Name: Corn and khichdi multigrain flour muthia. recipe by Manisha Shukla at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Corn grated 2 . ( 500 grms whole corn).; Khichdi 1 cup.; Bottle gourd grated 1/2 cup.; Sooji 1/2 cup.; Besan 1/2 cup.; Gram flour 1/2 cup.; Rice flour 1/3 cup.; Soya flour 1/3 cup.; Garlic cloves 8 ( crushed); Ginger grated 1 1/2 tsp; Chilli powder 1 tbsp; Coriander powder 1 tbsp; Turmeric 3/4 tsp; Salt to taste; Oil 2 tbsp; Curd 2 tbsp; For seasoning; Oil 2 tbsp; Asafoetida 1/4 tsp; Mustard seeds 1 tsp; Sesame seeds 1 tbsp; Garlic cloves 2; Grated coconut dry 2 tbsp; Coriander leaves chopped 3 tbsp.

ABOUT Corn and khichdi multigrain flour muthia. RECIPE

We Gujarati's make lots of dishes from leftover foods. So here I have used my leftover khichdi , added corn made Muthia with sooji, rice, gram flour and soya flour.

Ingredients Serving: 4

Corn grated 2 . ( 500 grms whole corn).
Khichdi 1 cup.
Bottle gourd grated 1/2 cup.
Sooji 1/2 cup.
Besan 1/2 cup.
Gram flour 1/2 cup.
Rice flour 1/3 cup.
Soya flour 1/3 cup.
Garlic cloves 8 ( crushed)
Ginger grated 1 1/2 tsp
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Turmeric 3/4 tsp
Salt to taste
Oil 2 tbsp
Curd 2 tbsp
For seasoning
Oil 2 tbsp
Asafoetida 1/4 tsp
Mustard seeds 1 tsp
Sesame seeds 1 tbsp
Garlic cloves 2
Grated coconut dry 2 tbsp
Coriander leaves chopped 3 tbsp.

Instructions

Split some water on khichdi and mash by using palm..
Add grated corn, grated bottle gourd and flours to it.
Add all masala, ginger, garlic , curd and mix. Add salt.and 2 tbsp oil.
Make a very soft dough.
Boil water in a steamer , make oval shaped Muthia and steam for 10 to 12 minutes.
Check with knife, if it comes clean remove from fire.
Let them cool. Cut in small pieces.
Chop garlic in small pieces.( To add in seasoning.
Heat oil in a pan. Add Asafoetida, mustard seeds, Add garlic.
Let garlic become brown. Add chopped Muthia.
Saute on medium high heat, add grated coconut. Saute add coriander chopped.
Saute for 5 minutes. Serve with garnish of coriander leaves. Serve with dry garlic chutney.

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