Bhaat(Rice) na Muthiya

We used to make this muthiya at my mom's house with leftover rice. I haven't had this since I got married and moved to Settle. I had never made this before, but I had some leftover rice at home, and instantly remembered this muthiya. I made it this morning to take to work for my lunch. This is how I made it.

Ingredients: (Serves 1)
1/2 Cup Leftover Rice (We use short grain brown rice at home, so that is what I used for this muthiya)
4 Tablespoon Besan (Gram Flour),
Salt, To Taste,
1 Teaspoon Red Chili Powder,
1/4 Teaspoon Turmeric Powder
1 Teaspoon Kasuri Methi, Coarsely Crushed

Tempering:
1 Tablespoon Oil,
1/2 Teaspoon Mustard Seeds
1/2 Teaspoon Cumin Sees
1/2 Teaspoon Sesame Seeds
1 Pinch Asafoetida

Method:
Loosen, and break the rice with the help of a fork. Add the rest of the ingredients and mix well. Divide the mixture into 2 and make oblong shaped muthiya out of that.

Heat water in a steamer. Grease the steamer tray, and put the muthiya in the tray. Cover and steam on high flame for about 20 minutes, or until a toothpick inserted to the center of the muthiya comes out clean. Take off of the stove. Take out the steamer tray and let it cool completely. When the muthiyas have cooled down cut them into 1.5 to 2 inch thick pieces.

Heat oil in a pan. When hot, add the mustard seeds. When the seeds stop to splutter, add the sesame seeds and cumin seeds. Wait for 10 seconds, then add the asafoetida. Immediately add the cut muthiya. Stir to coat the muthiyas with the tempering. Cook on medium flame for 5 minutes, stirring once or twice. Take off of the stove. Serve with chutney or ketchup.

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