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Bhaat na Muthia
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4.67 from 3 votes

Bhaat na Muthiya

Bhaat na Muthiya 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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Main Course, Snack
Cuisine: Gujarati, Indian
Keyword: 20 mins Easy Recipe, Easy Recipes, Gujarati Recipes, Vegetarian Recipes
Servings: 4 People
Author: Aayushi Patel


To Make Bhaat na Muthia

  • 3 Cups Cooked Rice Use atleast half day old or 1 day old rice
  • 1/4 Cup Cilantro Roughly Chopped
  • 1 + 1/2 Cups Handva Flour
  • 1 Cup Whole Wheat Flour / Bhakri Flour
  • 5 + 1/2 Tbsp Oil We will use it in two parts.
  • 1/4 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 Tsp Red Chili Powder I am using the Kashmiri Red Chili Powder
  • 1/2 Tsp Turmeric
  • 1 Tsp Cumin Coriander Powder
  • 3 Tsp White Sesame Seeds
  • 1 + 1/2 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
  • 1/2 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


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.