Leftover Khichdi Muthia / Steamed Dumpling

Leftover Khichdi Muthia / Steamed Dumplings

 

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 Dumplings
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Leftover Khichdi Muthia / Steamed Dumpling

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. 
Course Appetizer, Breakfast, brunch, dinner, hightea, one meal dish, Snack
Cuisine Gujarati, Indian
Keyword afterschoolsnack, appetizer, breakfast, brunch, chickpeaflour, dinner, healthy, khichdi, leftoverdishes, lunchbox, nonfried, quickandeasy, snack, steamed, wholewheatflour
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 1199kcal

Ingredients

For tempering

Instructions

  • In a mixing bowl add leftover khichdi, wholewheat flour, chickpea flour (besan), oil, turmeric powder, red chili powder, asafoetida, sugar and salt.
    Leftover Khichdi Muthia / Steamed Dumplings
  • Mix well. Add yogurt.
    Leftover Khichdi Muthia / Steamed Dumplings
  • Mix well and knead like a soft dough.
    Leftover Khichdi Muthia / Steamed Dumplings
  • Make the steamer ready. Put water in the vessel and heat it. Now place a colander inside it. 
    Leftover Khichdi Muthia / Steamed Dumplings
  • 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.
    Leftover Khichdi Muthia / Steamed Dumplings
  • 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.
    Leftover Khichdi Muthia / Steamed Dumplings
  • 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.
    Leftover Khichdi Muthia / Steamed Dumplings
  • Remove the steamed muthia log in a plate to cool.
    Leftover Khichdi Muthia / Steamed Dumplings
  • Cut the muthia into 4-5 mm thick slices.
    Leftover Khichdi Muthia / Steamed Dumplings
  • In an pan heat oil. Add mustard seeds. When they crackle add sesame seeds, asafoetida, green chili and curry leaves. Saute them.
    Leftover Khichdi Muthia / Steamed Dumplings
  • Add muthia slices in the pan and toss well. The muthia are ready to serve.
    Leftover Khichdi Muthia / Steamed Dumplings
  • 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.
    Leftover Khichdi Muthia / Steamed Dumplings

Nutrition

Calories: 1199kcal | Carbohydrates: 187g | Protein: 70g | Fat: 19g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 276mg | Potassium: 642mg | Fiber: 31g | Sugar: 14g | Vitamin A: 950IU | Vitamin C: 85.4mg | Calcium: 156mg | Iron: 11.8mg

 

6 thoughts on “Leftover Khichdi Muthia / Steamed Dumpling”

    • It is made from the leftover khichdi so I prefer utilizing it fresh. However it can be freezed for a week after it is steamed into log. Just before serving thaw the muthia log cut it into slices and toss them in the tempering made with oil, mustard seeds, sesame seeds, curry leaves and serve.

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