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zucchini spinach muthia in a serving plate

Zucchini Spinach Muthia (Steamed Muthiya)

By Jigna
This Zucchini Spinach Muthia recipe is packed with flavors and deliciousness. These Muthias are loaded with zucchini, spinach, Indian spices, and herbs, and I have steamed them to make them healthier!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Cuisine Gujarati, Indian
Course Breakfast, Snack
Diet No Onion No Garlic, Vegetarian
Servings 8

Ingredients
  

For The Muthia

  • 1½ cups whole wheat flour
  • 1½ cups Handva flour
  • 2 tablespoon oil
  • 2 medium zucchini shredded
  • 2 cups finely chopped spinach
  • ½ cup finely chopped fresh methi leaves (or 1tbsp Kasoori methi)
  • ¼ cup finely chopped coriander leaves
  • 1 tablespoon green chili paste (or add to taste)
  • 1 tablespoon ginger paste (or add to taste)
  • ½ teaspoon turmeric powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • Salt to taste
  • 1 teaspoon carom seeds
  • 2 tablespoon white sesame seeds
  • 2 tablespoon Jaggery powder or to taste
  • ¼ to ⅓ cup yogurt (or as required)
  • 1½ teaspoon fruit salt (ENO)

For The Tempering

  • 2 tablespoon oil
  • 1 tablespoon mustard seeds
  • 1 tablespoon sesame seeds
  • 8-10 curry leaves
  • ¼ teaspoon asafoetida (Hing)

Instructions
 

Making The Muthia Dough

  • Add whole wheat flour, handva flour, and oil in a large mixing bowl. Mix well with your hands until you get a crumb-like texture.
  • Then, add shredded zucchini, chopped spinach, methi, and coriander leaves. Mix until everything is well combined.
  • Add green chili paste, ginger, turmeric powder, coriander powder, cumin powder, salt, carom seeds, sesame seeds, and jaggery powder. Mix well.
  • Sprinkle fruit salt over the mixture and add yogurt, one tablespoon at a time. Mix until you get a soft dough. The amount of yogurt will depend on the moisture of the zucchini, so add the yogurt gradually and accordingly.

Steaming The Muthia

  • Add enough water, or about 2 cups of water, to a steamer or a large pot with a lid for steaming. Heat the water and bring it to a boil.
  • Grease the steamer plate with the holes with oil and set it aside.
  • Apply oil on your palms, divide the dough into equal portions, and shape each portion into a log of approximately 5-6 inches long and 1 inch in diameter.
  • Arrange the logs on a greased plate by keeping enough space between them, as they will increase in size upon steaming. All the logs may not fit on the plate, so you may need to steam them in batches.
  • Place the plate in the steamer and cover the pot with the lid. Steam the Muthia on medium heat for 15-20 minutes. Check if the Muthiya is steamed by inserting the tip of a knife or toothpick in the Muthiya; it should come out clean.
  • Remove from the steamer and allow the Muthia to cool down completely. Then, cut them into slices with about half an inch thickness.

Tempering The Muthia

  • Heat oil in a pan of Kadai and add mustard seeds, sesame seeds, curry leaves, and asafoetida. Stir well and allow mustard seeds to crackle.
  • Add Muthia slices, mix gently, and saute until they are slightly crispy on the edges. Turn off the heat and serve hot.

Serving Suggestions

  • Serve Zucchini Spinach Muthia with your favorite chutney.
  • It can also be served with tomato ketchup.
  • These Steamed Muthia are perfect with tea, coffee, or milk.
  • They taste well with plain yogurt or even with chhas

Notes

  1. Make It Vegan: Do not add yogurt to make vegan zucchini Muthia. Instead of yogurt, gradually add 3-4 tablespoon water until a soft dough is formed. Also, add lemon juice to taste for some tanginess.
  2. Zucchini: You can add shredded bottle gourd instead of zucchini. If zucchini releases too much water, you may need to add yogurt just as much to form the dough. So add yogurt gradually and not all together.
  3. Shaping Muthiya: The dough will be very soft, so grease your palm with oil before shaping the dough into Muthiya.
  4. Tempering: Tempering is essential to complete the dish, so do not skip this step. However, you can temper the Muthiya as you want and skip or add your choice of ingredients.
  5. Tempering In Batches: For the crispy Muthia, temper the Muthia in batches. Add a few Muthia in the hot tempering and place them in a pan in a single layer. Temper them on low-medium heat until both sides are golden brown and crispy.
  6. Scaling: This recipe yields a large batch of Muthia, about 6-8 servings. So, scale down the recipe and make a small batch.

Nutrition (Approximate Values)

Calories : 281kcalCarbohydrates : 40gProtein : 9gFat : 11gSaturated Fat : 1gPolyunsaturated Fat : 3gMonounsaturated Fat : 6gTrans Fat : 0.03gCholesterol : 1mgSodium : 16mgPotassium : 383mgFiber : 7gSugar : 5gVitamin A : 888IUVitamin C : 31mgCalcium : 141mgIron : 3mg
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