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| Main ingredients | Leftover Cooked Rice, Gram Flour, Whole Wheat Flour |
| Cuisine | Gujarati |
| Course | Snacks and Starters |
| Prep time | 8-10 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 2 cups leftover cooked rice
- ½ cup gram flour (besan)
- 1 tablespoon ginger-green chilli paste
- 1½ teaspoons coriander Powder
- Salt to taste
- ½ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- ¼ teaspoon cumin powder
- 1 teaspoon sugar
- ¼ cup yogurt
- A pinch of baking soda
- 2 teaspoons oil
- 3 tablespoons whole wheat flour
Tempering
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ tablespoon white sesame seeds
- A pinch of asafoetida (hing)
- 10-15 curry leaves
- 2-3 green chillies, slit
- 2 tablespoons chopped fresh coriander leaves
Method
- Take rice in a bowl, add gram flour, ginger-green chilli paste, coriander powder, salt, turmeric powder, chilli powder, cumin powder, sugar and yogurt and mix well.
- Add baking soda and oil, mix well. Add whole wheat flour and knead into soft dough.
- To make muthia, grease your palms with oil, take a portion of the dough and shape into a cylinder.
- Heat sufficient water in a steamer.
- Place the muthia in the steamer basket and steam for 12-15 minutes. Switch the heat off and allow to cool completely.
- Cut muthiya into 1 inch roundels.
- Heat oil in a non-stick pan, add mustard seeds once they splutter, add cumin seeds, sesame seeds, asafoetida, curry leaves and green chillies and sauté for a few seconds. Add muthiya roundels and coriander leaves and toss well. Take the pan off the heat and transfer into a serving bowl.
- Serve hot.
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