RASIYA MUTHIYA/RASAWARA 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. The muthiya are usually made with leftover rice or khichdi.
Ingredients
FOR THE MUTHIYA:
- ½ cup besan
- ¼ cup wheat flour
- 2 tbsp bajri flour
- ¼ cup fine semolina
- ½ cup cooked rice/khichdi
- ¼ cup doodhi/zucchini/carrot grated
- ¼ cup fresh fenugreek/spinach chopped finely
- 2 tbsp oil
- 1 tsp green chilli paste
- 1 tsp ginger paste
- 1 tsp garlic paste optional
- 2 tbsp plain yogurt
- 3/4 -1 tsp salt
- 1/4 tsp turmeric powder
- 1/2 - 1 tsp red chilli powder
- 1/2 tsp sugar
- 1/2 tsp baking soda
- 1/4 cup water
FOR THE RASIYA OR KADHI:
- 1 cup plain yogurt
- 2 tbsp besan flour
- ¼ tsp fenugreek seeds
- 3 cups plain water
- ¾ tsp salt
- ¼ tsp turmeric powder
- 1 tbsp jaggery powder
- 1 tsp green chilli paste
- 1 tsp ginger paste
- ¼ tsp cinnamon powder
- ¼ tsp clove powder
FOR TEMPERING:
- 1 tbsp ghee
- ⅛ tsp fenugreek seeds
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1 sprig curry leaves
- ⅛ tsp asafoetida
- 1 dry red chilli optional
- 1-2 garlic cloves sliced optional
- 2 tbsp fresh coriander chopped finely
Instructions
PREPARATION OF RASIYA/KADHI
- Add water, besan, salt, turmeric powder in a big pan.
- Using a whisk, mix it well till no flour lumps are left.
- Add ginger, chilli and garlic paste and mix.
- Put the pan over medium heat.
- As the liquid begins to heat up, keep stirring constantly so that the yogurt does not curdle.
- Keep stirring till the kadhi or rasiya becomes hot and turns into a slightly thick consistency.
- This usually takes about 7-10 minutes.
- Add jaggery, cinnamon and clove powders. Mix well.
- Take the pan off the heat and keep on the side till required.
PREPARATION OF MUTHIYA MIXTURE:
- Add wheat flour to a mixing bowl.
- Add the oil and rub it into the flour.
- Add all the remaining muthiya ingredients.
- Mix well into a dough which is not too hard or too soft.
- Grease your hands with some oil.
- Take a teaspoonful of the muthiya mixture and roll it into a ball or oval shape.
- Keep it on a plate.
- Roll all the muthiya mixture into ball or oval shape. Grease your hands with oil as and when required.
PREPARATION OF RASIYA MUTHIYA:
- Return the pan with the kadhi onto a medium heat.
- Stir occasionally till it begins to simmer.
- Lower the heat.
- Add one muthiya and wait for a few minutes. If the muthiya does not break up then add the rest.
- Allow the mixture to simmer over low heat for 10-15 minutes till the muthiya are cooked. Don’t forget to stir frequently and gently so that the muthiya do not stick to the bottom of the pan.
PREPARATION OF THE TEMPERING:
- Heat the ghee in a small pan over medium to low heat.
- Add fenugreek seeds. As the seeds begin to sizzle, add mustard and cumin seeds.
- Add asafoetida and mix.
- Add garlic slices and red chilli. allow the garlic to become a bit pinkish in colour.
- Add curry leaves and chopped fresh coriander. Mix well.
- Pour the tempering over rasiya muthiya and serve immediately.
Notes
- Make sure the muthiya mixture is not too hard or too soft.
- If the test muthiya breaks up in the kadhi, then add about 1-2 tbsp of besan flour to the muthiya mixture. And roll them again.
- Keep stirring the kadhi or rasiya when cooking it as you don't want the yogurt to curdle.
- If you don't get doodhi and fresh methi, use zucchini or carrot and spinach.
- For methi flavour, you can add 1 tbsp kasuri methi (dried fenugreek leaves).
- The rasiya when done is not too thin to too thick. If it becomes too thick, add a bit more of water.
- Adjust the spices and salt according to your taste.