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)
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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10 comments:
Interesting dish! wont the muthiya split apart? or gram flour binds well?
Thanks Partia,
No the muthiyas don't split apart at all. You just have to make sure that the rice is mashed properly, and the gram flour is well blended with it.
This is such a classic recipe....not many ppl know about it.....I love it,I blogged about it a while ago too! I sprinkle some sugar on top and eat it piping hot. :)
cheers,trupti
the spice who loved me
Yep Trupti, I agree with you. Even my husband didn't know about this dish:) But he liked it when he tasted it. I used to have it quiet often in India. BTW, sprinkling sugar on hot muthiya sounds interesting. I will surely try it when I make it next time.
Oh My god...i didnt believe that this classic recipe would be on the internet...thanks so much for puttin it on Nehal. Im married into a Kathiyawadi family and my husband and father in law rave abt this recipe....gona surprise my dad in law with this tonight...cant wait!! thanks so much:)
Good to know that I could help. Do try it and let me know how surprised your FOL and Husband were:)
the photographs are not visible here. Can we boil the muthiyas seperately and then add? will it be equally tasty?
If you boil the muthiya separately(in water), then the muthiya will absorb water and will taste a little bland compared to the muthiya boiled in the buttermilk gravy (per the recipe). If you don't want to boil the muthiya with the gravy, then the other option would be to steam the muthiya. This way, the muthiya will be fluffy and will soak up some of the buttermilk gravy when you mix them with gravy.
About pictures, thank you for pointing out. I will try to re-upload them. For some reason, blogger seems to remove pictures from my older posts.
My mother "BAA" use to make this so called "rasya dhokla" Her preparation I cant forget was Simple but amazingly delicious. We were South Gujarati but I believe this was authentic Kathyavadi Receipie. Honestly made from leftover rice, spices and Chhas curry. If eaten with bajri rotli -ummy. Perfect light evening meal. None knew the receipie-look for it many times on google in past and never found but now its there. Thanks for sharing.
Thank you MM for the wonderful comment. I am glad that you found the recipe that you had been looking for since a long time. We always made rasiya muthiya from leftover rice. I have never tried it with bajra na rotla. Sounds yummy. I will try it the next time I make rasiya muthiya.
Nehal
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