Tuesday, February 28, 2012

Rasiya Muthia

The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today.


I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting...

Here's my version for a quick reference :

Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins till muthias are done. Serve warm.

I should have added methi..I have frozen methi..forgot all about it..

Here are some other versions of the recipe to try next time.




Mina Joshi said...

Thanks for sharing my recipe for Rasiya Muthia

Mina Joshi said...

Thanks for sharing my recipe for Rasiya Muthia