Prep time: 10 minutes
Cooking time: 30 minutes
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
- 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
- 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.
- Mix all of the ingredients mentioned under the muthiya dough section in a bowl. Knead to a soft consistency. Add extra water, if needed.
- Divide the dough into 8 portions. With oiled hands, shape each portion into long cylindrical rolls.
- 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.
- Slice them into equal 1/4" thick pieces and keep aside.
- 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.
- Gently toss and finally, garnish them with fresh chopped green coriander leaves.
- Serve hot with green coriander chutney, lemon wedges or pickles.