Ingredients
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1/2 cup Cooked RiceFor Muthia:-
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Grated Bottle Gourd, Cabbage & Carrot (Dudhi, Patta Gobi & Gajar)
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Finely chopped Coriander
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Crushed Green Chillies & Ginger
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1 tsp Turmeric Powder (Haldi)
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2 tsp Coriander Cumin Seeds Powder (Dhaniya Jeera Powder)
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2 tsp Red Chilli Powder
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Salt as per taste
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1 cup Besan
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1 small spoon Oil
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2 cup Buttermilk (Chaas)For Chaas :-
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1/2 tsp Turmeric Powder (Haldi)
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Salt as per taste
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2 tsp OilFor Tadka:-
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1 tsp Mustard Seeds (Rai)
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1 tsp Cumin Seeds (Jeera)
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Pinch of Asafoetida Powder (Hing)
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2 Dried Red Chillies
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Few Curry Leaves
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Red Chilli Powder (to sprinkle)
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1 tsp Sugar (optional)
About
Gujarati Raswala Muthiya is a flavorful steamed dumpling made from a mix of grated vegetables, rice, and gram flour. It is cooked in a spiced buttermilk sauce, giving it a tangy and rich flavor. The muthias are often enhanced with spices like turmeric, cumin, and coriander, making them aromatic and delicious. This dish is not only nutritious but also a beloved comfort food in Gujarati cuisine. Served hot, it can be enjoyed on its own or with a side of fresh coriander chutney!
Steps
1
Done
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In a mixing bowl, combine 1/2 cup cooked rice, grated dudhi, patta gobi, and gajar. Add finely chopped coriander, crushed green chillies, grated ginger, 1 tsp turmeric powder, 2 tsp dhaniya-jeera powder, 2 tsp red chilli powder, and salt. Mix well. |
2
Done
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Add 1 cup besan and 1 small spoon of oil to the mixture. Combine everything thoroughly until it forms a dough-like consistency. |
3
Done
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In a large vessel, pour in 2 cups of buttermilk. Add 1/2 tsp turmeric powder and salt to taste. Place the vessel on the stove and bring it to a boil, stirring continuously over medium heat. |
4
Done
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Apply oil on your hands to prevent sticking. Take small portions of the muthia mixture and drop them gently into the boiling buttermilk one by one. |
5
Done
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Allow the muthia to cook until they float to the surface, indicating they are done. |
6
Done
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In a separate pan, heat 2 tsp oil over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds. Let them splutter. Add a pinch of hing, 2 dried red chillies, and a few curry leaves. |
7
Done
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Optionally, sprinkle some red chilli powder and add 1 tsp sugar for sweetness. |
8
Done
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Take the cooked Rasiya Muthia out of the buttermilk and transfer them to a serving bowl. Pour the hot tadka over the muthia and garnish with fresh coriander. Enjoy your scrumptious Rasiya Muthia hot! |