Left over rice Muthiya | How to make Left over rice Muthiya

By Pina Raval  |  1st Apr 2016  |  
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  • Left over rice Muthiya, How to make Left over rice Muthiya
Left over rice Muthiyaby Pina Raval
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

76

0





Video for key ingredients

  • How to make Idli/Dosa Batter

About Left over rice Muthiya Recipe

A dish that's perfect for breakfast.

Left over rice Muthiya is an authentic dish which is perfect to serve on all occasions. The Left over rice Muthiya is delicious and has an amazing aroma. Left over rice Muthiya by Pina Raval will help you to prepare the perfect Left over rice Muthiya in your kitchen at home. Left over rice Muthiya needs 10 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Left over rice Muthiya. This makes it easy to learn how to make the delicious Left over rice Muthiya. In case you have any questions on how to make the Left over rice Muthiya you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Pina Raval. Left over rice Muthiya will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Left over rice Muthiya

Ingredients to make Left over rice Muthiya

  • Left over rice 1 bowl
  • Wheat flour 1 bowl
  • 1/4 cup besan
  • Oil- 2 tablespoons
  • Salt to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp dhania/coriander powder
  • 1 tsp lemon juice
  • Fresh coriander leaves, to garnish
  • Soda 1/4 tsp
  • 1/2 tsp sesame seeds/til
  • 1/4 tsp jeera/cumin seeds
  • 1/4 tsp mustard seeds/rai
  • 1/2 tsp hing/asafoetida
  • 2 tbsp curd

How to make Left over rice Muthiya

  1. Start by making the dough like roti (loose) and mix in wheat flour, besan, rice, all the masalas and 2 tbsp of curd. (except for the lemon juice). Keep it aside for 1 hour. After this time, make any desired shapes of tikki from it.
  2. Double boil these tikkis for 20 minutes (like idli in a double boiler). Then let it cool and cut in pieces.
  3. Now make a tadka of rai, hing, jeera and til and mix it with these tikkis.
  4. Garnish it with coriander and pour lemon juice on top. Serve it hot.

My Tip:

Cut the muthiya after cooling it properly, than add the tadka and cook it on a medium flame.

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