Zucchini Khichidi Mutia

Zucchini khichidi  mutia

3 cup cooked khichidi or Rice

I grated zucchini 

3 grated green chili or jalapeño 

Salt

1 tsp sugar

8- 10 tsp oil

1/2 tsp each  coriander, turmeric, methi masala powder.

2 1/2 cup wheat flour.

Mix all the above ingredients and Knead well without adding water.

Lightly apply oil on both palms of your hand and form the dough into elongated hot dog shapes. Makes about 20 pieces. Place them on a steamer and steam them for 30 minutes. Once cooked Let them cool down to room temperature. Slice each steamed dough further in to 1/2 inch thick pieces as shown. 

Seasoning:

5 tsp each Ghee and mustard oil 

1 tsp each mustard seeds, cumin seeds, sesame seeds, coriander seeds.

1 tsp each Hing, turmeric powder, coriander powder, red chili powder.

10 curry leaves, 1 red or green chopped chili pepper, juice of 1 lemon. 

Salt to taste.

Heat oil, add mustard seeds, cumin seeds and Hing. Stir for couple second. Add coriander seeds, chili and curry leaves. Then add sesame seeds. Add all the mutia (sliced cooked dough) to it. Add all the dry masala ingredients and stir gently for 5-7 minutes. Add lemon and stir again for a minute. Serve hot with cilantro. Goes well with onion and Kadhi. You can add 3 cup yogurt and cook another 5-7 minutes  to make gravy mutia instead of dry masala mutia. You can also add 2 cup water, 2tsp lemon juice and 1 tsp Methi masala instead of yogurt and cook another 20 minutes for curry style mutia. Basic recipe is the same  you can make variations as per your taste. 

Picture of dry mutia and curry style mutia shown.