Muthia / Rice flour dumplings / how to make Fara /HowtomakeChattisgarhimuthia
Hi friends , today I am going to share a very traditional recipe from Chattisgarh India . Chattisgarh is popularly known as the " Rice bowl of India " for it produces rice on large scale . Rice is eaten widely in the state . Especially people in villages are dependent on rice.
Muthia or rice flour dumplings are a very popular breakfast dish in every Chattisgarhi household. People enjoy muthia with tomato or tamatar chatney . This muthia is also known as Fara in Uttarpradesh .
Muthia or rice flour dumplings are a very popular breakfast dish in every Chattisgarhi household. People enjoy muthia with tomato or tamatar chatney . This muthia is also known as Fara in Uttarpradesh .
Muthia is my family's one of favorite Chattisgarhi breakfasts . My kid loves eating muthia . He eats muthia without chatney or sometimes enjoy with tomato ketchup. I learned cooking muthia from my SIL but I made little changes to original recipe which I will discuss later.
Muthia is eaten with Tomato-Cilantro chatney in Chattisgarh and it goes well with it.
Ingredients
For making Muthia or dumplings
- Rice flour 3 cups
- Salt to taste
- Hot water as needed or around 2 cups
- Oil 2 tbs
- Black sesame seeds 1 tbs
- Green chillies finely chopped (optional)
- Cilantro for garnishing (optional)
Method
Boil around 3 cups of water. When water start boiling , remove water from heat.
In a big bowl , take rice flour , add salt and mix well.
Start adding hot water in rice flour and mix water- rice flour with the help of a spoon.
When this turns into a very thick batter kind of , keep it aside to set and cool down.
After 5-10 min , make a nice smooth dough out of thick batter with your hand. You can apply little oil on your palm if you having difficulty in making dough. Keep the aside.
Take a big kadhai or big deep saucepan . Add 5-6 cups of water and put the water on heat. Let this water boil.
Now take a lemon size dough and roll the dough between your both palms. Make all the dumplings out of dough as shown in pic while water is boiling.
When water starts boiling , dump all the dumplings in boiling water very gentely because these dumplings are very soft and tender.
Let cook the dumplings or muthia in boiling water until they become hard. After 5-10 min you will notice dumlings start hardening .
In original recipe, people don't cook the dumplings separately in boiling water. They cook muthia in tadka or tempering with little water. Whenever I cook muthia this way , dumplings turn mushy.
Let cook the dumpling in boiling water for another 10 min.
After 10 min , separate the dumpling from water.
Heat oil in a plan Add black sesame seeds. When sesame seed starts crackle, you can add green chillies . Traditionally we don't add chillies.
Now add all dumplings and mix it very well so that dumplings should be mixed with oil and sesame seeds.
Fry the dumplings for 5- 10 min on medium heat until you get golden crust on some dumplings.
You can now garnish with finely chopped cilantro.
Here Muthia is ready to serve with Tomato-Cilantro chatney.
When water starts boiling , dump all the dumplings in boiling water very gentely because these dumplings are very soft and tender.
Let cook the dumplings or muthia in boiling water until they become hard. After 5-10 min you will notice dumlings start hardening .
In original recipe, people don't cook the dumplings separately in boiling water. They cook muthia in tadka or tempering with little water. Whenever I cook muthia this way , dumplings turn mushy.
Let cook the dumpling in boiling water for another 10 min.
After 10 min , separate the dumpling from water.
Heat oil in a plan Add black sesame seeds. When sesame seed starts crackle, you can add green chillies . Traditionally we don't add chillies.
Now add all dumplings and mix it very well so that dumplings should be mixed with oil and sesame seeds.
Fry the dumplings for 5- 10 min on medium heat until you get golden crust on some dumplings.
You can now garnish with finely chopped cilantro.
Here Muthia is ready to serve with Tomato-Cilantro chatney.
Thanks!!!
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