Oats muthia with rice

Name: Oats muthia with rice
Cuisine: British
Ingredients: 2 cups oats; 2 cups gratted beetroot or carrots; 1 cup fenugreek leaves; 1/2 cup dill; 1 cup sorghum flour; 2 tablespoon plain flour; 1 tablespoon sugar; 1 teaspoon chilli powder; 1 teaspoon turmeric powder; 1 tablespoon cumin and coriander powder; 1 teaspoon garam masala; to taste Salt; 1 tablespoon sesame seeds; 1 cup yogurt; 1 teaspoon eno; 1/2 cup soaked rice

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

#steamedfood

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

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Ingredients

2 cupsoats
2 cupsgratted beetroot or carrots
1 cupfenugreek leaves
1/2 cupdill
1 cupsorghum flour
2 tablespoonplain flour
1 tablespoonsugar
1 teaspoonchilli powder
1 teaspoonturmeric powder
1 tablespooncumin and coriander powder
1 teaspoongaram masala
to tasteSalt
1 tablespoonsesame seeds
1 cupyogurt
1 teaspooneno
1/2 cupsoaked rice

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Steps

1

In a bowl mix all ingredients for muthia and make a dough. Drain water from soaked rice. Greasing palm with oil make small rounds and roll in soaked rice.
Steam in a steamer for 15minutes.
2

You can omit the rice and make barrel shaped and steam. Let it cool and cut in small cubes.
In a pan add 2 tablespoon oil, add 1/2 teaspoon cumin seeds, 1 teaspoon sesame seeds, 1/2 teaspoon mustard seeds and curry leaves. Once it starts fluttering add the muthias and toss thoroughly and let it cook for 2/3 minutes and garnish with coriander leaves.
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Rekha Bapodra @rekhascooking

on February 06, 2020 13:16

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.