Name: Rice Muthias
Yield: 4
Ingredients: Cooked rice – 1 cup; Besan/ gram flour – 2 tbsp; Onions – 1 small; Spring onions – 1 cup; Coriander leaves – 2 tbsp; Green chilli and ginger paste – 1 tbsp; Red chilli powder – ½ tsp; Chaat masala – ½ tsp; Hing/ asafoetida powder – ½ tsp; Oil – 2 to 2 ½ tsp; Turmeric powder/ haldi – 1/8 tsp; Coriander seeds/ dhania – 1 tbsp; Salt to taste; Few tsps oil to grease/ drizzle; Chaat masala – to sprinkle; Oil – 1 tbsp; Rai/ mustard seeds – 1 tsp; White sesame seeds/ til – 2 tsps; Green chillies – 2; Kashmiri chilli powder – ½ tsp; green chutney

Instructions

Chop the onions, spring onions (if adding) finely. Wash and chop coriander leaves finely. Make ginger and green chilli paste. Slit the green chillies for tadka lengthwise. Mash the rice well with hands.
In a bowl add in all the ingredients from cooked rice to salt. Mix and mash well.
Keep a steamer over heat (with bottom filled with water as usual).
Grease palm and shape the rice mixture into muthias or make balls and flatten slightly or simply make it into desired shapes. But keep the size small so as cook well.
Arrange them on steamer plate. Drizzle muthias lightly with oil if required. Keep the plate inside the steamer and steam for 8 to 10 mins over medium flame. Remove and sprinkle with some chaat masala while still hot..
For tadka, heat oil and add mustard, sesame, let splutter. Remove from heat and add slit green chillies, chilli powder (if adding). Mix and pour evenly over the steamed muthias.
Serve hot with green chutney.

Note

Muthias taste equally good even without the spring onions. You may increase the coriander leaves to 3-4 tbsp if not adding spring onions.
Adding chilli powder to tadka is just for color and optional.
Ideal recipe to use of leftover use leftover short grained/ sona masoori cooked rice.
Do not add too much besan as it will make muthias floury/ raw on the inside.

Rice Muthias

Rice Muthias

Rice Muthias

Description

Ingredients

For tadka/ tempering

To serve

Instructions

Note

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