Bhaat na rasawala muthia or Rasiya muthia recipe - a Gujarati recipe which is my family favorite. Muthia are made from leftover cooked rice and simmer in yogurt-spices gravy. I do make it whenever I have leftover rice in the fridge.
A month ago, my in-laws were here. My mother-in-law taught me how to make this rasiya muthia. While they were here, she made it every week because we all love this.
Here amount of rice is high which makes muthia soft. But she said that if you have less leftover rice, then add more flour and make dough with water, but add a big pinch of baking soda. This soda will make softer muthia.
Rice muthia are simmer in thin yogurt gravy. As it is boiling, muthia will get cooked and gravy will become thick.
The texture of muthia is soft like pillow. They will melt in your mouth. While gravy is slightly sour and medium spicy.
** To make this dish jain, please skip the ginger.
Check out more recipes using leftover rice
Vagharelo bhaat // Rice pakoda // Phodnicha bhaat
How to make bhaat na rasawala muthia recipe:
1) Take all the ingredients for muthia (rice, besan, atta, ginger paste, green chili, turmeric powder, red chili powder, coriander powder, salt, baking soda, sugar, lemon juice) in a bowl.
2) Mix well and it comes together like a dough, no need to add any water.
3) Grease your hand with oil and shape muthia.
4) Shape all of them and keep it aside. Then start preparing for gravy.
5) take yogurt, salt, red chili powder, turmeric powder, coriander powder and cumin powder in a bowl.
6) Mix well and add water to make thin batter.
7) Heat the oil in a pan on medium heat. Once hot add mustard seeds, once they pop, add cumin seeds and let them sizzle.
8) Then saute in ginger and green chili for 30 seconds.
9) Then add curry leaves.
10) Immediately add prepared yogurt mixture.
11) Let it come to a boil. Make sure that heat is on medium-high.
12) Once it starts to boil (not simmer), add muthia one by one.
13) Let it boil. Stir in between. Check if it becomes dry then add some more water and let it boil again. If muthia breaks into the gravy meaning it does not have enough binding. In that case add little more besan and shape again.
14) It took me about 15 minutes to cook muthia. This cooking time may vary as per size of the muthia. I have added extra 1 cup of water in between. Check the muthia by breaking and tasting it. If not cooked then you will feel the raw besan. Once cooked it will be soft like pillow.
15) Lastly add chopped cilantro.
16) Mix well and serve.
Serving suggestion: Enjoy this rasiya muthia as an afternoon snack. Or have it as a light meal with a roasted urad papad on side.
Bhaat na rasawala muthia recipe (Gujarati rasiya muthia recipe)
Ingredients
For bhaat na muthia:
- 1 cup Cooked rice
- 2 tablespoons Besan (gram flour)
- 2 tablespoons Whole wheat flour (Chapati atta)
- 1 Green chili finely chopped
- 1 teaspoon Ginger paste or freshly grated or crushed
- ¼ teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- ½ teaspoon Coriander powder
- Salt to taste
- a pinch or 1/16 teaspoon Baking soda
- ⅛ teaspoon Sugar
- 1 teaspoon Lemon juice
For rasa or gravy:
- ¼ cup Plain yogurt
- 1-2 cups Water
- ½ teaspoon Red chili powder
- ¼ teaspoon Turmeric powder
- ½ teaspoon Cumin powder
- ½ teaspoon Coriander powder
- Salt to taste
- 1 tablespoon Oil
- ⅛ teaspoon Mustard seeds
- ¼ teaspoon Cumin seeds
- ½ teaspoon Ginger paste or freshly grated or crushed
- 1 small Green chilies finely chopped
- 4-5 Curry leaves
- few sprigs Cilantro or coriander leaves finely chopped
Instructions
Making muthia dough:
- Take all the ingredients listed under ‘for muthia’ in a bowl.
- Mix well and make dough kind mixture without adding any water.
- Shape the small sized muthias and keep it aside.
making rasiya muthia recipe:
- Take yogurt and all the spice powders with salt in a bowl. Mix well and make thin batter by adding water.
- Heat the oil in a pan on medium heat.
- Once add mustard seeds, let them pop. Then add cumin seeds, let them sizzle.
- Then saute in green chilies and ginger paste. After that add curry leaves.
- Then add prepared yogurt mixture and bring it to a boil.
- Make sure that heat is on medium-high. Once it starts boiling, add muthia one by one.
- Let it boil and keep cooking, if it dries up then add more water. and keep boiling till muthias are cooked.
- It took me 15 minutes, but depends on the size of the muthia.
- Once cooked, turn off the stove
- garnish with cilantro.
The recipe for the yoghurt gravy has no besan/ chana flour so would it not separate instead of remaining homogenous like kadhi?
no it won't curdle or separate.
the added muthia has flour in it, These muthia will get cooked and simmered into the yogurt gravy.
During this cooking process, this will make the gravy slightly thick and prevent it from curdling,
Thanks for your kind sharing
you're welcome
Hi Kanan,
I have to say that I am a big fan of your site. 🙂 Your recipes are really simple to follow and even preparation steps and ingredients are simple.
I have never heard of this recipe before. This is new and I will try it. As I am in office right now, all the pictures are blocked thanks to the firewall. So, I will check it out once I reach home.
Thanks for making this site.
Regards
Vaishak S
Thanks for your kind words. Hope you make this and like it.
Veena
Hi Kanan, I was hoping to find a recipe for Rasia Muthia, and i found it this way by accedent. I loved the way you are shoing the pictures step by step. It looks mouth watering. In fact I am going to make the Rasia Muthias. The Name is also very apealing. Thank you and lots of luk to you. You have ceated an authentic gujarati recipes. Thats very interstig .Good for working young mothers. congrtulations.
Thank you Veena for the encouraging comment. Happy cooking!!
Yummy! A new one to try out…thank you for sharing your recipe.
Do give it a try. Hope you like it.