Tuesday, May 4, 2010


I absolutely LOVE muthiya.  It is a favorite dish of childhood made with leftover rice.  I could never get mine to taste like my mom's...until she gave me her recipe in detail.  Now the kid and I enjoy these...we're still working on the hubby to enjoy them.  They are steamed dumplings? Not sure how to describe them other than they are yummy and healthy!


  • 1.5 cups of wheat flour
  • 3 tablespoons of besan (chickpea flour)
  • 1 tablespoon of semolina or rava
  • 1/2 cup (or more) leftover rice mashed
  • 1 cup chopped spinach
  • salt to taste
  • 1/4 teaspoon haldi
  • 1 tablespoon minced/grated ginger
  • 1 jalepeno (optional)
  • 1/4 cup yogurt
  • 1 tablespoon yogurt
  • Tadka/Vagar: 1 tablespoon oil; 1 teaspoon mustard seeds; 1 teaspoon sesame seeds)
  1. Mix all of the above except tadka/vagar and yogurt.  Add yogurt to mix.  Do not make the dough/batter too soft or sticky.  Add additional yogurt and water as needed.
  2. Set aside for 20 minutes.
  3. Make into small logs (will have to post pictures later).  Place in steamer.  Steam for 10-15 minutes until soft.
  4. Once done, set aside for 5 minutes.  Once cooled somewhat, cut into small circles. 
  5. Heat oil and mustard seeds in pan.  When crackle, add sesame seeds and steamed muthiyas. Brown for a few minutes and enjoy with some chai or on its own!

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