Steam cooked Rice Dumplings
(by Kanta Gajria)

For Muthiyas –
Choka (Leftover rice) – 1 cup
Whole wheat flour – 1 cup
Gram flour – ½ cup
Semolina – 2 tblsp.
Curd – 1 tblsp.
Salt – to taste
Turmeric – ½ tsp.
Asafoetida – ¼ tsp.
Dhana- jeera powder – ½ tsp.
Ginger – ¼ inch piece

For tempering –
Oil – 1 tblspn.
Green chillies – 2 nos.
Mustard seeds – ½ tsp.
Curry leaves – 1 sprig
Coriander leaves – 1 tblsp. (for garnish)
Grated coconut – 1 tblsp. (optional – for garnish)

1. In a bowl, mix the choka with the whole wheat flour, gram flour and semolina. Add finely chopped ginger, Dhana-jeera powder, asafetida, turmeric and salt. Finally add the curd and knead the mixture to make it into a semi – soft dough. Add a little water if the dough is not being bound.
2. Roll of the dough into long barrel shapes of 1 inch diameter. Place these barrel shaped dough’s in a steamer with a gap in between as the muthiyas will expand on getting steamed.
3. Steam it for 15 to 20 minutes. When done, remove these steam cooked muthiyas and cut them into 1 inch pieces.
4. In a pan, add oil and allow it to heat on a medium flame. Add mustard seeds, curry leaves, and green chillies (cut length wise). Toss in the cut muthiya pieces and mix well.
5. Cook for 10 – 15 minutes on a slow flame. Serve hot garnished with chopped coriander leaves & grated coconut.
To serve
Chokan ja Muthiya are served hot with Dharan ji Chutney and make an excellent evening snack.