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Sunday, 21 June 2009 08:38 |
Ever thought of a using leftover rice? Gujarati's and Tamilians have mastered this art. This dish is a common staple of the Gujarati's, made from steamed rice, that is combined with some vegetables and spices; seasoned with cumin seeds can make a satisfying snack box or a quick dinner. Savor it plain or with green chutney or mango chutney or the gourd keri. Addition of some grated vegetables like bottle gourd, carrots, cabbage etc, adds to the the taste and nutrition.
Cooking Time : 15 min
Preparation Time : 15 min
Ingredients for the muthias
- 2 cups cooked rice (left over rice can be used)
- 5 tablespoons gram flour/besan
- 1 teaspoon finely chopped green chillies
- 1 teaspoon finely grated ginger
- 1 teaspoon eno's fruit salt
- 1/4 teaspoon turmeric powder
- 2 tablespoons freshly chopped coriander
- 1/4 cup grated bottle gourd/dhoodi, or cabbage or carrots
- 1/4 teaspoon sugar
- 1 teaspoon oil
- Salt to taste
Ingredients for the seasoning
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5-6 curry leaves chopped
- 1 tablespoon oil
Method
Heat oil for the seasoning. Once the oil is hot; add the ingredients for the seasoning into the oil and allow the mustard and sesame seeds to crackle. Turn off heat.
Combine all the ingredients for the muthia's and the above seasoning , while making sure the rice get mashed and combined well along with other ingredients. The mixture will look like a firm ball of mass.
Divide into 15-20 equal portions. Place the portions in a steamer like idli plates or any other steamer you might have and steam on high heat for 15 minutes. Turn off heat and allow it to sit for 5 minutes with the steamer lid opened.
Transfer while the steamed muthia portions into a serving platter.
Alternatively, you can add the seasoning after the muthias have been steamed.
Serve warm with mango chutney, gourd keri (traditional gujarati mango pickle) or plain as it is.
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Indian Recipes 
will let you know how it turns out
Rama