Bhaat Na Rasiya Muthiya, Rasawala Muthia
Bhaat Na Rasiya Muthiya or Rasawala Muthia is a traditional Gujarati dish. This is probably one of the best uses of leftover rice.
This recipe uses basic Indian pantry ingredients. You can have it either as a snack or as a meal. Since it contains a good amount of carb and protein, this is a complete meal in itself.
If you want to make a sattvik variation of this recipe, you simply need to skip garlic. Also, adding Kashmiri chilli lends a vibrant reddish color to the gravy. But you may skip chilli altogether or adjust the quantity as per your liking.
The state of Gujarat in India is famous for its vegetarian cuisines. The recipe credit for this recipe goes to Mrs. Chanchani from Dhanbad. I first tasted this dish almost 35 years ago when Mrs. Chanchani (my sister’s landlady in Dhanbad) visited us in Jamshedpur and she had prepared it. I never knew the official name for this dish then. Later I searched for this recipe in Gujarati Food channels and came to know that this is indeed called Rasiya Muthiya.
I am sure that you will definitely try this delicious Bhaat Na Rasiya Muthiya and leave your comments.
If you want to explore some more veg curries of India, then please do check below recipes of mine.
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Bhaat Na Rasiya Muthiya, Rasawala Muthiya
Ingredients for the Masala Paste
- 1 inch Ginger
- 6 cloves Garlic
- 4 Nos Kashmiri Chillies
Ingredients for Muthiya
- 1 cup Cooked Rice
- ½ cup Bengal Gram or Chickpea flour
- ½ cup Chopped coriander leaves
- ½ tsp turmeric
- ½ tsp salt
- 1½ tbsp prepared masala paste
- ¼ tsp asafoetida
- 2 Nos Chopped green chillies
- 2 tsp oil
Ingredients for Gravy
- 1 cup Sour yogurt
- 2 cups Water
- 1 tbsp Bengal gram or chickpea flour
- 1 tsp Salt
- ½ tsp turmeric
- ½ tsp kashmiri chilli powder
- 1 tbsp oil
- 1 tbsp Masala Paste
Ingredients for Tempering
- 1 tbsp Oil
- ½ tsp Mustard seeds
- 2 Nos Green chillies
- ¼ tsp Asafoetida
- 1 tsp Kashmiri Chilli Powder
- 1 sprig Curry leaves
Prepare Masala Paste
- Take all ingredients for the masala paste.
- Make a fine paste by adding little water if required.
- Add all ingredients listed in a vessel.
- Knead into a dough.
- Apply some oil to your hands and make round muthias talking one tsp of the dough.
- You can also make oval shaped Muthiyas. Keep the size small so that the muthias get cooked from inside too.
- Add all ingredients except oil and masala paste (yogurt, water, asafoetida, turmeric, salt, chilli powder, bengal gram flour) to the same vessel which you used for making dough. This way, any dough sticking to the vessel will also get mixed with yogurt and will add thickness to the gravy once you boil it.
- Heat oil in a heavy bottomed pan.
- Add a tbsp of prepared masala paste.Saute for a minute.
- Add prepared yogurt mix.
- When the yogurt mix comes to a boil, gently add the prepared muthias one by one. Please don't stir it as it may break.
- Cook uncovered for 5-6 minutes.
- Cover and cook again for 5 more minutes.
- Once cooked, the muthiyas will become soft from inside.
- Turn off the flame. Add chopped coriander leaves.
6 servings per container
- Amount Per ServingCalories116
- % Daily Value *
- Total Fat
- Saturated Fat 0.91g 5%
- Sodium 427.24mg 18%
- Potassium 142.18mg 5%
- Total Carbohydrate
- Dietary Fiber 1.9g 8%
- Sugars 0.99g
- Protein 2.81g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.