Gujarati Muthia / Spicy Steamed Dumplings from Leftover Rice

What to do with leftover rice?  Traditionally, it is used to make chapatis, vagarala rice, bhajia and muthia.  Dolubai our neighbour made some muthia for us recently.  They were so delish, I asked her for the recipe and here they are. Thank you Dolubai

Recipe
1 cup cooked rice,
1/4 cup methi / fenugreek finely chopped
1/4 cup coriander; finely chopped
1/4 cup onions; finely chopped
1/2 cup courgette / zucchini; finely grated
2 cloves garlic; minced
2 inch ginger; grated
2 green chillies; finely chopped
1/2 teaspoon turmeric
1/4 cup millet flour
1/4 cup chapati flour
1/4 cup semolina / soji
1/4 cup chickpea flour
1/2 teaspoon Sodium Bicarbonate
1/4 cup oil
1/4 cup yogurt
for tempering / vaghar
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 tablespoon sesame seeds
a few curry leaves
salt to taste

1. Put all the ingredients except for the vaghar/tempering spices with the salt in a bowl and mix. Let it stand for 10 minutes, as water will be released from the courgette.
2. If it is too dry add a few drops of water until you get a fairly firm dough, it should be a little sticky. 
3. Take a small lime size ball of dough in your palm and shape with your fingers to form sausage shaped muthia
4. Place in a steamer for 15 minutes.
5. When cool, cut into bite size pieces and place in a serving dish
6. Heat the oil, add the cumin, mustard and sesame seeds with the curry leaves, let the brown and pour over the muthia.
7. Garnish with coriander if desired.
8. Put it in your lunch box for tomorrow!

The taste is similar to dhokra