Muthia | Gujarati Muthia (Muthiya) Recipe

This Zucchini Muthia is tried and tasted in our kitchen. If you know about Muthia, generally made from bottle gourd or sometimes using fresh Fenugreek leaves. I think ‘Muthia’ word derived from Muthhi. The Muthhi means a ‘fist’ in Gujarati — we prepare this dish using our muthhi/feast that why we calls it Muthia, perhaps. It’s very popular and staple snack in Gujarati homes. But, this time I tried it with Zucchini. Yes, the taste was awesome and very delicious just like as regular one. I learned this recipe from my Mom, she gave me her original and perfect recipe for doodhi muthia. First time I tried it with Doodhi/Bottle gourd, came out so good.

Last week, I craved for Muthia again and didn’t have bottle gourd around in my kitchen. The market is far from my place where I usually buy my Indian vegetables. Now what to do? I wanted to make it any way. I looked around for any good substitute of doodhi. Yes, I found Zucchini. :) Though, I was not sure about the result but tried it hesitantly. OMG! The taste was just awesome and I didn’t find any difference from doodhi muthia. Very good companion of tea/coffee or you can serve as it is warm or cold. I hope my pics will help you out.

Zucchini na Muthia
 
Recipe source: Mom
Author:
Serves: 2-3
Ingredients
  • For Muthia preparation:
  • 2 Cups grated Zucchini or Bottle guard (doodhi)
  • 1 Cup Bhakri flour (available in any Indian store) or whole wheat flour/atta
  • ½ Cup coarse Semolina/Sooji
  • ¼ Cup Chick Pea flour
  • ⅛ tsp Baking soda
  • Paste of 2-3 Green chilies + 2-3 Garlic cloves
  • 2 tsp Jaggery or Brown Sugar
  • 2 Tbsp Yogurt (or soy yogurt )
  • 2 Tbsp Oil
  • 1 cup left over cooked rice or Khichadi (optional but recommended. it will add more softness to muthia)
  • 1 tsp Red chili pwd
  • ½ tsp Turmeric pwd
  • ½ tsp Garam Masala pwd
  • Salt to taste
  • For seasoning/ Tadka:
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 Tbsp white Sesame seeds
  • few Curry leaves
  • a pinch of Hing
  • ½ tsp Red chili pwd
  • A little pinch of Turmeric pwd
  • a half tsp of Sugar(optional)
  • Coriander leaves - for garnish
Instuctions
  1. Mix bhakri flour, semolina, chick pea flour and baking soda in large deep bowl. Add grated doodhi or zucchini, green chili-garlic paste, oil, yogurt, jaggery and all spices. Mix it well. Do not add any water please. The doodhi/ zucchini will ooze out the water itself.
  2. Now, keep a bowl of water aside. Dampen your hands and roll out the dough into cylindrical shape about 5" x 1". You will have at least 6-7 rolls. Place rolls in greased plate in which you are going to steam. I used my 5 liters pressure cooker (without weight). Any deep vessel should work fine. Steam them for 15 mins or inserted a toothpick comes out clean.
  3. Let them cooled down completely. Cut them in bite size and keep aside. I usually prepare it in afternoon for dinner. You would need a very little oil for tadka if you let your muthia cooled down completely. -- This is my Mom's wonderful tips and I follow the same. If you have a free time on hand, prepare this muthia ahead.
  4. Heat oil in pan. Add mustard seeds, let it splutter and add cumin seeds, sesame seeds, curry leaves and hing. Add the sliced muthia. Add all the spices and sugar (optional). Mix it well. Garnish with coriander leaves.
  5. Enjoy with hot cuppa. :)
Notes
Bhakhri flour is nothing but the coarse variety of whole wheat flour. It is high in protein and has more nutritious than fine flour. Being made from cereals, it is high in protein and fiber but at the same time very easy to digest.

  • Cham

    I ve seen the flour in grocery store but never knew the purpose. Almost low fat snack, never tasted. Looks gorgeous ur pic!

    • Yes Cham, it’s low fat snack. You should try and taste it sometime. Bhakari flour is nothing but somewhat coarse wheat flour, we usually use for Bhakari (just similar to Akki roti) and in many recipes. You can make bhakari from regular atta though. :)

  • SJ

    Oh Man ! i just saw bottlegourd muthias in Arch’s blog! Ya I agree with you zucchini, I added that in place of bottlegourd in Handvo and it came out great. I tried out your kofta with zucchini that also came out super. Zucchini rulez!:D

    • Yes, I saw muthia at Arch’s place too. You tried zucchini in Handavo…sound interesting! Thanks for trying my version of kofta. :)

  • PJ

    Hi Sonia, I can’t thank you enough for posting this recipe! Many years ago I used to have this as a snack whenever I used to go to one of my mom’s friend’s place.. it used to feel such a treat with the masala Chai aunt used to serve it with! Just recently I was thinking about this snack when I was posting saanja.. but unfortunately I had forgotten the name Muthia and so had no way of looking up the recipe! So glad you posted this :)

    Substituting zucchini for dudhi is such a wonderful idea and beautiful pictures, as usual :)

    • Oh PJ, I am so glad you finally found your missing recipe here. :) Muthia rocks with Chai…no? Thanks for your sweet words. Hope you would try it someday. :)

  • Oh wow ! What a coincidence :) I love these muthias, they are so healthy and tasty…Is bhakri flour the same as bajra flour ?

    • Yes, it is. :) Arch, bhakari flour is different from Bajra flour. Bhakari flour is little coarse kind of wheat flour actually. And the Bajra/Millet flour is very different dear. You can find these two at your local chakki/atta walah in Ahmedabad.

  • The terminology sounds very familiar with a Gujarati friend around but have never tried to make it..Oh!I know it tastes just delicious

    • Yes, it’s truly delicious Shri. :)

  • never tried muthiya.looks very good. nice click.

    • Thanks Mahimaa. :)

  • Looks like lot of work, but worth trying…

    Like the final pictur so much, very tempting:)

    • Hey Malar, it’s not complex as it seems. It’s very easy and can be prepared in less than hour or so. Thanks for your words though. :)

  • Nitu

    Hi Sonia,

    Woooooooooooooow…it was Great..We tried it and it test yummyyy.. Thanks a lot.. Now we can use Zuchhini as substitue of Dhoodhi (lauki).. Me and My hubby both are ur site’s fan now.. As alwalys your site contain good recipie, photograph and Yummy test.. Hope you will add more and more receipie and we enjoy them..

    Thanks..
    Nitu

    • Welcome dear! Thank you for trying out. Many thanks for your sweet word sweetie! :)

  • Aparna

    Hi, I have never made these, but they look so tempting in the picture and easy to make, will follow your method and try them out soon.

    • Yes Aparna, it’s easy to make really. Do try and let me know. Thanks. :)

  • I have never made muthiyas myself :-) .. These are such great pick me ups!

    • Soma, thank you! :)

  • I just love these! Zucchini is such a great substitute for dudhi…its a wonderful thing! Have a good weekend!

    trupti

    • Yes Trupti. I found that the zucchini is best substitute and will try to use in other dishes too. :)

  • sharanya

    Dear Sonia….I few in love with your site during my first visit itself. One request, please please, can you post recipes regularly i mean at least 2 recipes a week. I have tried almost all and now i am making carrot cake. No more recipes to try. Hope you take it in the right way.

    Regards

    • Dear Sharanya, nice name you have! :) Thank you for your sweet words. I’ll try my best to post more and more recipes which already are in my draft. I am glad you liked my dishes. Thanks again! :)

  • Loved the picture, looks so crisp and clear. I have this muthiya in my list forever. Will keep this in mind sonia.

    • Thank you RC! If you love any spicy snack with Chai-Coffee…this is one of the best. I am sure you would like it. :)

  • I make dudhi koftas in a similar manner. These look very tasty! I am craving for some right now:)

  • Wow, zucchini muthiyas look so yummy. Perfect tea-time snack.

  • We make it with dudhi and methi but never tried zuchhini yet..lovely idea!

  • I love Muthia! The Gujarati muthias are different from Marwadi ones in that there is no yogurt nor jaggery. They look delicious. Now I know what I am going to make for lunch today.

  • Pingback: Gajar na Muthia aka Carroty Muthia()

  • nikita

    hi,
    this recpie sounds good!! being away from home whilst making this would be a treat!! i would suggest it could be made for dinner as well, with ‘kadhi’…or yogurt….tastes amazing!! thanks for the post though..grt help:)

Previous post:

Next post: