Leftover Rice Muthia

Ingredients

• 2 cups leftover cooked rice
• ½ cup gram flour (besan)
• 1 tablespoon ginger-green chilli paste
• 1½ teaspoons coriander Powder
• Salt to taste
• ½ teaspoon turmeric powder
• ¼ teaspoon red chilli powder
• ¼ teaspoon cumin powder
• 1 teaspoon sugar
• ¼ cup yogurt
• A pinch of baking soda
• 2 teaspoons oil
• 3 tablespoons whole wheat flour

Tempering

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ½ tablespoon white sesame seeds
• A pinch of asafoetida (hing)
• 10-15 curry leaves
• 2-3 green chillies, slit
• 2 tablespoons chopped fresh coriander leaves

Method

1. Take rice in a bowl, add gram flour, ginger-green chilli paste, coriander powder, salt, turmeric powder, chilli powder, cumin powder, sugar and yogurt and mix well.
2. Add baking soda and oil, mix well. Add whole wheat flour and knead into soft dough.
3. To make muthia, grease your palms with oil, take a portion of the dough and shape into a cylinder.
4. Heat sufficient water in a steamer.
5. Place the muthia in the steamer basket and steam for 12-15 minutes. Switch the heat off and allow to cool completely. 
6. Cut muthiya into 1 inch roundels.
7. Heat oil in a non-stick pan, add mustard seeds once they splutter, add cumin seeds, sesame seeds, asafoetida, curry leaves and green chillies and sauté for a few seconds. Add muthiya roundels and coriander leaves and toss well. Take the pan off the heat and transfer into a serving bowl.
8. Serve hot.