Gujarati bhaat na muthiya that I make with leftover rice. A delicious steamed snack that's irresistible with a piping hot cup of chai!

Note ā This recipe has been refreshed from the archives with updated images and content. The method remains the same, but in our home, itās always been a flexible, free-style dish ā it changes every time depending on whatās in the fridge. Feel free to make it your own! First published in April 2010.
I'm pretty certain Gujarati households rarely have food waste and that's because they can turn leftover ingredients into pretty much any other dish. I've seen countless times my Mum using leftover rice to make vagharelo bhaat and these rice muthiya too.
Muthiya is definitely a fridge clear-out recipe - just add in grated dudhi, grated pumpkin, fresh methi, spinach, you name it (all probably leftover too!). A little bit like dal paratha made with leftover dal. Oh yeah and leftover dhokla chaat!
Growing up, I used to watch my mum make muthiya and I was convinced it was the easiest thing. She would move through the steps effortlessly ā mixing, shaping, steaming. I thought, how hard could it really be? But the first time I tried making them myself, I realised just how many things can go wrong. The dough can get too sticky, the muthiya can break while steaming, or they can turn out dense and heavy instead of soft and light. Phew. It turns out, it wasnāt that the recipe was simple ā it was just my mumās skill and years of practice that made it look simple.
Over time, with plenty of trial, error, and a few flops along the way, Iāve figured out how to get them just right. And now, Iām sharing everything Iāve learned so you can get them perfect too ā without the guesswork.
You can use the same muthiya dough here to make bhaat na rasiya muthiya too.
How To Make Rice Muthiya & Tips
Step 1: Make the Dough
In a large bowl, combine leftover rice (no need to mash it), chopped methi (or whatever veggies you have), your flours, yogurt, ginger-chilli paste, spices, sugar, oil, ajwain, salt, and baking powder.
š”Important tip:
Be careful with the flour ā adding too much can make your muthiya dense and chewy. Also, donāt overdo the baking soda or baking powder. Too much can cause the muthiya to break apart during steaming.
Use just enough water to bring everything together into a soft dough ā a little softer than chapati dough.
Step 2: Shape the Muthiya
Apply a little oil to your hands so the dough doesnāt stick. Divide the dough into 2-3 parts and shape each one into a tight cylinder by pressing the dough firmly in your fist.
š” Common mistake:
If you donāt press the dough tightly enough, the muthiya can crack or break while steaming.
Step 3: Steam
Grease your steamer plate well to prevent sticking (trust me, trying to peel stuck muthiya off the steamer is no fun).
Get the water boiling before adding the rolls to the steamer plate, so they get cooking immedietely.
Place the rolls in the steamer and steam for about 20 minutes. Check doneness by inserting a knife ā if it comes out clean, theyāre cooked through.
š” Pro tip:
Let the muthiya cool for a few minutes before trying to remove them. If you rush, they might stick or crumble.
Step 4: Slice and Temper
Once cooled slightly, cut the steamed muthiya into thin, oval slices.
Heat some oil in a pan and add mustard seeds, sesame seeds, and a pinch of asafoetida. Once they start to pop, add the sliced muthiya and sautƩ them for a few minutes until lightly golden and crisp.
Serve them with Indian ginger tea with milk or try something a little different with Rajkot green chutney with peanuts.
Storage - Muthiya are best eaten the day they are prepared to enjoy them at their freshest. Also, they contain leftover rice so best not to keep the dish for too long and that depends how long you can store it for. You can freeze muthiya on the day of preparation for up to 3 months. Allow to thaw then you can add another vaghar.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me onĀ Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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š Recipe

Leftover Rice Muthiya (Bhaat Na Muthiya)
Equipment
- Steamer
- Beeding charni chalni
Ingredients
Muthiya
- 1 cup cooked rice
- 2 cup methi or any other greens
- 1 cup whole wheat flour
- ½ cup pearl millet flour bajri flour
- ¼ cup gram flour besan
- ¼ cup shorghum flour jowar flour (optional)
- 2 tablespoon semolina optional
- ½ cup sour yogurt low fat yogurt
- 3 tablespoon ginger-chillies crushed
- 2 tablespoon red chilli powder
- 1 tablespoon turmeric powder
- 1 tablespoon ground cumin coriander dhana jiru powder
- ½ teaspoon garam masala
- 1 tablespoon salt
- 2 tablespoon sugar
- 1 teaspoon carom seeds ajmo
- 2 tablespoon oil
- ½ teaspoon baking powder optional
Vaghar
- 4 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 tablespoon sesame seeds
- ½ teaspoon hing
- 1 sprig curry leaves
- 4-5 large green chillies optional
Garnish
- 3 tablespoon coriander leaves
Instructions
- In a large mixing bowl or wide plate add all the muthiya ingredients.
- Combine with your hands to bring everything together.
- Add water a little at a time and knead a soft dough. Do not over-knead.
- Apply a little oil on your hands and divide the mixture into 4-5 parts. Then, using your fists, shape into cylinders.
- Add sufficient water into steamer or pot and bring it to boil.
- Place muthiya rolls on to a greased plate, container or charni that has holes. Keep some gaps between rolls.
- Steam muthiya on medium to high heat for at least 15-18 minutes, orĀ until a knife inserted into the centre comes out clean.
- Remove them from the steamer and allow to cool at room temperature for 10 minutes.
- Slice all the rolls using a knife into smaller pieves.
Vaghar
- To temper the muthiya, heat oil in a pan or kadai.
- Add mustard seeds and cumin seeds. Once they crackle add hing, chillies, curry leaves and sesame seeds.
- Gently add steamed and sliced bhaat na muthiya into vaghar, and mix using a spatula.
- Saute them for a couple of minutes, or until slightly crispy outside.
- Turn off the heat and sprinkle chopped coriander.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Sushma Mallya says
That looks delicious,happy easter jagruthi and love the tracks playing in your blog...just love to hear it whenever i come here
divya says
A new dish to me. Looks very comforting!!!
Sarah Naveen says
This is very new to me..looks so delicious..
Cool Lassi(e) says
Hey, this is a lovely dish. With little of everything in it.Lovely steamed dumplings.
ā„Sugarā„Plumā„Fairyā„ says
HA ha...have never heard of this before ...but ur snack yeah....coz i always find loads of deliciousness galore at ur amazing blog.....super yummy luscious good and am sure now ur daughter will take after u...
Pretty Zesty says
mmm I love dumplings! These look great!
Meena says
Hey Jag, lovely muthiya...never tried it at home before...AG jokie is badhiya:)) will tell my husband...
Swathi says
Jagruti,
I liked the Joke, Muthia looks perfect.
Hari Chandana P says
Wow... delicious.. u r gr8.. š
Rajee Mani says
Delicious treat indeed...
Angie's Recipes says
A new dish to me. Looks very comforting!
Simplyfood says
Muthia looks delicious I make these at least once a week my kids love them.I particularly like adding methi and courgettes the two veggies my kids will not eat unless I disguise them in muthia.I love your joke.
Kiran says
Muthiya looks very delicious.I tried them first time at my Gujarathi neighbors house.She makes them with methi and palak.
kitchen queen says
Hi Jagruti nice reading ur interesting article and muthiya looks delicious and tempting.
Pam says
I just love coming to your blog and learning new things and especially your delightful humor...u r great! Your dishes always look SO heavenly!
Happy Good Friday and Easter to ya Sweetie and to your Sister too!
xoxo