Bhat na Muthiya are steamed rice rolls made with leftover or cooked rice . These rolls are seasoned with herbs and soices and to make them Nutritious veggies are added . 

Healthy steamed snacks make an excellent meal for our family . These Bhat na Muthiyas are one such snack . You can use leftover cooked rice for this snack , though I made some fresh rice for this recipe . I added some grated lauki to the rice along with herbs and soices . You could use some boiled mixed veggies or finely chopped spinach too . All the variations taste really nice . Make sure you add enough spice do not make them bland . 

Once the muthiyas are done , the tempering is equally important . The mustard and sesame give them a lovely crunch and serving them with some Methia Masala is a treat by itself . So the next time you have some left over rice , make these Bhat na Muthiyas , they are healthy , nutritious and quick to make . 

Bhat na Muthiyas are my Day 2 post under the theme Steamed Snacks.For Day 1 it was Chiba Dhokli.

Bhat na Muthiya 

Ingredients 

2 cups cooked rice
1/2 cup besan
1 tsp ginger, paste 
1/2 tsp turmeric powder 
1/2 tsp red chilly powder 
Pinch asafoetida 
1 cup bottle gourd , grated
1/4 cup coriander leaves, finely chopped 
Salt to taste
1 tsp oil 

Tempering 

1 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
Few curry leaves 
Coriander leaves 

Method 

Grease a steel plate . 
Get the steamer ready . 
Using a large wide bowl combine the cooked rice, gram flour, ginger paste , turmeric powder, asafoetida powder, red chilli powder, coriander leaves, bottle gourd for the muthias and mash well using a masher or with your hands. The mixture will look like a firm ball of dough.
Pinch out lemon sized balls and shape them into small rolls . 
Place the dumplings 1 inch apart on the greased plates and steam on high heat for 15 minutes. 
Turn off heat and allow the Muthia to rest for 5 minutes with the steamer lid opened. 
Transfer the steamed bhaat na muthia onto a serving platter.

Tempering 

Heat oil in a small pan on medium heat. 
Add the mustard seeds, sesame seeds, curry leaves and allow them to crackle.
Drizzle the seasoning on top of the muthias and garnish with coriander leaves and serve.

Here are some other steamed snacks –

Makai na Dhokla / Steamed Corn Cakes

Chola Methi na Dhokla

Kotambir Wadi

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Bhaat na Muthiya

Bhat na Muthiya are steamed rice rolls made with leftover or cooked rice . These rolls are seasoned with herbs and soices and to make them nutritious veggies are added .

Course Breakfast, Rice, Snack, Tea Time

Cuisine Indian Cuisine

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 2 cups cooked rice
• 1/2 cup besan
• 1 tsp ginger paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chilly powder
• Pinch asafoetida
• 1 cup bottle gourd grated
• 1/4 cup coriander leaves finely chopped
• Salt to taste
• 1 tsp oil

Tempering

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• leaves Few curry
• leaves Coriander

Instructions

• Grease a steel plate .
• Get the steamer ready .
• Using a large wide bowl combine the cooked rice, gram flour, ginger paste , turmeric powder, asafoetida powder, red chilli powder, coriander leaves, bottle gourd for the muthias and mash well using a masher or with your hands. The mixture will look like a firm ball of dough.
• Pinch out lemon sized balls and shape them into small rolls .
• Place the dumplings 1 inch apart on the greased plates and steam on high heat for 15 minutes.
• Turn off heat and allow the Muthia to rest for 5 minutes with the steamer lid opened.
• Transfer the steamed bhaat na muthia onto a serving platter.

Tempering

• Heat oil in a small pan on medium heat.
• Add the mustard seeds, sesame seeds, curry leaves and allow them to crackle.
• Drizzle the seasoning on top of the muthias and garnish with coriander leaves and serve.

Notes

Check out what my BM buddies are doing here.