Ingredients
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1 cup For the Muthiya (Dumplings) - cooked rice
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1/4 cup besan (gram flour)
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Salt to taste
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2 tsp chilli powder
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1/2 tsp turmeric powder
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1.5 tsp coriander (dhaniya) powder
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2 tsp oil (for moyan/binding)
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Water (just a sprinkle, as needed)
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A few drops of oil (to grease palms)
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2 cups For the Rasiya (Buttermilk Gravy) - thick buttermilk
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1/2 tsp turmeric powder
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1 tsp coriander powder
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Chilli powder to taste
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Salt to taste
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1 tbsp For the Tempering - Oil
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1 tsp mustard seeds
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1 tsp cumin seeds
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1/2 tsp asafoetida (hing)
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1/2 cup water
About
Looking for the ultimate comforting meal this Paryushan? I absolutely love taking leftover rice and transforming it into something magical! This traditional Rasiya Muthiya is incredibly soothing, packed with flavour, and so simple to make at home. I use a clever little trick with the buttermilk bowl to make sure the gravy never curdles and no ingredients go to waste. You have to try this soul-warming recipe today—it feels like a hug in a bowl!
Nutritional Profile
This dish is incredibly gut-friendly and soothing. The probiotic-rich buttermilk aids digestion and provides calcium, while the besan adds a great boost of plant-based protein and dietary fiber, keeping you full and satisfied. It’s a light, wholesome meal perfect for fasting days.
Estimated Nutritional Values (Assuming 2 Servings):
* Calories: 310 kcal
* Protein: 9g
* Carbohydrates: 38g
* Fat: 14g
Steps
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1
Done
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In a mixing bowl, combine the cooked rice, besan, salt, 2 tsp chilli powder, 1/2 tsp turmeric, 1.5 tsp coriander powder, and 2 tsp oil. Sprinkle just a little water and knead everything into a tight dough. |
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2
Done
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Apply a little oil to your palms to prevent sticking. Pinch off small portions of the dough and shape them into small cylindrical muthiyas. Set these aside on a plate. |
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3
Done
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In the exact same mixing bowl you used for the dough, pour in the 2 cups of thick buttermilk and whisk it well. This is a crucial step—the leftover besan stuck to the bowl gets mixed into the buttermilk, which acts as a stabilizer and prevents the gravy from curdling while cooking! |
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4
Done
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Add salt, 1/2 tsp turmeric powder, 1 tsp coriander powder, and chilli powder to the buttermilk. Whisk until everything is well combined. |
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5
Done
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Heat 1 tbsp of oil in a kadai over medium heat. Add the mustard seeds and cumin seeds. Once they start to crackle, add the asafoetida (hing). |
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6
Done
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Carefully pour 1/2 cup of water into the kadai and let it come to a boil. Next, pour in the seasoned buttermilk mixture. Increase the flame to high and bring the buttermilk to a rolling boil, stirring continuously. |
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7
Done
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Once the buttermilk is boiling vigorously, drop the prepared muthiyas in one by one. Keep the heat on high. |
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8
Done
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8. Let the muthiya cook in the boiling buttermilk for about 10 to 12 minutes. You will know they are perfectly cooked when they naturally float to the top of the gravy. Turn off the heat and enjoy your Rasiya Muthiya hot! |
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9
Done
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Zero-Waste & Substitutes * Zero-Waste Kitchen: This recipe is a brilliant way to look at leftovers with love! Using leftover cooked rice gives the grains a delicious second life. Furthermore, mixing the buttermilk in the "dirty" dough bowl ensures every last bit of besan is utilized, preventing waste while actively improving the texture of your gravy. * Substitutes: If you don't have plain cooked rice, leftover khichdi works beautifully and adds even more depth. If you are out of thick buttermilk, you can easily whisk together 1 cup of plain yogurt with 1 cup of water to achieve the right consistency. |
