Bhaat na rasawala muthia
Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: bhaat na rasawala muthia, chawal |
Rice dumpings cooked in a vegetable stew, tempered with spices in the Gujarati way.
Cooking Time : 30 min.
Preparation Time : 15 min.
Makes 2 cups.
Ingredients
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For the tempering
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Other ingredients
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Method
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| 1. |
For the muthias |
| 2. |
Combine all the ingredients to form a soft dough. |
| 3. |
Divide into 25 to 30 equal portions and roll out into rounds. Keep aside. |
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How to proceed
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| 1. |
Heat the oil, add the mustard seeds and fry until they crackle. |
| 2. |
Add the asafoetida, turmeric powder, chilli powder and 6 cups of water. |
| 3. |
And all the vegetables and salt and simmer till they are cooked. |
| 4. |
Increase the flame and slowly add the muthias one at time. |
| 5. |
Simmer for 10 to 12 minutes till the muthias are firm. |
| 6. |
Serve hot garnished with chopped coriander. |
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Tips
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| This recipe works well with left-over khichdi too. |
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Thank you so much for this very traditional recipe. My mom and grandma made it. This recipe is nowhere else to find (not for free at least). This author, in my eyes, has brought back a meal item that would otherwise have disappeared with my grandma.
CoolBronze
March 23, 2011