Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, left over khichadi and carrot paneer paratha masala muthia (steamed dumplings). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Left over khichadi and carrot paneer paratha masala muthia (steamed dumplings) is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Left over khichadi and carrot paneer paratha masala muthia (steamed dumplings) is something that I have loved my whole life.
Muthia dhokla is yet another variation of traditional Gujarati Dhoklas that I often prepare at home. Muthia dhokla are steamed or fried dumplings made from. Heat the oil in the frying pan over medium high heat.
To get started with this recipe, we must first prepare a few ingredients. You can cook left over khichadi and carrot paneer paratha masala muthia (steamed dumplings) using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Left over khichadi and carrot paneer paratha masala muthia (steamed dumplings):
- Prepare 1 bowl left over khichadi
- Prepare 1/2 bowl carrot and paneer(paratha stuffing)
- Prepare 1 ripe banana mashed
- Make ready 2 tablespoon oats flour
- Take 1/2 cup pearl millet flour
- Prepare 1/4 cup Sorghum flour
- Get 2 tablespoon oil
- Take 1/2 teaspoon turmeric
- Make ready 1 teaspoon chilli powder
- Prepare 1 tablespoon chilli garlic paste
- Make ready 1/2 teaspoon ginger paste
- Take 2 tablespoon coriander leaves
- Prepare 1 teaspoon sesame seeds
- Take to taste Salt
- Take 1 teaspoon ajwain seeds
- Make ready 1/2 teaspoon baking powder
The rice and toovar dal in the khichadi combine with the flours to give the parathas a wonderful texture, while the spices in the khichadi give it a nice taste. The dough is further tinged with asafoetida and chilli powder to make. Add the dumplings to a bamboo steamer, leaving some space between each dumpling to prevent them from sticking together, and steam them over a To make sure the dumplings don't stick to the steamer, lightly oil the steamer or lay down some lettuce leaves in the bottom of the steaming racks. Paneer Paratha is delicious dish in which the Indian bread is stuffed with cottage cheese.
Steps to make Left over khichadi and carrot paneer paratha masala muthia (steamed dumplings):
- Mix all the ingredients in a bowl
- Make sure its of thick consistency
- In a steamer add water and bring it to boil.
- Grease the steamer plate. Take a modak mould and oil it and make muthia in modak shape and steam for 15 minutes. Check with tooth pick. It should come out clean.
- You can eat straight away or can give tadka of cumin, sesame and mustard seeds.
It is a filling and healthy dish usually served with raitha, curd or pickle. You can prepare this with homemade paneer or store bought ones. Today we will learn how to make Paneer Paratha or cottage cheese stuffed. Methi muthia are steamed or fried dumplings made from chickpea flour and fenugreek leaves/methi. There are various ways of making muthia… I made both versions of methi muthia, steamed and fried.
So that is going to wrap it up with this special food left over khichadi and carrot paneer paratha masala muthia (steamed dumplings) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
