Rasiya Muthia
Rasiya Muthia is a traditional Gujarati curry, made from leftover rice or khichdi. Rasiya Muthia also called bhaat na rasawala muthia. Rasiya Muthia is one of the most interesting ways to use leftover rice or khichdi. In this recipe no need to steam or fry Muthia separately, just make a gravy, add muthia in curry, cook it and ready for serve. It’s very easy, quick and no onion-garlic.
Recipe type: Sabji & Curry
Cuisine: Indian
For Muthia
  • 2-3 cup Leftover Rice/Khichadi
  • ½ cup Besan/Chickpeas Flour
  • ¼ Cup Whole Wheat Flour
  • 1-2 tsp Ginger-Green Chili Paste
  • ½ tsp Turmeric Powder
  • ½ -1 tsp Red Chili Powder
  • 1-2 tbsp oil
  • 1 tsp Sugar (optional)
  • Salt
For Yogurt Gravy
  • ¼ cup Yogurt
  • 1 tsp Garam Masala
  • 1 tsp Besan/Chickpeas Flour
  • ½ tsp Turmeric Powder
  • 1 tsp Sugar (optional)
  • Salt
Other Ingredients
  • 2 tbsp Oil
  • 1 tsp Cumin Seeds
  • ½ Tsp Mustard Seeds
  • 1-2 whole Dry Red Chili
  • 4-5 Curry Leaves
  • Pinch Of Asafoetida/Hing
  • 2-3 pinch Red Chili Powder
  • 1 tsp Kasuri Methi/ Dried Fenugreek Leaves (optional)
For Muthia
  1. Take the mixing bowl. Add leftover rice or khichdi, besan, wheat flour, salt, sugar, red chili powder, turmeric powder, oil, ginger-green chili paste and mix well, make a dough, use little water if required.
  2. Apply little oil on your palms, make small-small cylindrical shape rolls from the dough and keep aside.
For Gravy
  1. Take the small mixing bowl. Add yogurt, garam masala, salt, sugar, besan, turmeric powder and whisk, make smooth paste without any lumps, then add 1-1 ½ cup water and mix well, make it like buttermilk and keep aside.
  1. Heat oil in a kadhai/pan. Add cumin seeds, mustard seeds, dry red chili, pinch of hing, then add red chili powder and curry leaves.
  2. Add prepared yogurt mixture, stir it continuously till bring it to the boil on the medium to low flame.
  3. Once mixture is boiling, add prepared muthia one by one carefully, stir it carefully, then add crushed kasuri methi, mix well and cook muthia for 4-5 minutes on the medium flame.
  4. Rasiya Muthia is ready, garnish with chopped corianders leaves and serve it.
• Do not add muthia before boiling the gravy, otherwise muthia will break and spoil in the curry.
• You can add onion-garlic in muthia mixture if you like.
• If you feel dough mixture is loose, then add more 1-2 tbsp besan in mixture.
• If not required, do not add water in dough mixture.
• Stir it continuously after adding butter milk in temper till the boiling point.
• When you are adding muthia in the curry, first add only one muthia and check for a minute, then add others one by one.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/bhaat-na-rasawala-muthia-rasiya-muthia/