Bhat na Muthiya~Rice steamed dumplings

Bhat na Muthiya~Rice steamed dumplings

a href="http://3.bp.blogspot.com/t9Pjv2hh3-s/Skp4VM4SSI/AAAAAAAAA00/GnObk4filw4/s1600-h/IMG1758.JPG"img alt="" border="0" id="BLOGGERPHOTOID5354755635939920162" src="http://3.bp.blogspot.com/t9Pjv2hh3-s/Skp4VM4SSI/AAAAAAAAA00/GnObk4filw4/s400/IMG_1758.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; cursor: hand; width: 400px; height: 267px;" //aI invited some guests last week for dinner and we had everything from starter to dessert. Most of the rice was still there after dinner. I was not at all surprised because this happens with me most of the time. As every time, I decided to use this rice to make Muthiya(steamed dumplings). I like any kind of muthiya and especially these rice muthiya are really soft. divbr //divdivNormally they are made using besan(gram flour), but this I use ragi and wheat flour along with besan to give it a healthy twist. These muthiyas are perfect for weekend healthy and filling breakfast./divdivbr //divdivIngredients:-/divdiv2 cups rice/divdiv5 tbsp besan(gram flour)/divdiv5 tbsp ragi flour (optional)/divdiv5 tbsp coarse wheat flour/wheat flour/divdiv2 tsp ginger chilly paste/divdiv1-2 tbsp olive oil/any oil/divdiv3-4 tbsp curd/divdiv1 tsp sugar/divdiv1 tsp lemon juice/divdivred chili powder/divdivcoriander powder/divdivturmeric powder/divdivsalt/divdivbr //divdivFor tempering/divdivoil/divdivsesame seeds/divdivmustard seeds/divdivcurry leaves/divdivbr //divdivchopped cilantro/divdivbr //divdivIf you are using leftover rice, then sprinkle some water and microwave for 30 secs. Then mesh the rice by your hand. /divdivbr //divdivTake one big mixing bowl and add meshed rice. Then add all the flour and mix flours with rice very well. Add oil,curd, sugar and lemon juice. Add all the spice and salt as per taste. Make soft dough using water as needed. /divdivbr //divdivDivide mixture into 5 to 6 equal size balls and roll them into cylindrical shapes using your hand. Place them in steamer and steam for 15-20 minutes. Let it cool and cut each roll into thin pieces./divdivbr //divdivFor tempering/divdivHeal oil in pan and add mustard seeds. When they start spluttering add sesame seeds and curry leaves. After half minutes, add cooked muthiya and saute for 5 minutes./divdivbr //divdivGarnish with chopped cilantro and serve hot with tea or chutney./divdivbr //divdivNotes:-/divdivNormally I use ighau no jado lot(coarse wheat flour)/i for muthiya, but you can also make it with normal wheat flour./div

Read the whole article on Health N Taste