What to do with leftover Khichdi??? Some people make it chapati, Bhajias or just eat next day. I made muthiya with the leftover khichadi. I added grated cabbage also. Cabbage muthiya from leftover khichdi is so delicious.
Muthiya is very famous Gujarati Snack. Usually, Muthiya are steamed or fried dumplings made from the leftover rice or rice flour and grated lauki and mix of flours. I have already shared recipe of Lauki Muthiya / Dudhi na Muthiya. There so many varieties like Khata dhokla, sandwich dhokla, Khaman dhokla, but I love Muthiya Dhokla as it taste better than all of them and its healthy too as it has multi grain flour.
I had some leftover Panchmel Khichdi. So I have used that Khichdi in this muthiya. But if you don’t have and still wants make this Cabbage Muthiya, you can add one cup of rice flour and 1/2 cup of chickpea flour / Besan. Or you can use Leftover rice. And adjust spices accordingly. I added Oats and Quinoa to make it more healthy. Just crush them in blender and make coarse flour.
Serves 5 people
Leftover Khichdi / Rice – 2 cups
Whole Wheat flour – 1 cup or more
Sooji / Samolina – 1/2 cup
Coarsely crushed Quinoa – 1/2 cup
Coarsely crushed Oats – 1/2 cup
Grated cabbage – 2 cups
Salt to taste
Chili powder – 1 tbsp
Coriander and cumin powder – 1 tbsp
Turmeric powder – 1/2 tsp
Sugar – 2 tbsp (Adjust according to you taste)
Lemon juice – 2 tbsp
Garam masala – 1 tsp
Baking soda – 1/4 tsp
Curry leaves – 15 to 20 (Love curry leaves)
Mustard seeds – 1 tbsp
Cumin seeds – 1/2 tbsp
Sesame seeds – 1 tbsp
Oil – 4 tbsp
Coconut powder – 1 tbsp for garnishing
Coriander/cilantro for garnishing
1. In big mixing bowl, take leftover khichdi, cabbage and all the spices. Add baking soda and lemon juice over it. Mix them well. Let it rest for 5 minutes.
2. Add all whole wheat flour, quinoa flour, oats flour and sooji. Mix them very well. Add water if needed or add more flour if mixture is not thick like a dough. Divide them in equal parts. Roll them into cylindrical shape.
3. Take a greased steel sieve or muthiya plate and arrange the rolls. And steam it in a steamer for one hour on a High to medium heat.
4. Check it using toothpick whether it is done or not.
5. Remove, cool slightly and cut into slices and keep aside.
6. For the tempering, heat oil in a pan and add mustard seeds and cumin seeds. When the seeds crackle, add sesame seeds, curry leaves, on a medium heat for a few seconds.
7. Add the muthia pieces and saute on a medium flame for 5 minutes or till they turn brown in color and crisp. Add grated coconut. Mix it very well.