Spinach Zucchini Muthia
Spinach Zucchini Muthia

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, spinach zucchini muthia. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Spinach Zucchini Muthia is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Spinach Zucchini Muthia is something that I’ve loved my entire life. They’re nice and they look wonderful.

Zucchini Muthia / Steamed Zucchini Dumplings is a healthy staple Gujarati dish made with cooking zucchini with handva flour or kanki korma flour (flour made by grinding rice and lentils together). The flour is mixed with zucchini, spices, oil and yogurt and shaped into logs and steamed. Grate onion and zucchini and keep it aside.

To begin with this recipe, we have to first prepare a few ingredients. You can cook spinach zucchini muthia using 29 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Spinach Zucchini Muthia:
  1. Get 1 cups Zucchini Grated
  2. Make ready 1 1/2 Cup Spinach leaves, washed and chopped
  3. Make ready 3/4 cup Whole wheat flour (Chapati atta)
  4. Take 1/2 cup Besan (gram flour) bengal flour
  5. Get 1/2 cup Sorghum flour (Jowar atta)
  6. Prepare 1/2 tsp Red chilli powder
  7. Take 1/2 tsp Turmeric powder
  8. Make ready 1/4 teaspoon Hing (Asafoetida)
  9. Get 1 tsp Garam masala
  10. Take 1 tsp Coriander powder
  11. Make ready 1/4 tsp Baking soda
  12. Take 3 tsp Oil
  13. Prepare 1/2 tsp Cumin seeds
  14. Make ready 1/4 cup Yogurt, plain
  15. Take 1/2 tsp Fennel seeds
  16. Get 2 tsp Salt
  17. Take 1 tsp Sugar
  18. Take 1 tsp Ginger paste or freshly grated or crushed
  19. Take 1 tbsp Garlic paste or freshly crushed
  20. Take 1 tsp Green chilies chopped finely
  21. Prepare 3 tbsp Cilantro or coriander leaves chopped finely
  22. Take 1 tsp Lemon juice
  23. Get 2 tbsp Sesame seeds
  24. Get For Tempering
  25. Make ready 2 tbsp oil
  26. Take 2 tsp white sesame seeds
  27. Make ready 1 tsp mustard seeds
  28. Take few slits of green chillis
  29. Make ready pinch Hing (asafoetida)

Muthias are a healthy, nutritious and wholesome gujarathi tea time snack. These zucchini muthia are spiced, steamed dumplings which are then sautéed with fresh coconut. Add the cut muthia pieces to the tempering and mixing gently to coat the tempering evenly on the muthia. Cook until the muthia turn golden on the sides.

Steps to make Spinach Zucchini Muthia:
  1. Take a big bowl, mix all the flours and spices. Mix everything while gradually adding the yogurt.
  2. Add in the Zucchini and the spinach. Mix till they all combined together. Zucchini will release water so dont over mix. if required then add water little by little.
  3. Heat a steamer on the gas with enough water to last 40 mins.
  4. Make thick sausage like shapes or cylindrical roll about 5-6 inch long and place them on an oiled steaming plate. Let it steam for 40 mins on medium flame.
  5. Once done, let it cool completely. At this stage, these can be freezed for 2-3 months and thawed and given tempering when required.
  6. To give tempering, heat oil in a pan/ wok, and all ingredients under tempering. Cut the Muthiya in 1/2 inch thikness and add to the tempering.
  7. Sprinkle some fresh coriander over and serve with hot cup of tea.

Garnish with grated coconut and cilantro. Palak muthia can be served for breakfast with tomato ketchup or chutney of your choice. Let's talk about the ingredients for Palak Muthia. Spinach (palak): Palak muthia is a great way to add spinach to the diet. Muthia is a steamed dumpling seasoned with white sesame.

So that is going to wrap this up for this exceptional food spinach zucchini muthia recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!