Left over rice Muthiya

By Pina Raval  |  1st Apr 2016  |  
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  • Photo of Left over rice Muthiya by Pina Raval at BetterButter
Left over rice Muthiyaby Pina Raval
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Video for key ingredients

    About Left over rice Muthiya Recipe

    A dish that's perfect for breakfast.

    Left over rice Muthiya is a delicious and yummilicious dish which is one of the popular dish of Gujarat. Left over rice Muthiya is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Left over rice Muthiya is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 10 minute and it takes 30 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Left over rice Muthiya. It is an amazing dish which is perfectly appropriate for any occasion. Left over rice Muthiya is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Left over rice Muthiya is an art and while preparing this dish you can feel the aroma of this delicious Left over rice Muthiya. Surprise your family and friends by preparing this hotel style Left over rice Muthiya at your home.

    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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