Name: Leftover Khichdi Muthiya recipe by Poonam Gupta at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Leftover khichdi 2 cup; Coarse whole wheat flour 1 cup or more; Semolina 1/2 cup; Chik pea flour 1/2 cup; Oil for moyan 4 tbsp; Chopped methi and palak 2 cups; Salt as par taste; Chilli powder 1 tsp; Coriander and cumin powder 1 tbsp; Ginger garlic and green chilli paste 2 tbsp; Coriander leaves chopped 1/2 cup; Turmeric powder 1/2 tsp; Sugar 2 tbsp; Lemon juice 1 tbsp; Garam masala powder 1 tsp; Baking soda 1/4 tsp; Curd 1/2 cup; #For Tempering; Curry leaves 15-20; Mustard seeds 1 tbsp; Cumin seeds 1/2 tbsp; Sesame seeds 1 tbsp; Oil 4 tbsp; Asafoetida pinch; Green chilli pieces 2 tbsp

ABOUT Leftover Khichdi Muthiya RECIPE

What to do leftover khichdi????? Some people make it fry khichdi parantha bhajiyas or just eat next day. I made muthia with the leftover khichdi. I added chopped Methi and Palak also. It's so delicious.

Ingredients Serving: 4

Leftover khichdi 2 cup
Coarse whole wheat flour 1 cup or more
Semolina 1/2 cup
Chik pea flour 1/2 cup
Oil for moyan 4 tbsp
Chopped methi and palak 2 cups
Salt as par taste
Chilli powder 1 tsp
Coriander and cumin powder 1 tbsp
Ginger garlic and green chilli paste 2 tbsp
Coriander leaves chopped 1/2 cup
Turmeric powder 1/2 tsp
Sugar 2 tbsp
Lemon juice 1 tbsp
Garam masala powder 1 tsp
Baking soda 1/4 tsp
Curd 1/2 cup
#For Tempering
Curry leaves 15-20
Mustard seeds 1 tbsp
Cumin seeds 1/2 tbsp
Sesame seeds 1 tbsp
Oil 4 tbsp
Asafoetida pinch
Green chilli pieces 2 tbsp

Instructions

In a big mixing bowl, take leftover khichdi, methi, palak, coriander leaves, ginger garlic and green chilli paste, oil and all spices and mix well.
Add baking soda and lemon juice and curd over it, mix them well and let it rest for 5 minutes.
Add whole wheat flour, semolina and chick pea flour. 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 and roll them into cylindrical shape
Take a greased steel sieve or Muthiya plate and arrange the rolls.
Steam it in a steamer for 30-40 minutes on a high to medium heat.
Check it using toothpick whether it is done or not.
Remove cool slightly and cut into slices and keep aside.
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.
Add the muthiya pieces and saute on a medium flame for 5 minutes or till they turn brown in colour and crisp.
Serve Leftover Khichdi Muthiya with sweet chutney, mint chutney or with tea.

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