another Gujarati dishThe first time I had rasiya muthia was when my mother in law (Nunu) made them. I fell in love with the dish. Nunu would make them quite often as even my father in law loved them. The first time she made them in a huge huge pan, I was baffled. I thought why is she making so much. Little did I know till we sat to have our lunch, that rasiya muthia was a family favourite and that everyone enjoyed making a meal out of it. After Nunu left for India I tried the recipe twice but the first time, the muthias all broke up and I was left with one very thick kadhi. The second time round the muthias were very hard. I had watched Nunu make rasiya muthia so many times but never thought that it would be difficult. She had made me write down the method but I didn't have exact measurements. It was like "so you take a bit of that and a bit of this and make the muthias. So for many years I gave up on making them and would ask her to make them whenever we would visit her in India.
However, rasiya muthia was on the to try list and I had to do it. So with much confidence I set out on the task. Made them twice just to be sure I got it right. Rasiya muthia or rasawala muthia is a Gujarati dish. Its muthiyas or dumplings made from cooked rice, grated cabbage or doodhi (lauki, bottle gourd) and fresh fenugreek leaves all put together with flours to make muthias. These muthias are cooked in kadhi. Everyone has a slightly different way of making them. I follow Nunu's recipe and it not only turns out good but tasty also.
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Is there a particular dish you have learnt from your mother in law and enjoy making it?
For the muthia :
½ cup handvo flour (or coarse sooji)
½ cup chana flour (besan, chickpea flour)
½ cup wheat flour
½ cup cooked rice
1 cup grated doodhi (lauki, bottle gourd) or cabbage
¼ tsp eno or soda bicarbonate (baking soda)
¼ tsp red chilli powder
¼ tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
2 tbsp oil
1 cup chopped fresh methi (fenugreek)
¼ cup chopped fresh coriander (dhania)
2 tsp ginger paste
1-2 tsp green chilli paste
1-2 tbsp lemon juice
1 tsp sugar
1-1½ tsp salt
For the kadhi :
2 cups sour yogurt
6-7 cups water
3 tbsp chana flour (besan, chickpea flour)
1-1½ tsp salt
¼ tsp turmeric powder (haldi)
¼ tsp methi seeds (fenugreek seeds)
½ -1 tsp ginger paste
½ -1 tsp green chilli paste
1-2 tbsp grated jaggery (gur or brown sugar)
1 tsp garlic paste
For tempering (vaghar) :
1 tbsp ghee (clarified butter)
½ tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
¼ tsp fenugreek seeds (methi seeds)
2 1" cinnamon sticks
1 sprig curry leaves
a generous pinch of asafoetida (hing)
2 tbsp chopped fresh coriander
1-2 cloves of garlic, sliced
1 dry red chilli
Preparation of the muthia :
- Add wheat flour in a big bowl.
- Add oil and rub it into the flour.
- Add all the remaining ingredients for muthia except for eno or baking soda to the wheat flour. Mix well.
- At first it may appear dry, but the fenugreek and doodhi will give out water.
Preparation of kadhi :
- In a large saucepan, put water, yogurt, salt and turmeric powder.
- Whisk with a hand blender or a whisk till you get a smooth liquid. There should be no flour lumps.
- Add the remaining ingredients for the kadhi.
- Put the saucepan over medium heat.
- Stirring constantly, heat the liquid. It should become a slightly thick but not too thick and smooth.
- The kadhi is done when on heating it does not curdle.
- Leave the kadhi simmering on low heat.
Final preparation :
- Add eno or baking soda to the muthia mixture.
- Mix the muthia mixture very well.
- Using oiled hands, take a tablespoon of the mixture and roll it into an oblong or oval shape.
- Put it into the simmering kadhi.
- Repeat steps 2 and 3 and remember to oil your hands.
- Cook the kadhi over low heat for 15 -20 minutes till the muthias are cooked.
- Occasionally stir the kadhi gently.
- Try one to make sure that the middle part is not raw.
For tempering :
- Heat ghee in a small pan over low heat.
- Add cinnamon, cloves, peppercorns and methi.
- Then add the mustard and cumin seeds.
- Add asafoetida and garlic.
- Add curry leaves,red chilli and stir fry for a few seconds till the garlic begins to turn slightly pink.
- Add the coriander, mix and pour the mixture into the rasiya muthia.
- Handvo flour is readily available in all Indian stores.
- The dumplings or muthia should float to the top after they are done.
- Don't over cook the muthias otherwise they will break.
- Don't add any extra water to the muthia mixture. You will not need any.
- Don't leave the muthia mixture for too long otherwise it will become watery.
- Try and make small muthias. They increase in size after cooking.
- Adjust the taste of the kadhi according to your taste.
- Sour yogurt gives better taste.
- If your muthia mixture is too watery that you cannot shape the muthias, add a bit of besan flour.
You may want to check out the following :
|fresh tuvar and bajri kadhi|
|punjabi pakora kadhi|