Rasiya Muthiya

RECIPE: RASIYA MUTHIYA

Rasiya Muthiya or Rasawara Muthiya is a traditional Gujarati recipe where instead of steaming muthiya they are added to kadhi and allowed to simmer till done. Usually, the muthiya are made with leftover rice or khichdi. This dish is served as a side dish with bhakrior rotla. Or enjoy it on its own as a light meal option like my family does.

Memories

Actually, Rasiya Muthiya is not a dish that I grew up with though it is a traditional Gujarati dish. I guess my mum did not make them as probably the family didn’t like them. First introduction to this delicious, slightly sour and melt in the mouth muthiya dish was after my marriage.

Introduction to Rasiya Muthiya

My mother in law, Nunu made them and I totally fell in love with the dish. And when she started with the kadhi, in a huge sufuria or pan, I was wondering why she is making so much. Undoubtedly, I helped her to roll the tiny muthiyas and oh my there were so many.

As I watched in bafflement the whole process, the last muthiya went into the simmering kadhi. Then she washed her hands and said “that is done for today.” What? I thought, no other food to be prepared? What if I don’t like this dish? However, come lunch time and knew why there was no other dish prepared! The whole family relished rasiya muthiya on their own and so did I.

Watch And Learn

Second time Nunu made them, I sat with my recipe book and jotted down the measurements and method. In reality, Nunu does not have specific measurements for many dishes that she prepares.

Then one fine day came my turn to prepare rasiya muthiya on my own with Nunu watching every step. Indeed, my first attempt was not bad at all, although the muthiya were a little hard. From that, learned where I went wrong.

Evidently, now tables have turned!  Nunu claims she cannot remember how to make rasiya muthiya and is waiting impatiently for me to go to India so that I can prepare the dish for her.

Should I Make The Kadhi Or Not?

While some people just boil yogurt and water with masalas(spices) Nunu taught me to add a bit of chickpea flour (besan) so that the yogurt mixture does not curdle. In fact, we all know that how much ever you stir, on heating yogurt on its own tends to curdle.

Can I Use Leftover Kadhi?

Certainly you can.  Obviously, you will need to add some water to make it thin. As the muthiya simmer in the kadhi it lets out a bit of the flour making the kadhi a bit thick.

Can I Use Leftover Rice Or Khichdi?

Yes, definitely. Use any, leftover rice – plain, khichdi, even pulao. Yes I’ve used leftover pulao too. Before adding to the muthiya mixture I mash it lightly to mash the veggies in it.

Should I Add Vegetables To The Muthiya Mixture?

Yes you should not only for added nutrients but also because it helps to make the muthiyas softer. Usually fresh fenugreek(methi) and grated bottle gourd (doodhi) are added. However, you can add grated zucchini, carrot, chopped spinach instead.

How To Roll The Muthiya Mixture?

The mixture should not be too hard or too soft. Grease your hands with some oil and roll muthiyas into a ball or oval shape. I usually take only about a teaspoonful and make tiny ones. The reason being that during the cooking process the size of the muthiya increases. Also, if you make big muthiyas then they will be raw from the inside. You want the muthiyas to cook through during the simmering process.

Why Should You Simmer The Kadhi?

Simmering is a slower cooking process. This allows the muthiya to cook well. Also the kadhi will not curdle. Besides that less water evaporates during simmering thereby not reducing the kadhi quantity significantly.

What If The Muthiya Disintegrates In The Kadhi?

Without a doubt, always add one muthiya first and wait for a few minutes to see if the shape remains intact or does the muthiya disintegrate in the kadhi. However, if it does then that means there is not enough flour to bind. Therefore, you need to add a tbsp or two.

If the muthiya become too hard, then you know that next time, you need to add less flour.

Do I Add The Tempering At The Beginning Or At The End?

I prefer to add the tempering at the end as that makes the rasiya muthiya taste different and the aroma is heavenly. You may do the tempering at the beginning and then add the yogurt besan mixture. I find that doing so, the kadhi tends to curdle as it hits the hot pan.

Some Other Traditional Gujarati Recipes You May Like

FOR THE MUTHIYA:

• Chickpea Flour – also known as chana no lot, besan, besan ka atta.
• Wheat Flour – atta which we normally use for roti, paratha.
• Pearl Millet Flour – bajri atta. If you don’t have any or don’t want to use it then simply replace the amount with besan flour.
• Semolina – sooji, fine semolina preferably.
• Rice – cooked leftover rice, khichdi or pulao. If using khichdi or pulao with vegetables in them, then mash lightly.
• Oil – any oil of your preference. I have used sunflower oil.
• Greens – can use fresh fenugreek (methi), spinach (palak) or green garlic or spring onion.
• Vegetable – use grated doodhi (bottle gourd), carrot or zucchini
• Green Chillis – paste form.
• Fresh Ginger – peel and process to a paste or finely grated
• Garlic – peeled and minced. Optional.
• Salt – add according to your taste
• Turmeric Powder – haldi, hardar.
• Chilli Powder – add according to your taste or omit all together if you have added more green chillis.
• Yogurt – dahi. Use thick plain yogurt.
• Sugar – add according to your taste. I add little for that balance of flavours.
• Baking Soda – soda bicarbonate. Makes the muthiya softer. Be careful not to add too much otherwise the muthiya will break up during the cooking process.
• Water – usually ¼ cup is enough but may need to add a bit more as some flours tend to soak up more liquid than others. Add tbsp at a time if you need more water.