Bhaat na Muthia is a very famous Gujarati delicacy made using leftover rice and spices. These muthias (dumplings) are steamed and then fried, enjoyed with masala chai as a snack, or a light lunch or dinner.
Why do we call this delious dish muthiya. Well here is why. Muthiya is a famous snack from Gujarat made with variety of ingredients. This snack is named muthia, because of the way they are moulded. We prepare a dough and then form the Muthia / logs using our palms and shaping them with our fist.
What is Bhaat na Muthiya?
Bhaat na Muthia are made using leftover rice. These muthia are well seasoned with lots of cilantro, ginger, garlic and green chilies. While the ground spices, yogurt and jaggery give a burst of flavor to the muthia, the oil to make the dough makes them soft.
Most muthia recipes require baking soda to make them soft, my recipe uses oil to make them soft. You should definitely try this muthia recipe, because it is so simple, easy and so delicious.
Are these Muthiya Vegan?
The Muthias are not vegan as they use plain yogurt in the dough. But you can make them vegan using cashew yogurt.
How to Store Muthiya?
Store the steamed/ pan fried muthia in the refrigerator for upto 3 days. If you wish to store them for longer, I suggest you steam the muthia, cut the logs into bite size pieces. Once completely cool down, store them in a freezer safe container for upto 2-3 weeks.
Step by Step Bhaat na Muthiya Recipe
Recipe Steps
1 - Add cooked rice and handful of chopped cilantro to a mixing bowl.
2 - Now add in the handva flour (kankikorma no lot).
3 - In a separate bowl add wholewheat flour / Bhakri Flour (Jado Ghau no lot) and add oil to it. Mix it thoroughly.
4 - It should look like as shown the picture above. And add this mix to the mixing bowl with rice and handva flour.
5 - Next add in the plain unsweetened yogurt, ginger garlic and green chilies, salt, red chili powder, cumin coriander powder and jaggery.
6 - Mix everything well. Add some oil again. Start making the dough. Using Water as required. Your dough should not be soggy. Just add enough water to make sure the ingredients are not dry. and when you roll them in a fish everything comes together and sticks together.
7 - Add water to the steamer pot. Now grease the steamer plate with some oil. Cover it with a lid and let the water start boiling. Rub little oil in your palms. Now take a part of the dough with your hands. Now making a fist roll the dough into a log. Check the picture above to see how it looks. Make all the logs one by one similarly.
8 - Once the logs are ready, place them in the steamer plate, and and pierce holes with your fingers in the center of each log. Steam it for 20-25 mins.
9 - When ready cut the muthia into pieces about an inch apart.
10 - Serve muthia hot as is with a drizzle of peanut oil on the top, or fry them and serve them with masala chai.
Bhaat na Muthiya
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
To Make Bhaat na Muthia
- 3 Cups Cooked Rice Use atleast half day old or 1 day old rice
- ¼ Cup Cilantro Roughly Chopped
- 1 + ½ Cups Handva Flour
- 1 Cup Whole Wheat Flour / Bhakri Flour
- 5 + ½ tablespoon Oil We will use it in two parts.
- ¼ Cup Yogurt
- 3-4 Tbsp Jaggery Adjust according to the sweetness you like
- 2 Tbsp Ginger Garlic and Green Chili Paste
- Salt to Taste
- 1 teaspoon Red Chili Powder I am using the Kashmiri Red Chili Powder
- ½ Tsp Turmeric
- 1 Tsp Cumin Coriander Powder
- 3 Tsp White Sesame Seeds
- 1 + ½ Tsp Carom Seeds (Ajmo)
- Water to bind the dough
To Pan Fry the Muthia
- 1 Tbsp Peanut / Sesame Oil
- 1 Tsp Mustard Seeds
- Pinch of Asafetida
- ½ Tsp Fenugreek Seeds
- 3-4 Curry Leaves
- 1 Tsp White Sesame Seeds
- 2 Cloves Garlic Chopped
- 4 Cups Steamed Muthia
- Handful of cilantro for garnish
Instructions
To Make Bhaat na Muthiya
- Add cooked rice and handful of chopped cilantro to a mixing bowl.
- Now add in the handva flour (kankikorma no lot)
- In a separate bowl add wholewheat flour / Bhakri Flour (Jado Ghau no lot) and add oil to it. Mix it thoroughly.
- It should look like as shown the picture above. And add this mix to the mixing bowl with rice and handva flour.
- Next add in the plain unsweetened yogurt, ginger garlic and green chilies, salt, red chili powder, cumin coriander powder and jaggery.
- Mix everything well. Add some oil again. Start making the dough. Using Water as required. Your dough should not be soggy. Just add enough water to make sure the ingredients are not dry. and when you roll them in a fish everything comes together and sticks together.
- Add water to the steamer pot. Now grease the steamer plate with some oil. Cover it with a lid and let the water start boiling. Rub little oil in your palms. Now take a part of the dough with your hands. Now making a fist roll the dough into a log. Check the picture above to see how it looks. Make all the logs one by one similarly.
- Once the logs are ready, place them in the steamer plate, and and pierce holes with your fingers in the center of each log. Steam it for 20-25 mins.
- When ready cut the muthia into pieces about an inch apart.
- Serve muthia hot as is with a drizzle of peanut oil on the top, or fry them and serve them with masala chai.
To Pan Fry the Muthiya
- Add oil in a heavy bottom pot. Now add in the mustard seeds, fenugreek seeds, sesame seeds, curry leaves, and garlic.
- Let the garlic sizzle and turn golden brown.
- Add the steamed and cut muthia to this. Fry them until they become crisp and golden brown on the outside.
- Garnish with cilantro. Serve with hot masala chai.
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Anonymous
Great recipe! Thanks for sharing !
Anonymous
Great post!
sowmya
Love your recipes
thewhiskaddict
Thank You Sowmya!