Saturday, August 20, 2016


Muthiya is an Indian appetizer which may also serve as a snack. The name is derived from the way it is made - the "gripping" action of a hand. They may be cooked and eaten either fried or steamed for the health conscience. Muthiya may be made with a variety of flavors by adding different ingredients. For example, green squash (doodhi) muthiya, rice muthiya, fenugreek (methi) muthiya, cabbage muthiya, spinach muthiya and so on. I made this specific recipe of muthiya with leftover rice and dal. It is a nice way to use leftover food and make another dish for an evening snack or dinner. So here I am sharing this recipe and I hope you will enjoy too!!

Prep time: 10 minutes
Cooking time: 30 minutes
Servings: 4


For muthiya dough:
  • 1 cup cooked rice
  • 1 cup cooked dal (any type of dal)
  • 2 to 3 green chilis, finely chooped
  • 1 teaspoon minced ginger
  • 1/2 teaspoon turmeric powder 
  • 1 teaspoon red chili powder 
  • 1/2 teaspoon dhana-jeera powder
  • 1/2 cup whole wheat flour
  • 1/4 cup chickpea flour
  • 1/4 cup soji/semolina
  • 1-1/2 tablespoon lemon juice
  • 3 tablespoon oil
  • Salt to taste
For tempering/vaghar:
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon dhana-jeera powder
  • 5 tablespoons of oil
  • Pinch of hing/asafoetida
  • Salt to taste
  • 2 tablespoon chopped fresh green coriander leaves for garnish
  1. First, remove the extra water from surface of the dal (if leftover). Also, remove any curry leaves, kokum and green chili - large pieces that may affect the consistency of the dal.
  2. Mix all of the ingredients mentioned under the muthiya dough section in a bowl. Knead to a soft consistency. Add extra water, if needed.
  3. Divide the dough into 8 portions. With oiled hands, shape each portion into long cylindrical rolls.
  4. Place them on a well-oiled sieve plate in a steam cooker. Steam for 20 to 25 minutes until they are cooked and then let them cool.
  5. Slice them into equal 1/4" thick pieces and keep aside.
  6. On low flame, heat oil in a pan or kadai. Add mustard seeds and cumin seeds. As they crackle, add hing, sesame seeds and turmeric powder. Then, add the sliced muthiya pieces, red chili powder, dhana-jeera powder and salt.
  7. Gently toss and finally, garnish them with fresh chopped green coriander leaves.
  8. Serve hot with green coriander chutney, lemon wedges or pickles.

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