28/04/2026
I love muthiya in every form… but this version is just 🤌🏼🤌🏼
Dudhi muthiya & fresh methi come together in this flavourful pulao, and paired with kadhi + papad, it’s pure comfort 🤍
Would you try this combo? Let me know in the comments!
Ingredients for Muthiya:
2 cups Lauki, grated
3/4 cup Coriander Leaves, finely chopped
1 tbsp Ginger Chilli Paste
Salt, to taste
Sugar, to taste
1/4 tsp Hing
1/2 tsp Turmeric Powder
1/4 cup Besan
¼ cup Coarse Wheat Flour
Ingredients for Pulao:
1 tbsp Oil
2 tsp Mustard Seeds
2 tsp White Sesame Seeds
1 twig Curry Leaves
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1/2 cup Methi Leaves, finely chopped
2 cups Basmati Rice cooked
Coriander for garnish
Method:
- In a bowl, add grated lauki and squeeze out all the water
- Add in all the other ingredients and mix everything well
- Add flours in batches just enough to bind the muthiyas well
- Preheat a steamer with water and grease the steamer basket with oil.
- Shape the dough into thin logs and place them in the steamer.
- Cover and steam on high for 5 minutes, then on low flame for 12 to 15 minutes until cooked through.
- Turn off the heat and let them cool slightly. Remove and cool completely.
- Cut into small muthiyas and keep aside
- Heat oil in a pan add in the seeds, curry leaves, masalas and toss in the muthiyas
- Stir till they coat well with the oil and masalas
- Then add in chopped methi and cook for another minute
- Lastly add in cooked rice and toss gently and season with salt if required
- Serve hot with kadhi and garnish with coriander
