Leftover Rice Dudhi Muthiya Recipe, Healthy Teatime Snack
Leftover Rice Dudhi Muthiya is a delicious and healthy way to utilize leftover rice. Dudhi Muthiya is a traditional Gujarati snack that transforms simple ingredients into a delightful and satisfying treat, perfect for teatime.
Made primarily with bottled gourd (dudhi or lauki) and leftover rice, the leftover rice dudhi muthiya illustrates how Indian cuisine creatively reduces food waste.
The term “Muthiya” comes from the method of shaping the dough by gripping it in the fist (or “muthi” in Hindi). The dough, infused with spices and herbs, is steamed and then lightly pan-fried, resulting in a light yet filling snack.
When combined with leftover rice, the texture of the muthiya becomes even softer, and the dish gains a subtle tanginess, especially if the rice is a day old. It is best to use the leftover rice from the morning.
This leftover rice dudhi muthiya snack is easy and quick to prepare. It is rich in fiber and nutrients. It pairs beautifully with green chutney or a simple cup of masala chai. Ideal for busy weekday evenings or as a lunchbox addition, Leftover Rice Dudhi Muthiya is the best and healthiest choice that doesn’t compromise on taste.
Incorporating bottle gourd (also called lauki, dudhi, or calabash) into your cooking offers numerous health benefits:
- Low in calories
- Rich in dietary fiber
- Helps maintain hydration and electrolyte balance
- Supports a healthy heart
- Gentle on the stomach
- Boosts nutrient intake
Whether you are a beginner to Indian cooking or a seasoned home chef, this leftover rice dudhi muthiya snack is an easy and rewarding way to utilize your leftovers while enjoying something warm and wholesome.
Please try this soft, delicious, healthy leftover rice dudhi muthiya at home. Looking for a leftover rice dudhi muthiya recipe in Hindi, watch the video with subtitles.
Table of Contents
Recipe Video
Recipe Card
Leftover Rice Dudhi Muthiya Recipe, Healthy Teatime Snack
Ingredients
- 1 cup Cooked Rice
- 1 cup White Pumpkin – grated
- ¾ cup Sorghum / Jowar
- ¾ cup Gram Flour
- 1 tbsp Green Chilli Ginger Paste
- ¼ tsp Asafoetida
- ¼ tsp Turmeric Powder
- ½ tbsp Coriander Powder
- ¼ tsp Red Chilli Powder
- ¼ tsp Mango Powder
- ¼ tsp Garam Masala
- 2 tbsp Oil
- Salt to taste
- Fresh Coriander
Tempering Ingredients
- 1 tbsp Oil
- ½ tsp Mustard seeds
- Green Chilies
- ¼ tsp Asafoetida
- 1 tsp White Sesame Seeds
- Fresh Coriander
Instructions
- Add one cup of cooked rice, one cup of grated white pumpkin, 1 tbsp of green chili-ginger paste, ¼ tsp of asafoetida, ¼ tsp of turmeric powder, ¼ tsp of red chili powder, ½ tbsp of coriander powder, ¼ tsp of mango powder, ¼ tsp of garam masala, some fresh coriander leaves, salt to taste to a big mixing bowl.
- Mix all the ingredients until well combined.
- Add ¾ cup of Sorghum / Jowar atta, ¾ cup of gram flour, 2 tbsp of oil, and mix all the ingredients until well combined. Do not add water. Tip* – Wheat flour can be an alternative to sorghum flour.
- A soft dough should be ready.
- With a greased hand, take some mixture and give it a roll shape.
- Place them on a greased tray and steam them for 25 to 30 minutes or until cooked.
- After 30 minutes, insert a knife; if the knife comes out clean, they are ready, or steam them for a few more minutes.
- Cool them and cut them into desired pieces.
- For tempering, heat one tbsp of oil in a pan. Add ½ tsp of mustard seeds and let it crackle. Add a few green chilies and ¼ tsp of asafoetida and saute.
- Add the steamed muthiya and roast on a low to medium flame until slightly golden.
- Add 1 tsp of white sesame seeds and fresh coriander leaves. Mix it well.
- Delicious, soft muthiyas are ready to serve. Enjoy as a snack with tea or a side dish with any meal.
How to Make Leftover Rice Dudhi Muthiya at Home Step by Step Photos
- Add one cup of cooked rice, one cup of grated white pumpkin, 1 tbsp of green chili-ginger paste, ¼ tsp of asafoetida, ¼ tsp of turmeric powder, ¼ tsp of red chili powder, ½ tbsp of coriander powder, ¼ tsp of mango powder, ¼ tsp of garam masala, some fresh coriander leaves, salt to taste to a big mixing bowl.
- Mix all the ingredients until well combined.
- Add ¾ cup of Sorghum / Jowar atta, ¾ cup of gram flour, 2 tbsp of oil, and mix all the ingredients until well combined. Do not add water. Tip* – Wheat flour can be an alternative to sorghum flour.
- A soft dough should be ready.
- With a greased hand, take some mixture and give it a roll shape.
- Place them on a greased tray and steam them for 25 to 30 minutes or until cooked.
- After 30 minutes, insert a knife to check if they are cooked well. If the knife comes out clean, they are ready; or steam them for a few more minutes.
- Cool them and cut them into desired pieces.
- For tempering, heat one tbsp of oil in a pan. Add ½ tsp of mustard seeds and let them crackle. Add a few green chilies and ¼ tsp of asafoetida and saute.
- Add the steamed muthiya and roast on a low to medium flame until slightly golden.
- Add 1 tsp of white sesame seeds and fresh coriander leaves. Mix it well.
- Delicious, soft muthiyas are ready to serve. Enjoy as a snack with tea or a side dish with any meal.
FAQ
What is muthiya?
Muthiya is a traditional Gujarati snack that transforms simple ingredients into a delightful and satisfying treat, perfect for teatime. The term “Muthiya” comes from the method of shaping the dough by gripping it in the fist (or “muthi” in Hindi). The dough, infused with spices and herbs, is steamed and then lightly pan-fried, resulting in a light yet filling snack.
Is rice dudhi muthiya healthy?
Yes, it is healthy. The dough is infused with spices and herbs, is steamed, and then lightly pan-fried, resulting in a light yet filling snack. Incorporating bottle gourd (also called lauki, dudhi, or calabash) into your cooking offers numerous health benefits:
Low in calories
Rich in dietary fiber
Helps maintain hydration and electrolyte balance
Supports a healthy heart
Gentle on the stomach
Boosts nutrient intake
Is muthiya fried or steamed?
The dough is infused with spices and herbs, is steamed, and then lightly pan-fried, resulting in a light yet filling snack.
Conclusion
Leftover Rice Dudhi Muhtiya is a delicious soft snack perfect for teatime, as a side dish, and a good option for travel. By blending grated bottle gourd into your leftover rice dough, each muthiya gains extra moisture (so you need less oil), fiber, and hydration. Steaming or light pan-frying process preserves lauki’s delicate nutrients, while the spices enhance its natural sweetness and cooling effect. A savory bite that is just flavorful but also supportive of digestion and hydration, with the qualities you want in a wholesome teatime snack. If you like this recipe, please share it with your friends and leave a comment for us to improve.!!!!!