Tuesday, September 29, 2009

Rice Muthia

Rice Muthia

In typically Maharashtrian homes the left over rice is modified to make fodni cha bhat. Mummy made spicy fodni cha bhat is something I still relish. However, Personifying Rice, I am sure hes bored of the fodni.

Muthia is a Guajarati speciality, dumplings made from chickpea flour/ Besan, however besan sometimes is difficult to digest. Here I basically substituted the besan by rice and modified muthias according  to my liking and availablity. Here we dont find Methi/ fenugreek easily so I use Spinach or corriander which are equally good to taste as the traditional methi muthias.

I used:
2 cups left over rice.
2 tbsp Chickpea flour/ besan to bind
1 tsp greenchilli, ginger, cumin seed paste
½ cup Methi or Palak or Corriander
½ tsp cumin-corriander powder
½ turmeric powder
½ red chili powder
Curd to bind
1 tsp oil

For tempering
2-3 tbsp Oil
½ tsp mustard seeds
½ tsp jeera / cumin seeds
¼ tsp asafoetida
½ tsp seasame seeds


What to do
Mix all ingredients well and make dough. Shape them into small kababs. Microwave for about 3 minutes on high or alternatively u can steam them in a cooker without the whistle for about 10-15 minutes.

Place in plate and add the ingredients for tempering to the hot oil and pour over the muthias and garnish with coriander.
These will make u a lovely tea time snack or starter.

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