Thepla from leftovers

Thepla....just this one word is enough for me to crave for this yummy food. Any gujju family's trip is incomplete without those theplas and pickles. There are so many varieties and ways to make it. There are quite few things which go very well with them like pickles,curd,curry, chutney, tea, coffee, ketchup etc.

This recipe of thepla, it is totally full proof recipe because it is made from leftover khichadi/ plain rice. I don't recommend using leftover pulav because all the vegetables in the pulav. Those vegetables make rolling the thepla harder.

Ingredients

leftover khichadi

whole wheat flour

ginger chili paste

chopped cilantro

lemon juice

sugar(optional)

salt as per taste

oil for cooking

Spices

carom seeds

sesame seeds

turmeric powder

coriander cumin powder

red chili powder

Take the khichadi in one big bowl to knead the dough. Mash the khichadi with your hand as much as possible. Discard any whole spices or peanuts from the khichadi. Now add the flour slowly and start combining the dough. Make sure to add just enough dough, so all the khichadi gets comibined. Now add all the spices,cilantro,salt and sugar. Make the dough with very little or just without water. Don't knead this dough too much otherwise with all the rice in it, it will become too sticky to handle.

Divide into equal portions and roll into thin circles. Heat one flat griddle or tava and cook all the thepala using oil as required.

We enjoyed our thepala with hot tea and enjoyed!

Notes:-

I have not mentioned specific measurements for this recipe because it all depends on the quantity of leftover khichdi/rice, type whole wheat flour and consistancy of khichadi/rice

If you make this thepala with leftover khichadi, then keep in mind that there are already some spices and salt in the khichadi.

If you make this thepala with plain rice then add spices for flour and rice accordingly.

This thepla doesn't require too much oil to be safe because of rice.

I like to have lots of cilantro in these thepalas, they really add nice flavor to this dish.

Bhat na Muthiya~Rice steamed dumplings

I invited some guests last week for dinner and we had everything from starter to dessert. Most of the rice was still there after dinner. I was not at all surprised because this happens with me most of the time. As every time, I decided to use this rice to make Muthiya(steamed dumplings). I like any kind of muthiya and especially these rice muthiya are really soft.

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.

Ingredients:-

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

coriander powder

turmeric powder

salt

For tempering

oil

sesame seeds

mustard seeds

curry leaves

chopped cilantro

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.

For tempering

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.

Notes:-

Normally I use ghau no jado lot(coarse wheat flour) for muthiya, but you can also make it with normal wheat flour.