Honey Glazed Muthia

Muthia is a Gujarati dish, eaten with rotis as well as eaten as tea-time snacks. Generally this dish is made from bottle-gourd and chickpeas flour, but it is also made from leftover khichdi. I have taken this a step further, and I generally mix all the leftovers to make muthias, you can use leftover rice, vegetables, rotis (coarsely mixed in a mixer)!

Ingredients:

Leftovers (I have used pulao, ridge gourd vegetable and some daal)

Some fresh vegetables (optional) - grated carrot, onions, cabbage

Gram flour - 1/2 proportion of leftovers + vegetables

Rice flour - 1/4 proportion of gram flour

Ginger garlic paste

Cumin seeds

Sugar

Salt

4 tsps Cumin-Coriander powder

1 tsp red chilli powder

2 tsps lemon juice

For tempering

Oil

Mustard seeds

Sesame seeds

Honey

Mix all the ingredients

Make small balls, and steam in an idli container

Allow the steamed muthias to cool down

Heat oil in a kadai, generally muthias need three times more oil compared to any vegetable for tempering, otherwise they become very dry because of the flour. However, the health freak in me has found a way to prevent the muthias for being dry. You can use honey to make them less dry :)

Use about the same quantity of oil as you would use for cooking any vegetable

Once oil is heated, add mustard seeds and sesame seeds

After they start crackling, add the muthias and mix well

Serve hot with chutney