Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup cooked rice
- ½ cup wheat flour
- ½ cup gram flour
- 1 onion, chopped
- hot pepper, chopped and seeded to taste
- 1 small piece of ginger, minced
- 1 tsp salt
- ½ tsp turmeric
- 1 Tbsp oil
- 2 Tbsp milk or yogurt
Directions
Mix rice, flours, vegetables and spices together. Add oil and milk.
Add more milk if necessary to make manageable but not sticky dough.
Form sausage-like shapes (about the size of a D battery) with your hands.
You should get 8-10 muthyas.
Place a metal colander in a pot with boiling water, making sure that the level of water is below the bottom of the colander.
Place the muthyas in the colander, cover and steam until hard, about 30 minutes.
Add more water if the water level gets too low.
They are good plain or dipped in sauce, such as garlic butter.
Category:New Guinean Recipes
Category:New Guinean Snacks