Friday, September 18, 2015

Rasiya Muthiya

                 Rasiya Muthiya is a traditional Gujrati recipe. The Muthiyas are basically rice dumplings and Rasiya means with gravy. So Rasiya Muthiya can be literally translated to rice dumplings with gravy. They gravy here is usually yogurt based and typically spicy.

                 If you have leftover rice, then this simple and quick dish is one of the best to use them. You can add green chilies, ginger or cilantro to it as well. But since I made it for a Jain festival, where green vegetables are avoided, I didn't use any of it.

  • 1 cup boiled Rice
  • 3 tbsp Whole wheat flour
  • 2 tbsp Chickpea flour (Besan)
  • 2 tsp Turmeric powder
  • 4 tsp Red Chili powder
  • 2 tbsp Yogurt
  • Salt to taste
  • 2 tsp Oil
  • A pinch of Asafoetida
  • 1 tsp Cumin Seeds
  • 2 cup Buttermilk (yogurt+water mix)
  • 1 cup water

For the Muthiyas:
  • Take a big mixing bowl, add the rice, turmeric powder, chili powder and salt and mix it well
  • Now add the whole wheat flour and the chickpea flour and mix well.
  • Then add the yogurt and make it in a dough. Make sure you don't add any water to the dough.
  • If the dough is too hard, add more yogurt, whereas if the dough is too tough, add some more wheat flour and chickpea flour.
  • Make small oval shape muthiyas and keep them aside
For the Gravy:

  • Heat some oil in a pan. Add the Asafoetida and cumin seeds.
  • Once the seeds start to crackle, add about 1/2 a cup water to it.
  • When the water starts to simmer a little, add a couple of muthiyas to it and stir it lightly
  • After that add the buttermilk and the remaining water and mix it well.
  • Now add the salt, turmeric powder and red chili powder and mix it well.
  • Once this mixture starts boiling, add the muthiyas one by one.
  • Now let it cook on medium heat till the muthiyas are soft and cooked, about 10-12 minutes.
  • If the gravy is less or it dries up, add a little water. Once the muthiyas are cooked, take it off the heat.
  • Serve it hot and enjoy.