Delicious Zucchini Methi Muthias served on a plate, a healthy Indian snack option.

Zucchini Methi Muthias

by
Jump to Recipe·Print Recipe

Why Make This Recipe

Zucchini Methi Muthia is a delicious and healthy snack that can quickly become your favorite. Packed with nutrition from zucchini and fenugreek leaves, these steamed dumplings are not only tasty but also good for you. They are perfect for tea time or as a quick bite anytime during the day. Making them at home ensures you know exactly what goes in, making it a wholesome choice for you and your family!

How to Make Zucchini Methi Muthia

Ingredients

  • 1 cup Coarse Whole Wheat Flour (or ⅔ cup fine whole wheat flour + ⅓ cup semolina)
  • 0.5 cup Sorghum Flour (Jowar Flour) (gluten-free option)
  • 0.5 cup Chickpea Flour (essential for protein)
  • 0.25 cup Peanut Oil (can use any neutral oil)
  • 0.25 cup Plain Whole Milk Yogurt (full-fat preferred)
  • 1 tsp Salt (to enhance flavors)
  • 1 tsp Red Chili Powder (adjust to taste)
  • 0.5 tsp Turmeric Powder (for color and health benefits)
  • 1 tsp Garam Masala (for flavor complexity)
  • 1 tsp Cumin Coriander Powder (Dhana Jiru)
  • 1 tsp Minced Garlic
  • 1 tsp Grated Ginger
  • 1 number Chopped Spicy Green Chilis (to taste)
  • 1 tsp Sugar (to balance spices)
  • 0.5 tsp Baking Soda (for rising)
  • 0.25 tsp Asafetida (adds aromatic flavor)
  • 1 cup Shredded Zucchini (moisture and tenderness)
  • 1 cup Cleaned Chopped Fresh Fenugreek Leaves (nutrient-rich)
  • 2 tbsp Toasted White Sesame Seeds (for crunch)
  • 1 tsp Mustard Seeds (adds flavor)

Directions

  1. In a large bowl, mix the coarse whole wheat flour, sorghum flour, chickpea flour, salt, red chili powder, turmeric powder, garam masala, cumin coriander powder, minced garlic, grated ginger, green chilies, sugar, baking soda, and asafetida.
  2. Add shredded zucchini and chopped fenugreek leaves to the dry mixture and mix well.
  3. Gradually add peanut oil and yogurt to the mixture. Knead it into a soft dough, adding water if needed to achieve the right consistency.
  4. Divide the dough into small portions and roll them into cylindrical shapes.
  5. Prepare a steamer, place the muthia in the steamer basket, and cover it.
  6. Steam the muthia for about 15-20 minutes, until they are firm and cooked through.
  7. Once done, let them cool a bit, then cut them into slices.

How to Serve Zucchini Methi Muthia

Serve your Zucchini Methi Muthia warm, drizzled with a little oil or butter for extra flavor. They pair wonderfully with green chutney or yogurt dip. Enjoy them as a quick snack or as a side dish with meals!

How to Store Zucchini Methi Muthia

Store any leftover muthia in an airtight container in the refrigerator. They can stay fresh for up to 3 days. You can reheat them in a steamer or on a skillet to restore their softness before serving.

Tips to Make Zucchini Methi Muthia

  • Make sure to squeeze out excess moisture from the zucchini to prevent a soggy dough.
  • Adjust spices according to your taste; feel free to make it milder or spicier.
  • You can add grated carrots or spinach for added nutrition and flavor.

Variation

You can try replacing fenugreek leaves with other leafy greens like spinach or dill for a different flavor profile.

FAQs

1. Can I use all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour, but keep in mind that the nutritional value will change.

2. Are there any gluten-free options available?
Yes! Use sorghum flour and ensure all other ingredients are gluten-free for a safe option.

3. Can I freeze Zucchini Methi Muthia?
Yes, you can freeze them! Just wrap them tightly and store them in an airtight container. Thaw and steam or sauté before serving.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Zucchini Methi Muthia

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: jurgentukur
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

Delicious and healthy steamed dumplings made with zucchini and fenugreek leaves, perfect for a snack or tea time.

Ingredients

  • 1 cup Coarse Whole Wheat Flour (or ⅔ cup fine whole wheat flour + ⅓ cup semolina)
  • 0.5 cup Sorghum Flour (Jowar Flour)
  • 0.5 cup Chickpea Flour
  • 0.25 cup Peanut Oil
  • 0.25 cup Plain Whole Milk Yogurt
  • 1 tsp Salt
  • 1 tsp Red Chili Powder
  • 0.5 tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 1 tsp Cumin Coriander Powder
  • 1 tsp Minced Garlic
  • 1 tsp Grated Ginger
  • 1 Chopped Spicy Green Chili
  • 1 tsp Sugar
  • 0.5 tsp Baking Soda
  • 0.25 tsp Asafetida
  • 1 cup Shredded Zucchini
  • 1 cup Chopped Fresh Fenugreek Leaves
  • 2 tbsp Toasted White Sesame Seeds
  • 1 tsp Mustard Seeds

Instructions

  1. In a large bowl, mix the coarse whole wheat flour, sorghum flour, chickpea flour, salt, red chili powder, turmeric powder, garam masala, cumin coriander powder, minced garlic, grated ginger, green chilies, sugar, baking soda, and asafetida.
  2. Add shredded zucchini and chopped fenugreek leaves to the dry mixture and mix well.
  3. Gradually add peanut oil and yogurt to the mixture. Knead it into a soft dough, adding water if needed to achieve the right consistency.
  4. Divide the dough into small portions and roll them into cylindrical shapes.
  5. Prepare a steamer, place the muthia in the steamer basket, and cover it.
  6. Steam the muthia for about 15-20 minutes, until firm and cooked through.
  7. Once done, let them cool a bit, then cut them into slices.

Notes

Make sure to squeeze out excess moisture from the zucchini to prevent a soggy dough. Adjust spices according to your taste.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Steaming
  • Cuisine: Indian

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star