Cooked Rice Muthia, also known as Chawal Mutia, is a simple and healthy snack made using leftover cooked rice and besan. The mixture is shaped, steamed, rested, and then lightly sautéed with basic tempering. This method makes the muthias soft, well-set, and crispy on the outside. It is a perfect breakfast or evening snack and a great way to reuse cooked rice.
Recipe
Ingredients
- Cooked rice – 1½ cups (slightly mashed)
- Besan (gram flour) – 2 tbsp
- Ginger–green chilli paste – 1 tbsp
- Salt – to taste
- Turmeric powder – ¼ tsp
- Curry leaves – finely chopped
- Water – little, if needed
For Tempering
- Oil – 2 tbsp
- Sesame seeds – 1 tsp
- Cumin seeds – ½ tsp
- Onion – 1 medium (finely chopped)
- Green chillies – chopped
Preparation Method
- Take cooked rice in a bowl and mash it lightly.
- Add besan, ginger–green chilli paste, salt, turmeric, and chopped curry leaves.
- Mix everything well to form a soft mixture. Add very little water only if required.
- Take small portions and shape them into cone or cylindrical shapes.
- Steam the shaped muthias in a steamer or cooker (without whistle) for 20 minutes.
- After steaming, keep the lid closed and let them rest for 5 minutes.
- Open the lid and allow the muthias to cool completely.
- Cut the cooled muthias into small bite-sized pieces.
Tempering & Final Cooking
- Heat oil in a pan.
- Add sesame seeds and cumin seeds and let them crackle.
- Add chopped onions and green chillies. Sauté until onions turn light brown.
- Add the cut muthia pieces and mix gently.
- Fry on medium flame until the muthias turn golden and slightly crisp.
Tips
- Always cool the muthias before cutting to avoid breaking.
- Do not add excess water while mixing.
- Leftover rice works best for this recipe.
- Fry gently to keep the pieces intact.
Health Benefits
- Made using leftover cooked rice
- Steamed first, so uses less oil
- Light, filling, and easy to digest
- Good source of carbohydrates and protein