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Leftover Rice Muthia Recipe

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Chez Maximka Leftover rice cutlets
Chez Maximka Leftover rice cutlets from chezmaximka.blogspot.com

Description

Leftover rice muthia is a Gujarati dish that is made from leftover rice and a few other ingredients. It is a healthy and delicious snack that can be made in just a few minutes. Muthia is a traditional Gujarati dish that is usually made from a combination of flours and vegetables. However, this recipe is a twist on the traditional recipe, and it is a great way to use up any leftover rice that you may have in your fridge.

Prep Time

The prep time for this recipe is minimal, and it should take you no more than 10-15 minutes to prepare all the ingredients.

Cook Time

The cook time for this recipe is around 30-35 minutes.

Ingredients

  • 2 cups leftover cooked rice
  • 1 cup besan (gram flour)
  • 1/4 cup semolina
  • 1/4 cup yogurt
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin seeds
  • 1/2 tsp baking soda
  • Salt to taste
  • 1 tbsp oil
  • Water as required
  • For tempering:
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • A pinch of asafoetida (hing)
  • Curry leaves (optional)

Equipment

  • Bowl
  • Mixing spoon
  • Steamer

Method

  1. In a large mixing bowl, combine the leftover rice, besan, semolina, yogurt, turmeric powder, red chili powder, cumin seeds, baking soda, salt, and oil. Mix well to combine.
  2. Add water gradually and knead the mixture into a smooth dough. The dough should be soft and pliable, but not sticky.
  3. Divide the dough into equal portions and shape them into cylindrical logs.
  4. Place the logs in a steamer and steam for 25-30 minutes, or until they are cooked through.
  5. Once the logs are cooked, remove them from the steamer and let them cool for a few minutes.
  6. Using a sharp knife, slice the logs into thin rounds.
  7. For tempering, heat 1 tbsp oil in a pan.
  8. Once the oil is hot, add mustard seeds, sesame seeds, asafoetida, and curry leaves (optional).
  9. Add the sliced muthia to the pan and toss well to coat them with the tempering.
  10. Let the muthia cook for a few minutes, stirring occasionally, until they are lightly browned and crispy.
  11. Serve hot with your favorite chutney or sauce.

Notes

  • You can add any vegetables of your choice to the dough, such as grated carrots or chopped spinach.
  • Make sure to slice the muthia thinly, as they will cook faster and be more crispy.
  • You can adjust the amount of red chili powder to suit your taste.

Nutrition Info

  • Calories - 110
  • Protein - 4g
  • Carbohydrates - 16g
  • Fat - 3g
  • Fiber - 2g
  • Sugar - 1g
  • Sodium - 250mg

Recipe Tips

  • Use leftover rice that has been refrigerated overnight for best results.
  • If the dough is too sticky, add more besan or semolina to make it easier to handle.
  • If you do not have a steamer, you can also bake the muthia in the oven at 350°F for 20-25 minutes, or until they are cooked through.
  • These muthia can also be frozen for later use. Simply steam or bake them again before serving.
  • You can also add some chopped green chilies or ginger to the tempering for an extra kick of flavor.

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