Bhat Na Rasiya Muthiya
Almost all Gujarati make muthiya. Key ingredients may vary from household to household and recipe to recipe. Traditionally, dudhi(lauki) muthiya are very famous and popular. As you all know Gujjus are frugal and they will not let go any food wasted. And I’m sure that’s why this recipe was developed to use up the leftover rice or khichadi. You can use rice or khichadi in the very forgiving traditional recipe of muthiya. It will taste equally good. I have heard about Rasiya Muthiya! I was intrigued and wanted to make. I had leftover rice and sour yogurt – the key ingredients for this recipe. I asked my mom, my friends. No one had made it. I turned to internet and found some recipes. But again there was confusion about which flour to use to bind the muthiya. So I asked @binjalsvegkitchen and Binjal immediately responded and confirmed what flours I wanted to use. Thanks Binjal! You can make this spicy, sourly yet healthy dish for lunch or snack.
Bhat Na Rasiya Muthiya
Ingredients
For Muthiya
- 3 cup leftover white rice or khichadi
- 1/2 cup besan (chickpea flour)
- 1 cup whole wheat flour
- 2 tsp garlic-ginger-green chili paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tbsp oil
- 1 tsp sugar (optional)
- salt (to taste)
- 1/2 tsp baking soda
- 1 tsp lemon juice
For Gravy
- 1/2 cup yogurt
- 1 tbsp besan (chickpea flour)
- 1 tbsp garlic-ginger-green chili paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- salt (to taste)
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tsp sesame seeds
- 2 cloves
- 1 small piece of cinnamon
- 2 whole dry red chili
- 7-8 curry leaves
- 1 pinch hing (asafoetida)
Instructions
- In a mixing bowl, take wheat flour, besan, rice or khichadi, salt, turmeric powder, red chili powder, garlic-ginger-green chili paste and oil. Mix well.
- Add baking soda and put lemon juice over it. Mix well with rest of the ingredients. Use little water if you have to and make a smooth dough.
- Apply little oil on the palm of your hand and make small balls out of dough. Keep it aside.
- In a small bowl take the yogurt and mix it well.
- Make a slurry of 1 tablespoon of besan and keep it aside.
- In a big pan, heat up oil. Add mustard seeds, whole red chilies, cloves and a piece of cinnamon. When mustard seeds start to splatter, add cumin seeds and sesame seeds. Add hing/asafoetida, curry leaves and 1 tablespoon garlic-ginger-green chili paste. Also add turmeric powder and red chili powder.
- Cook all on slow heat for about a minute or so. Add 2-3 cups of water, salt and bring it to boil.
- Add prepared Muthiya balls. Cook for 7-8 minutes on medium heat. Stir occasionally in between.
- By this time muthiya should be bigger in size. Take one muthiya out and pierce it with knife. If knife comes out clean and easily, muthiyas are cooked.
- Now add yogurt and besan slurry. Cook for next 3-4 minutes.
- Turn off the heat. And let it settle it down for about 10 minutes.
- Bhat na Rasiya Muthiyas are ready. Add chopped coriander leaves and serve it hot.
