1 cup rice or khitcherie (khitcherie tastes better)
1/2 cup wheat flour
1/2 gram flour*
1 onion chopped
1 hot pepper chopped and seeded (optional)
1 small piece of ginger, finely minced
1 tsp salt
1/2 turmeric powder
1 Tbsp oil
2 Tbsp milk or yogurt
Mix rice or khitcherie, flours, vegetables, and spices well. Add oil and milk to the mixture. Add more milk if necessary to bind the dough. You want the dough to be manageable, but not sticky. Form sausage-like shapes out of the dough with your hands. You should get about 8 to 10 of them. Place them in a colander and steam until hard, about 30 minutes.
Muthya tastes good dipped in a garlic oil. Finely chop a few garlic cloves and put in about 2 Tbsp of oil and let sit for an hour before using.
*Gram flour is garbanzo bean or chick pea flour. You can use a spice mill or a wheat mill (as on a Kitchen Aid mixer) to grind the beans.