To leftover rice, add whole wheat flour, oil, dahi, red chili powder, turmeric powder, roasted cumin powder and salt to taste. Use your hands or masher to mix well.
Grease your clean hands with some oil, and the take portions of the mashed rice to make into oval shape. Set aside.
Heat a pan with oil, and add in mustard seeds to begin tempering.
Then add in sesame seeds and asafetida.
Place each muthia in the pan carefully and let it cook on both sides until it is golden brown and crisp. This will take at least 30 minutes.
Enjoy muthia with ketchup.