Name: Left over rice Muthiya recipe by Pina Raval at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: Left over rice 1 bowl; Wheat flour 1 bowl; 1/4 cup besan; Oil- 2 tablespoons; Salt to taste; 1/2 tsp red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp dhania/coriander powder; 1 tsp lemon juice; Fresh coriander leaves, to garnish; Soda 1/4 tsp; 1/2 tsp sesame seeds/til; 1/4 tsp jeera/cumin seeds; 1/4 tsp mustard seeds/rai; 1/2 tsp hing/asafoetida; 2 tbsp curd

ABOUT Left over rice Muthiya RECIPE

A dish that's perfect for breakfast.

Ingredients Serving: 3

Left over rice 1 bowl
Wheat flour 1 bowl
1/4 cup besan
Oil- 2 tablespoons
Salt to taste
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp dhania/coriander powder
1 tsp lemon juice
Fresh coriander leaves, to garnish
Soda 1/4 tsp
1/2 tsp sesame seeds/til
1/4 tsp jeera/cumin seeds
1/4 tsp mustard seeds/rai
1/2 tsp hing/asafoetida
2 tbsp curd

Instructions

Start by making the dough like roti (loose) and mix in wheat flour, besan, rice, all the masalas and 2 tbsp of curd. (except for the lemon juice). Keep it aside for 1 hour. After this time, make any desired shapes of tikki from it.
Double boil these tikkis for 20 minutes (like idli in a double boiler). Then let it cool and cut in pieces.
Now make a tadka of rai, hing, jeera and til and mix it with these tikkis.
Garnish it with coriander and pour lemon juice on top. Serve it hot.

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