By Shreya Goswami
September 14, 2023
Image Credit: Freepik
Also known as Bhaat Na Rasawala Muthiya, this dish is very popular among the Gujarati Jain community in Kathiyawad district. Cook up this simple recipe to celebrate Paryushan this year.
1 cup cooked rice, mashed 3 tbsp gram flour 2 green chillies, finely chopped 1 tsp ginger paste ½ tsp red chilli powder ½ tsp coriander powder Salt, to taste ¼ tsp sugar Water, as required
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For the gravy: ¼ cup yoghurt 1/5 cups water ½ tsp red chilli powder ½ tsp turmeric powder ½ tsp cumin powder ½ tsp coriander powder Salt, to taste 1 tbsp oil ¼ tsp mustard seeds ¼ tsp cumin seeds ½ tsp ginger paste 1 sprig curry leaves Coriander leaves, for garnish
Place all the ingredients for the muthiya in a large bowl and mix well. Add water gradually to make a soft dough.
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Divide the dough into small, equal-sized balls then roll and shape them into muthiyas roughly the size of your palms.
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Steam the muthiyas until cooked, then set aside to cool. Pierce with a skewer to check if done.
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Place the yoghurt, water and spices for the gravy in a large bowl and mix well until there are no lumps.
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Heat oil in a wok, then add mustard seeds, cumin seeds, ginger paste, curry leaves and let them splutter.
Add the yoghurt mix and cook while stirring occasionally. Once the gravy is cooked, add the steamed muthiyas.
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Adjust the salt amount and garnish the Rasiya Muthiya with coriander leaves. Serve with hot rotis or rice.
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