Rasiya Muthiya (Rice Dumplings in Gravy)

Ever wondered what to do with left over rice? Usually I make "Vagharelo bhat" or "Fodni Rice" with any leftover rice I might have, but today I just remembered that my mom used to make Rasiya muthiya, (which I really liked ) when we were in India. I hadn't had it for the past 10 or so years, and ofcourse I had never made it, but I still wanted to give it a try. So today I made rasiya muthiya. It turned out pretty good.

The muthiyas are made with rice, besan (Gram flour), and some spices. The "raso" or gravy is made with buttermilk (chhash), and spices.

Here is the recipe for making rasiya muthiya

Muthiya (Dumplings):

1 Cup leftover rice

1/2 Cup Besan (Gram flour)
1/2 Teaspoon Red Chili Powder
1/4 Teaspoon Turmeric Powder
Salt to taste

Gravy or "Raso"
3 Cups buttermilk, or "Chhash" (1 cup yogurt & 2 Cups water...mixed well)
1/8th Teaspoon Turmeric Powder (optional)
1/8th Teaspoon Red Chili Powder
Salt to taste (Remember that the muthiyas have salt too)
1/4 Teaspoon Ginger (Grated)

Tempering
1 Teaspoon Oil
1/4th Teaspoon Musterd Seeds
1/4 Teaspoon Cumin Seeds
2-3 Curry Leaves
1 Slit Green Chili
1/8th Teaspoon Asafoetida

Method

Mash the rice and combine all the ingrdients needed for muthiya. Make small dumplings as shown in the picture below and keep aside.. You should not require any water to form the dough for the muthiya. Just in case you think that the dough is too dry, first of all make sure that the rice is mashed well, and if needed add 1-2 Teaspoon water and make the dumplings.

In a pan, heat the oil and add the mustard seeds. When the seeds start crackling  reduce the flame and add the cumin seeds, slit green chili, ginger and curry leaves.

Cook for about a minute, then turn the flame to medium high. Add the buttermilk, salt, chili powder, and (optional) turmeric powder. Partly cover and bring it to a boil. Then add the dumplings one by one, while stirring slowly.

Cook for 8-10 minutes. Serve hot.

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