Bhaat Na Muthia Dhokla Recipe
Bhaat Na Muthia Dhokla Recipe is a healthy gujarati snack that you can have for breakfast or even dinner. Served best along with green chutney and a cuppa chai.
Bhaat na Muthia Dhokla Recipe is a staple dish of every Gujarati kitchen home and every home has ways to invent dishes that can be made from leftover rice. Muthias a common staple in every Gujarati home is made by steaming dumplings of mashed rice combined with vegetables and spices.
Over the years of eating Muthias at many Gujarati family homes; I have tasted a variety of these dumplings each having a unique flavor and texture. Using this knowledge I have crafted a recipe that shows you how to bring out delicious tastes and textures at your own kitchen.
Here are a few more similar recipes that you could also try
Apart from bottle gourd, finely chopped cabbage, grated carrots, grated beetroot, finely chopped spinach go very well into the muthias, making it wholesome and nutritious.
- 2 cups Cooked rice , (left over rice can be used)
- 1/2 cup Gram flour (besan)
- 1 teaspoon Ginger , finely grated
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Red Chilli powder
- Coriander (Dhania) Leaves , small bunch, finely chopped
- 1 cup Bottle gourd (lauki) , grated
- 1 tablespoon Oil
- Salt , to taste Ingredients for seasoning
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Sesame seeds (Til seeds)
- 2 tablespoons Fresh coconut , grated
- 6 Curry leaves , finely chopped
- 1 tablespoon Coriander (Dhania) Leaves , finely chopped
- 1 teaspoon Oil
- 1 teaspoon Oil
How to make Bhaat Na Muthia Dhokla Recipe
To make the Bhaat Na Muthia Dhokla Recipe, we will first prepare the steamer by filling it with water and grease the steamer plates.
Using a large wide bowl combine the cooked rice, gram flour, whole wheat flour, grated ginger, turmeric powder, asafoetida powder, red chilli powder, coriander leaves, bottle gourd and oil for the muthias and mash well using a masher or with your hands. The mixture will look like a firm ball of dough.
Divide the above mixture into 15-20 equal portions and shape them into ovals.
Place the portions of the dumplings 1 inch apart on the greased plates and steam on high heat for 15 minutes. Turn off heat and allow the Muthia to rest for 5 minutes with the steamer lid opened. Transfer the steamed bhaat na muthia portions onto a serving platter.
Next we will make the seasoning for the Bhaat na Muthia. Heat oil in a small pan on medium heat; add the mustard seeds, sesame seeds, curry leaves and allow them to crackle.
Drizzle the seasoning on top of the muthias and garnish with the grated coconut and coriander leaves and serve.