Normally they are made using besan(gram flour), but this I use ragi and wheat flour along with besan to give it a healthy twist. These muthiyas are perfect for weekend healthy and filling breakfast.
2 cups rice
5 tbsp besan(gram flour)
5 tbsp ragi flour (optional)
5 tbsp coarse wheat flour/wheat flour
2 tsp ginger chilly paste
1-2 tbsp olive oil/any oil
3-4 tbsp curd
1 tsp sugar
1 tsp lemon juice
red chili powder
If you are using leftover rice, then sprinkle some water and microwave for 30 secs. Then mesh the rice by your hand.
Take one big mixing bowl and add meshed rice. Then add all the flour and mix flours with rice very well. Add oil,curd, sugar and lemon juice. Add all the spice and salt as per taste. Make soft dough using water as needed.
Divide mixture into 5 to 6 equal size balls and roll them into cylindrical shapes using your hand. Place them in steamer and steam for 15-20 minutes. Let it cool and cut each roll into thin pieces.
Heal oil in pan and add mustard seeds. When they start spluttering add sesame seeds and curry leaves. After half minutes, add cooked muthiya and saute for 5 minutes.
Garnish with chopped cilantro and serve hot with tea or chutney.
Normally I use ghau no jado lot(coarse wheat flour) for muthiya, but you can also make it with normal wheat flour.