Musmusiya for Lactating Mothers ~ Steamed Nuggets with Ajeeta Mehta

by on June 15, 2017

A traditional Gujarati recipe with cooked rice and multigrain flour, musmusiya are steamed nuggets, a much-loved dish in the Mehta household. It is ideal for the dry days of Ashtami and Chaturdashi when no fresh vegetables or greens are consumed. This multigrain flour can be stored and kept for months. It is highly nutritious and easily digestible. Ajeetaji uses it in many ways—for making parathas, white sauce and soups.


  • Cooked rice (even leftover rice): 2 cups
  • Multigrain flour*: 1 cup
  • Kasoori methi: 2 tbsp
  • Chilli powder: 1 tsp
  • Coriander powder: 1 tbsp
  • Turmeric powder: 1 pinch
  • Asafoetida powder: 1 pinch
  • Oil: 3 tbsp
  • Salt to taste


  1. Mix all the ingredients gently without mashing the cooked rice. Set this mixture aside for an hour. (You can set aside for just half an hour or even 2-3 hours depending on your convenience).
  2. Roll the mixture into 3-inch rolls.
  3. Steam the rolls for 10 minutes by placing them in a perforated plate. Allow to cool.
  4. You can serve these rolls in a variety of ways. Simply sprinkle oil over the rolls and enjoy them.
  5. You can serve them with a sweet or spicy mango pickle.
  6. Traditionally, these rolls were served with a spicy mixture of salt, red chilli powder, coriander powder and asafoetida powder.
  7. To keep it healthy, simply serve them with plain yoghurt.
  8. And finally, as postnatal foods are a favourite topic between us right now, Ajeetaji recommends that these rolls are ideal for lactating mothers—to be served with ghee and sugar!

*To make the multigrain flour, grind 2 cups moong dal (with skin), 1 cup bajra, 1 cup rice, ¼ cup wheat and ¼ cup chana dal into a coarse powder (like chiroti rava). Ajeetaji prefers to grind this in the mill. If you are grinding at home, make sure the grains are sundried well.
Photo Courtesy: Harmony Magazine

Part-1 of this post is an interview with Ajeeta Mehta, an expert at postnatal care from Chennai.
First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers.


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