Wednesday, June 8, 2016

Bhaat Na Rasawala Muthiya

Bhaat na rasawala muthiya is an option for you during those times you've cooked too much rice and want to utilize it for another meal (that or you may make extra rice on purpose if you enjoy this!). This is a family favorite recipe originating from the Gujarat region of India. The muthiya are made from cooked rice simmered in a yogurt spiced gravy. As they are boiling, the muthiya will soften and subsequently melt in your mouth when you eat them. The gravy may be slightly sour and medium spicy, but you may add to or subtract from the ingredients as you see fit to tailor to your own taste. In the end, I garnish it with chopped onions, tomatoes and green coriander leaves. Yummy! Hope you enjoy it.

Prep time: 20 minutes
Cooking time: 20 minutes
Servings: 4


For Muthiya:
  • 2 cups cooked rice
  • 3 tablespoon chickpea flour/ besan
  • 3 tablespoon whole wheat flour
  • 1-1/2 teaspoon ginger paste
  • 1 teaspoon chopped green chili (adjust according to your heat level)
  • 1 teaspoon red chili powder
  • 1 teaspoon dhanajeera powder
  • 1/2 teaspoon turmeric powder
  • Pinch of sugar
  • 1-1/2 teaspoon lemon juice
  • 1 tablespoon chopped green coriander leaves
  • Salt to taste
For Gravy:
  • 1 cup yogurt
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon chile chopped
  • 1/4 teaspoon ginger paste
  • 6 to 7 curry leaves 
  • 2 tablespoon oil or ghee
  • Pinch of asafoetida
  • Salt to taste
  • 2-1/2 cups water (approx.)
  • 1 small chopped onion, for garnish
  • 1 small tomato, for garnish
  • 1/4 cup chopped fresh green coriander leaves, for garnish
  1. In a bowl, take all the ingredients listed under muthiya and mix well to make it thick and doughy without adding any water.
  2. Shape them into small sized muthiyas (see photo below) and keep aside.
  3. In a bowl, take yogurt and add red chili powder, turmeric powder, cumin powder, coriander powder and salt. Mix well and make the batter thin by adding water.
  4. Heat oil in a pan or kadai on medium heat. Add mustard seeds and cumin seeds and when it starts to crackle, add hing/ asafoetida. Add green chili and ginger paste and saute for few seconds before adding curry leaves.
  5. Add prepared yogurt mixture and bring it to a boil.
  6. Once it starts boiling, add muthiya one by one. Let it boil and keep cooking.  If it dries up, then add more water. Keep cooking until muthiyas are cooked (approximately 15 minutes, minimum).
  7. Once cooked, turn off the stove.
  8. Garnish with onion, tomato and coriander leaves.
  9. Serve hot.

Shape of muthiya

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