Zucchini Muthia

How is everyone enjoying this beautiful weekend so far?

I am bringing you this very famous Gujarati snacks called Muthia. It is like Indian vegetarian sausage, first steamed and then stir fried. We eat with masala chai. Traditionally muthia are prepared using methi (fenugreek leaves), dudhi (bottle guard/long squash), muli (raddish), etc. I don’t find fresh bottle guard in Toronto so I adapted to what is available easily here, that is zucchini. It has a very similar texture as bottle guard and it’s available all around the year. I actually use zucchini in many dishes where traditionally dudhi is used. This particular dish is very healthy as it is steamed. You can skip stir frying part and just eat steamed muthia with peanut oil (that’s how we used to eat growing up). In India, we used to prepare at least once a week for the supper. We like to eat with masala chai or with fresh home-made yogurt. You can use wheat flour or oat flour if you are not eating wheat.

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Preparation Time: 15 minutes

Cooking Time: 45 minutes

Ingredients:
1 zucchini grated
1 tbsp oil
Big piece of jaggery
Small pinch of asafoetida
1 tsp each of red chili and turmeric powder
Salt to taste
1/2 cup gram/chickpeas/besan flour
1/2 cup wheat or oat flour
1/2 cup corn flour
1/4 tsp baking soda/soda bicarb
1 tbsp lemon juice

Tempering:
2 tbsp oil
1 tsp mustard seeds
1 tbsp sesame seeds
Small pinch of asafoetida

Procedure

1. In a bowl mix grated zucchini, t tbsp oil, crushed jaggery, asafoetida, red chili powder, turmeric powder and salt. Mix everything properly with hand. Keep this mixture on side for 10-15 minutes so zucchini will start sweating.

2. In the same bowl, add all the flours and mix well. Then add soda bicarb and lemon juice on top of soda. You will see baking soda bubbling. Make a soft dough. Add little water only if needed. I did not add any water.

3. Make 5-6 sausage like rolls and arrange in a stainless steel chalani (dish with holes) or steaming tray.

4. Heat 2 glass of water in a steamer or a big pot and steam muthia (covering the lid) on medium to high heat for 1st 20 minutes and then low to medium for another 20-25 minutes. When done, turn off the heat. You can check with tooth peak or knife if they are cooked properly. It will almost double in size. Keep it in side to cool down.

5. You can eat steamed muthia with peanut oil when hot. You can also keep it in fridge to use it later or stir fry to eat same day. You need to cut slightly thick slices when you want to stir fry.

6. To stir fry, heat a wide pan with 2 tbsp oil. When oil is hot, add mustard seeds and then sesame seeds. Once mustard seeds starts to pop, add asafoetida and slices of muthia. Do not over crowd the pan. You can do this in 2 batches if pan is not big enough. Saute on both sides on medium heat until slightly crispy outside. Stir this occasionally, don’t let it burn.

7. These muthia are very soft from inside and slightly crispy from outside. You can eat these for breakfast, snacks or light supper. It is very healthy as it is steamed. Serve it with masala chai or fresh home-made yogurt or masala chhas (spiced lassi). This stays good for 2-3 day. Keep it in fridge and warm it before eating.

This snack is vegan, nut free. You can skip wheat flour to make it gluten free. Please do leave a comment or let me know if you have any questions regarding this dish.

Thank you for visiting my blog. Until next time!

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