Serving – 2
Ingredients For Muthiya:
Left over boiled rice – 1 / 2 cup
Oats – 3 Tablespoons
Whole Wheat Flour – 2 Tablespoons
Besan ( Gram flour) – 2 Tablespoons
Ginger paste – 1 Teaspoon
Garlic Paste – 2 Teaspoons
Green Chilli paste – 1 Teaspoon
Palak (Spinach) , Chopped – 5 Leaves
Carrot , Grated – 2 Tablespoons
Cabbage , Grated – 2 Tablespoons
Salt to taste
Fruit salt – 1 / 4 Teaspoon
Red chilli powder – 1 / 2 Teaspoon
Turmeric powder – 1 / 2 Teaspoon
Ingredients For Curry (gravy) :
Butter milk – 2 Cup
Oil – 2 Tablespoons
Mustard Seeds – 1 Teaspoon
Cumin Seeds – 1 Teaspoon
Curry Leaves – 5 to 6
Hing( asafoetida) – pinch of
Red chilli powder – 1 Teaspoon
Turmeric Powder – 1 / 2 Teaspoon
Salt To taste
Corn Flour paste – 2 Tablespoons corn flour + 3 tablespoons water
Fresh coriander leaves , chopped – 1 to 2 Tablespoons
Method :
Take one bowl, add all ingredients of muthiya, mix well, make soft dough. if required u can add water to make soft dough. Divide into 16 to 18 equal portion. shape them into small balls and keep aside.
Heat oil in pan, add mustard seeds, cumin seeds, let them crackle. add curry leaves, hing, turmeric powder, butter milk, red chilli powder, salt, corn flour paste and mix well. after one boil, add muthiya and cook them for 20 to 25 minutes or till muthiya done.
Add coriander leaves and serve hot .
Tip : you can also serve with rice .