In a mixing bowl, take wheat flour, besan, rice or khichadi, salt, turmeric powder, red chili powder, garlic-ginger-green chili paste and oil. Mix well.
Add baking soda and put lemon juice over it. Mix well with rest of the ingredients. Use little water if you have to and make a smooth dough.
Apply little oil on the palm of your hand and make small balls out of dough. Keep it aside.
In a small bowl take the yogurt and mix it well.
Make a slurry of 1 tablespoon of besan and keep it aside.
In a big pan, heat up oil. Add mustard seeds, whole red chilies, cloves and a piece of cinnamon. When mustard seeds start to splatter, add cumin seeds and sesame seeds. Add hing/asafoetida, curry leaves and 1 tablespoon garlic-ginger-green chili paste. Also add turmeric powder and red chili powder.
Cook all on slow heat for about a minute or so. Add 2-3 cups of water, salt and bring it to boil.
Add prepared Muthiya balls. Cook for 7-8 minutes on medium heat. Stir occasionally in between.
By this time muthiya should be bigger in size. Take one muthiya out and pierce it with knife. If knife comes out clean and easily, muthiyas are cooked.
Now add yogurt and besan slurry. Cook for next 3-4 minutes.
Turn off the heat. And let it settle it down for about 10 minutes.
Bhat na Rasiya Muthiyas are ready. Add chopped coriander leaves and serve it hot.
