Post published on June 1, 2022 by vspiceroute

Last post modified on June 11, 2024 by vspiceroute

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Introducing Rasawala Muthiya

Raswala Muthiya, soft rice balls dipped in a tangy and spicy yogurt-based gravy, was our go-to weekend dish growing up. After a week of Rotli Shak, we would look forward to this quick and light yet satisfying meal that our mom would whip up. Despite the seemingly long list of ingredients, it only requires basic spices commonly found in an Indian kitchen. This gluten-free dish is made without onion or garlic and takes just 15 minutes to prepare.

Dish History of Rasawala Muthiya

Rasawala Muthiya is a traditional dish from Gujarat, a state in western India known for its tasty vegetarian food. The name “Rasiya Muthiya” comes from “rasiya,” which means tangy yogurt gravy, and “muthiya,” which are rice, chickpea flour dumplings.

This dish started as a clever way to use leftover rice. The dumplings, shaped by hand, are mixed with spices and cooked in a yogurt sauce. It’s a great example of how Gujarati cooks make delicious meals from simple ingredients.

How to make Rasawala Muthiya?

Prepare the Muthia:

  • In a large mixing bowl, combine the rice, chickpea flour, turmeric powder, red chili powder, 2 tsp of yogurt and salt. Mix well.
  • Gradually add water to the mixture while stirring to form a thick dough. The dough should be pliable but not too soft or too hard. If needed, add more rice, you can also use left over rice for this recipe, achieve the right consistency.
  • Once the dough is ready, divide it into small portions and shape each portion into small cylindrical dumplings. Set the muthia aside.

Cook the Gravy:

  • Heat oil in a large pan over medium heat.
  • Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida (hing) powder, green chilies, and curry leaves. Sauté for a minute until fragrant.
  • Slowly pour in the whisked yogurt, stirring continuously to prevent curdling. Add water to the pan and mix well.
  • Add red chili powder, turmeric powder, and salt to the mixture. Stir to combine.
  • Bring the mixture to a boil, allowing it to cook for 3-4 minutes.

Cook the Muthia:

  • Once the yogurt mixture starts boiling, gently add the prepared muthia to the pan.
  • Reduce the heat to low and let the muthia cook in the gravy for about 5 minutes, or until they are cooked through. The muthia will absorb some of the gravy and become tender.

Finish and Serve:

  • Squeeze the juice of one lime into the gravy and stir well.
  • Turn off the heat and garnish the dish with freshly chopped cilantro.
  • Serve the Rasawala Muthiya immediately, enjoying its tangy, spicy, and comforting flavors.

This dish is best enjoyed hot and fresh, making it a perfect quick meal for weekends or any time you’re craving something light yet satisfying.

Storage: 

  • Cool Before Storing: Let the Rasawala Muthiya cool to room temperature before storing. Don’t leave it out for more than 2 hours.
  • Refrigeration: Place the cooled dish in an airtight container. Store in the refrigerator for up to 2-3 days.
  • Best Practices: If possible, store muthia and gravy separately to keep the texture better.
  • Freezing (Not Recommended): Freezing can change the texture of the dish. If necessary, use a freezer-safe container and freeze for up to 1 month. Thaw in the refrigerator overnight and reheat gently.

Serving suggestions:

  • Chutneys: Accompany the dish with mint chutney or coriander chutney for an extra layer of flavor.
  • Yogurt: Offer a side of plain yogurt or raita (yogurt mixed with cucumber, cumin, and salt) to balance the spiciness of the gravy.
  • Papad: Crispy papads (thin Indian wafers) can be served alongside for a crunchy texture.
  • Pickles: Indian pickles (achar) like mango or lime pickle can add a tangy, spicy kick to each bite.

Expert Tips:

  • Perfect Dough: Make sure the rice dough is firm but not too hard or soft. Add more chickpea flour if it’s sticky, or more yogurt/water if it’s dry.
  • Smooth Yogurt Gravy: Whisk the yogurt well before adding it slowly to the pan, stirring constantly to prevent curdling.
  • Even Cooking: Shape the muthia evenly and simmer them gently in the gravy to ensure they cook through without breaking.

Rasawala Muthiya

Rasawala Muthiya that is soft rice balls dipped in yogurt based gravy was our go to dish for the weekends when we were growing up. We got bored and tired of Rotli Shak from the week and mom would quickly make this dish that would be light on stomach and filling. It tastes tangy and spicy. Don’t get overwhelmed looking at the list of ingredients as it includes basic spices we use in Indian kitchen. This dish does not contain any onion and garlic and it is gluten free. It only takes 15 minutes to make this dish
Checkout the recipe below and don’t forget to share with your loved ones 
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Dinner, lunch, Main Course
Cuisine gujarati, Indian
Servings 2 People

Ingredients
  

Muthia

  • 1 cup leftover rice
  • 3/4 cup chickpeas flour
  • Salt as needed
  • 1 and 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp asafetida hing powder
  • 1/4 cup chopped cilantro
  • 1 tsp oil
  • 2 tablespoon yogurt
  • 1 tablespoon lime juice or as per taste

Gravy

  • 1 tablespoon oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/4 tsp asafetida powder
  • 2-3 green slit chilies
  • 3-4 curry leaves
  • 2 cup whisked yogurt
  • 4 cups water
  • Salt as needed
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/4 cup chopped cilantro
  • 2 tablespoon lime juice or as needed

Instructions
 

  • In a bowl combine all ingredients for muthia and form a thick dough. Add more flour as needed so you can form muthia that is not too soft and not too hard. Roll the muthias and keep on side
  • In a pan heat oil, add mustard seeds, cumin seeds, hing powder, green chilies and curry leaves
  • Once it sizzles, add whisked yogurt and water, red chili powder, turmeric powder, salt and let it boil for 3-4 minutes
  • When it starts boiling, add the muthia and let it cook for 5 minutes till the muthia seems cooked
  • Squeeze lime juice and turn off the heat
  • Sprinkle with fresh chopped cilantro and serve immediately
Keyword gujarati rasiya muthia, muthia, rasawala muthia, Rasawala Muthiya, rasiya muthia, rasiya muthiya, rice balls with curry, rice dumplings with gravy