How to make Rasiya Muthiya -

Muthias cooked in buttermilk based gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pressure cooked rice, Buttermilk (छास)

Cuisine : Gujarati

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Masaledaar Tofu Bhurji Spiced Lentils With Spinach Chokha Aloo Gobhi - SK Khazana

Rasiya Muthiya

Rasiya Muthiya Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Rasiya Muthiya Recipe

  • Pressure cooked rice 1 cup

  • Buttermilk 2 cups

  • Gram flour (besan) 2 tablespoons

  • Whole wheat flour (atta) 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Salt to taste

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon


Step 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.

Step 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.

Step 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.

Step 4

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.