Leftover Khichdi Muthia / Steamed Dumpling is a very healthy, delicious, easy dish made from the leftover khichdi. Flour and spices are added to leftover khichdi and binded together to make logs. The logs are then steamed and cooked. A tempering of mustard seeds, sesame seeds and curry leaves is made and the muthia are tossed into it and served hot. You can enjoy the muthia with tea or chunda for breakfast, light dinner, brunch, evening snack or pack them for the lunchbox.
It is a very healthy dish as it is steamed and non fried. It is a good option for utilising the leftover khichdi.
Leftover Khichdi Muthia / Steamed Dumpling
- 2 cup moong khichdi or any dal khichdi
- 1 cup chickpea flour besan
- 1/2 cup whole wheat flour
- 1 tsp red chili powder or as per spice level needed
- 1 tsp sugar
- 1/2 tsp turmeric powder haldi
- 1 tbsp oil
- 1/4 tsp asafoetida hing
- 1 tbsp yogurt curd, dahi
- salt as per taste. The khichdi will have salt so add accordingly.
- In a mixing bowl add leftover khichdi, wholewheat flour, chickpea flour (besan), oil, turmeric powder, red chili powder, asafoetida, sugar and salt.
- Mix well. Add yogurt.
- Mix well and knead like a soft dough.
- Make the steamer ready. Put water in the vessel and heat it. Now place a colander inside it.
- Grease the hand with oil and divide the dough into five portion. Shape each portion into a log as shown in the picture. Place the prepared logs into the colander.
- Cover the colander and steam the prepared logs for 25 minutes on medium. Check the water in the steamer in between and add if needed.
- The logs are steamed and cooked. Insert a toothpick and check. The toothpick should come out clean. If not cook further more for 5 minutes or till done.
- Remove the steamed muthia log in a plate to cool.
- Cut the muthia into 4-5 mm thick slices.
- In an pan heat oil. Add mustard seeds. When they crackle add sesame seeds, asafoetida, green chili and curry leaves. Saute them.
- Add muthia slices in the pan and toss well. The muthia are ready to serve.
- Remove the muthia in a serving bowl. Serve them hot with a cup of tea or chunda. Enjoy the leftover khichdi muthia for breakfast, with evening tea or for light dinner.