How to Make Muthia from Leftover Rice and Serve with Tamarind Chutney

Muthia is a popular Gujarati snack that is typically made using steamed dough mixed with various flours, vegetables, and spices. But what if you have leftover rice and want to create something exciting with it? Transforming leftover rice into a delicious muthia is a simple and creative way to reduce food waste while making a flavorful dish. Pairing it with tamarind chutney adds a tangy, sweet, and spicy twist that perfectly complements the savory muthia.

Here’s a step-by-step guide to making muthia from leftover rice, and serving it with a homemade tamarind chutney.

Ingredients:

For the Muthia:

• 1 ½ cups of leftover rice (preferably a day old for better texture)
• 1/4 cup of wheat flour or chickpea flour (besan)
• 2 tbsp rice flour (optional, for crispiness)
• 1 tbsp ginger, finely grated
• 1-2 green chilies, finely chopped (adjust to taste)
• 1/4 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida (hing)
• 2 tbsp fresh coriander, chopped
• Salt to taste
• 1 tbsp sugar (optional, for a touch of sweetness)
• 1-2 tbsp oil
• Water, as needed (for binding)

For the Tamarind Chutney:

• 1/4 cup tamarind pulp (or tamarind concentrate)
• 1/4 cup jaggery or brown sugar (adjust sweetness to taste)
• 1/2 tsp cumin powder
• 1/2 tsp red chili powder
• A pinch of salt
• Water as needed

Instructions:

Step 1: Prepare the Muthia Dough

1. In a large mixing bowl, mash the leftover rice using a fork or your hands to break up any large clumps. The rice should have a sticky consistency to help bind the dough together.
2. Add the wheat flour, rice flour, turmeric powder, ginger, chopped chilies, and salt to the mashed rice. Mix everything thoroughly.
3. In a small pan, heat a teaspoon of oil. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter for a few seconds and then add this tempering to the rice mixture.
4. Add chopped coriander and sugar (if using). Now, mix the ingredients well and begin to knead the mixture. If the dough feels dry, sprinkle a little water and continue kneading until it reaches a soft but firm consistency.
5. Divide the dough into small portions and shape each portion into cylindrical or oval-shaped muthias.

Step 2: Steam the Muthia

1. Fill a steamer or large pot with water and bring it to a boil.
2. Grease a steaming tray or plate and arrange the shaped muthias in a single layer.
3. Place the tray in the steamer and cover with a lid. Steam for about 15-20 minutes or until the muthias are cooked through and firm to the touch.
4. Remove the muthias from the steamer and set them aside to cool slightly.

Step 3: Prepare the Tamarind Chutney

1. In a saucepan, combine tamarind pulp, jaggery, cumin powder, red chili powder, and salt. Add water to adjust the consistency of the chutney to your liking.
2. Bring the mixture to a gentle boil, stirring occasionally. Once the jaggery has melted and the chutney thickens slightly, remove it from the heat. Taste and adjust the sweetness or spiciness if needed.
3. Let the chutney cool slightly before serving.

Step 4: Serve

1. Once the muthias have cooled a little, cut them into bite-sized pieces.
2. Serve the steamed muthia with a side of tangy tamarind chutney for dipping.

Tips and Variations:

• Vegetables: Add finely grated vegetables like carrots, spinach, or bottle gourd (lauki) to the muthia dough for added nutrition and flavor.
• Spices: Adjust the spice levels by adding more or fewer green chilies. You can also add a pinch of garam masala for extra warmth.
• Fried Muthia: For a crispier version, shallow fry the steamed muthia in some oil until golden brown after steaming.
• Storage: Muthias can be stored in an airtight container for a couple of days. They also freeze well for longer storage.

Conclusion:

Muthia made from leftover rice is a great way to repurpose food and create a wholesome, delicious snack. With the perfect blend of spices and a hint of sweetness from the tamarind chutney, this dish will quickly become a favorite in your home. Serve it as an afternoon snack or as an appetizer at your next gathering—either way, it’s sure to impress!