Easiest Way to Make Any-night-of-the-week Leftover Khichdi Muthia / Steamed Dumpling Cooking Basics for Beginners

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, leftover khichdi muthia / steamed dumpling. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious. Let us face it, cooking is not just a priority from the lifestyles of every man, woman, or child on Earth. In fact, way too folks have made learning to cook a priority within their own lives. This usually means that people frequently exist on power foods and boxed blends instead of just taking the time to prepare healthy meals for our families and our personal enjoyment.

Leftover Khichdi Muthia / Steamed Dumpling is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Leftover Khichdi Muthia / Steamed Dumpling is something that I’ve loved my whole life.

Remove the steamed muthia log in a plate to cool. Remove the muthia in a serving bowl. Serve them hot with a cup of tea or chunda. Enjoy the leftover khichdi muthia for breakfast, with evening tea or for light dinner.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have leftover khichdi muthia / steamed dumpling using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Leftover Khichdi Muthia / Steamed Dumpling:

1. Prepare 2 cups moong khichdi or any dal khichdi
2. Make ready 1 cup chickpea flour besan
3. Get 1/2 cup whole wheat flour
4. Get 1 tsp red chilli powder or as per spice level needed
5. Get 1 tsp sugar
6. Prepare 1/2 tsp turmeric powder haldi
7. Make ready 1 tbsp oil
8. Prepare 1/4 tsp asafoetida hing
9. Prepare 1 tbsp yoghurt curd, dahi
10. Get As per taste Salt(The khichdi will have salt so add accordingly)
11. Make ready For tempering:
12. Make ready 2 tsp oil
13. Prepare 1/2 tsp mustard seeds rai
14. Make ready 1 tsp sesame seeds til
15. Get 1/4 tsp asafoetida hing
16. Make ready 2 green chilli chopped
17. Prepare 8 curry leaves

Test by inserting a knife; blade should come out clean. Khichdi isn't exactly the height of culinary sophistication - but sometimes we don't want culinary sophistication. Hands up all men and women living This khichdi is cooked without a pressure cooker - it's simmered in a kadhai instead. The no-pressure-cooker method gives you more control on the.

Instructions to make Leftover Khichdi Muthia / Steamed Dumpling:

1. In a mixing bowl add leftover khichdi, wholewheat flour, chickpea flour (besan), oil, turmeric powder, red chilli powder, asafoetida, sugar and salt. Mix well. Add yoghurt. Mix well and knead like a soft dough.
2. Make the steamer ready. Put water in the vessel and heat it. Now place a colander inside it. Grease the hand with oil and divide the dough into five portion. Shape each portion into a log as shown in the picture. Place the prepared logs into the colander. Cover the colander and steam the prepared logs for 25 minutes on medium. Check the water in the steamer in between and add if needed.
3. The logs are steamed and cooked. Insert a toothpick and check. The toothpick should come out clean. If not cook further more for 5 minutes or till done. Remove the steamed muthia log in a plate to cool. Cut the muthia into 4-5 mm thick slices.
4. In an pan heat oil. Add mustard seeds. When they crackle add sesame seeds, asafoetida, green chilli and curry leaves. Saute them.
5. Remove the muthia in a serving bowl. Serve them hot with a cup of tea or chunda. Enjoy the leftover khichdi muthia for breakfast, with evening tea or for light dinner or pack them in your tiffin.

Hands up all men and women living This khichdi is cooked without a pressure cooker - it's simmered in a kadhai instead. The no-pressure-cooker method gives you more control on the. Muthia or dudhi muthia are steamed dumplings. This muthia recipe is made using bottle gourd, and besan, suji and wheat Serve hot with chutney. You can use up any leftover khichdi or rice by adding it to the muthia dough.

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