Authentic Chhattisgarh Muthiya with Warm Dhaniya Chutney
Savory, steamed rice dumplings spiced with traditional herbs and tempered with mustard seeds. These comforting bites offer a delightful texture and rich rural flavor, best paired with a zesty fresh coriander chutney.
45min
Total Time
4
Servings
Chhattisgarhi
Cuisine
Recipe
1
In a large mixing bowl, mash the leftover cooked rice thoroughly using a spoon or clean hands.
2
Add the gram flour, chopped coriander leaves, ginger-garlic paste, green chilies, turmeric powder, red chili powder, and salt to the mashed rice.
3
Mix everything well, adding a few splashes of water if needed to form a stiff, pliable dough.
4
Divide the dough into equal portions and shape them into cylindrical rolls or oblong dumplings using greased palms.
5
Arrange the shaped muthiyas in a greased steamer basket and steam over medium-high heat for about 15 to 18 minutes until firm and cooked through.
6
Remove from the steamer and let them cool slightly before slicing into bite-sized pieces.
7
Heat oil in a tadka pan, add mustard seeds, cumin seeds, and a pinch of asafoetida, letting them splutter.
8
Toss the sliced muthiyas into the tempered oil and sauté gently for 3-4 minutes until the edges turn slightly golden and crisp.
9
Serve hot alongside a vibrant warm dhaniya chutney.
Ingredients
2 cups leftover cooked rice
1 cup gram flour (besan)
1/2 cup finely chopped fresh coriander leaves
1 tsp ginger-garlic paste
2 green chilies, finely chopped
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin seeds
1 tsp mustard seeds
1 pinch asafoetida (hing)
2 tbsp vegetable oil
Salt to taste
Water as needed for binding
*This AI-generated recipe may contain inaccuracies.