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Rasiya Muthiya

Muthias cooked in buttermilk based gravy. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Pressure cooked rice, Buttermilk
Cuisine Gujarati
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Rasiya Muthiya

  • 1 cup Pressure cooked rice
  • 2 cups Buttermilk
  • 2 tablespoons Gram flour (besan)
  • 1 tablespoon Whole wheat flour (atta)
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • to taste Salt
  • 2 tablespoons Oil
  • 1 teaspoon Mustard seeds
  • 1/4 teaspoon Asafoetida

Method

  1. Take rice in a mixing bowl, add gram flour, wheat flour, ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, coriander powder, cumin powder and salt and mix well. Add 1 tablespoon oil and mix. Add water as required, mix and knead into a soft dough. Let the dough rest for 2 minutes.
  2. Heat 1 tablespoon oil in a non-stick pan, add mustard seeds and once they start to splutter, add asafoetida, remaining turmeric powder, remaining red chilli powder, buttermilk, 2-3 tablespoons water and salt, mix and bring to a boil.
  3. Divide the rice dough into equal portions, shape into muthiyas and add to the pan. Rinse the bowl with a little water and add the pan, mix and cook till the muthiyas turn soft.
  4. Transfer into a serving bowl and serve hot.
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