Zucchini na Muthia

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 muthi/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 end 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 Muthia Recipe [serves 2-3 people]
Recipe source: Mom

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
• 1/2 Cup coarse Semolina/Sooji
• 1/4 Cup Chick Pea flour
• 1/8 tsp Baking soda
• Paste of 2-3 Green chilies + 2-3 Garlic cloves
• 2 tsp Jaggery or Brown Sugar
• 2 tbsp Yogurt
• 2 tbsp Oil
• 1 cup left over cooked rice or Khichadi
• 1 tsp Red chili pwd
• 1/2 tsp Turmeric pwd
• 1/2 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 | 1/2 tsp Red chili pwd | A little pinch of Turmeric pwd | a half tsp of Sugar (optional)

Coriander leaves – for garnish

Note: Bhakri 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. (Source)

How to:

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.

Enjoy with hot cuppa of tea/coffee. :)

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