Ingredients
(serves 12-15 people)
For Steaming
Zucchini (shredded) - 2 cup,
Green onion (finely chopped) - 1 1/4 cup,
Fresh fenugreek leaves (finely chopped) - 1 cup,
Ginger paste - 1 tbsp,
Green chilli paste - 1 tbsp,
Carrot (shredded) - 1,
Semolina (suji/ rava) - 1/4 cup,
Wheat flour - 1 1/4 cup,
Pearl millet flour (Bajri flour) - 1 cup,
Corn meal - 1/4 cup,
Gram flour - 1 cup,
Red chilli powder - 1 tsp,
Coriander & cumin powder - 2 tsp,
Turmeric - 1/2 tsp,
Asafoetida - 1/4 tsp,
Sugar - 3 tsp,
Cooking soda - 1/2 tsp,
Lemon juice - 1 tbsp,
ForTempering
Oil - 4-5 tbsp,
Red chilli - 2,
Dry fenugreek seeds - 1/2 tsp,
Sesame seeds - 2 tbsp,
Mustard seeds - 1/2 tsp,
Cumin seeds - 1 tsp,
Asafoetida - 1/4 tsp,
Green curry leaves (finely chopped) - 4-5 tsp.
Coriander (finely chopped) - 1/4 cup,
Fresh shredded coconut - 2 tbsp.
Method
Put steamer filled with water, a wire stand and a perforated greased plate in medium heat.
In a mixing bowl, add all the ingredients listed under for steaming section above. Mix well until it gets soft dough like consistency. Moisture from the veggies is enough to form dough. Add more flour, if dough becomes very soft.
Apply oil in your palm and make oblong shape rolls out of dough. Place them in greased plate in steamer as per below image.
Steam covered for 20 - 22 minutes on high to medium flame. Check muthiya by pricking a knife and if knife comes clear, its ready.
Take out from steamer and let them cool down for 5-8 minutes. Cut them into bite size pieces (about 3/4 inches).
In a pan, heat oil. Add red chillies, dry fenugreek seeds, mustard seeds followed by cumin seeds, asafoetida, curry leaves and sesame seeds.
As they splutter, add prepared muthiya and stir gently.
Lower the flame and add sugar and freshly shredded coconut. Toast muthiya till they gets light brown color and slightly crispy.
Turn of the flame and serve warm with tea or chutney.
Notes
Zucchini can be replaced by Bottle guard.
Add or omit any vegetables of your choice.
Adjust amount of spices as per taste.
Add garlic paste if you wish to.
(serves 12-15 people)
For Steaming
Zucchini (shredded) - 2 cup,
Green onion (finely chopped) - 1 1/4 cup,
Fresh fenugreek leaves (finely chopped) - 1 cup,
Ginger paste - 1 tbsp,
Green chilli paste - 1 tbsp,
Carrot (shredded) - 1,
Semolina (suji/ rava) - 1/4 cup,
Wheat flour - 1 1/4 cup,
Pearl millet flour (Bajri flour) - 1 cup,
Corn meal - 1/4 cup,
Gram flour - 1 cup,
Red chilli powder - 1 tsp,
Coriander & cumin powder - 2 tsp,
Turmeric - 1/2 tsp,
Asafoetida - 1/4 tsp,
Sugar - 3 tsp,
Cooking soda - 1/2 tsp,
Lemon juice - 1 tbsp,
ForTempering
Oil - 4-5 tbsp,
Red chilli - 2,
Dry fenugreek seeds - 1/2 tsp,
Sesame seeds - 2 tbsp,
Mustard seeds - 1/2 tsp,
Cumin seeds - 1 tsp,
Asafoetida - 1/4 tsp,
Green curry leaves (finely chopped) - 4-5 tsp.
Coriander (finely chopped) - 1/4 cup,
Fresh shredded coconut - 2 tbsp.
Method
Put steamer filled with water, a wire stand and a perforated greased plate in medium heat.
In a mixing bowl, add all the ingredients listed under for steaming section above. Mix well until it gets soft dough like consistency. Moisture from the veggies is enough to form dough. Add more flour, if dough becomes very soft.
Steam covered for 20 - 22 minutes on high to medium flame. Check muthiya by pricking a knife and if knife comes clear, its ready.
Take out from steamer and let them cool down for 5-8 minutes. Cut them into bite size pieces (about 3/4 inches).
In a pan, heat oil. Add red chillies, dry fenugreek seeds, mustard seeds followed by cumin seeds, asafoetida, curry leaves and sesame seeds.
As they splutter, add prepared muthiya and stir gently.
Lower the flame and add sugar and freshly shredded coconut. Toast muthiya till they gets light brown color and slightly crispy.
Turn of the flame and serve warm with tea or chutney.
Notes
Zucchini can be replaced by Bottle guard.
Add or omit any vegetables of your choice.
Adjust amount of spices as per taste.
Add garlic paste if you wish to.
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