Bhaat na rasawala muthia

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

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.

For the muthias
2 cups cooked rice
5 tablespoons Bengal gram flour (besan)
2 tablespoons chopped coriander
1 teaspoon green chilliginger paste
1/4 teaspoon asafoetida (hing)
1/4 teaspoon soda-bi-carb
1/4 teaspoon turmeric powder (haldi)
1/4 teaspoon sugar (optional)
2 tablespoons oil
salt to taste
For the tempering
1 teaspoon mustard seeds
1/4 teaspoon asafoetida (hing)
1/4 teaspoon turmeric powder (haldi)
1/4 teaspoon chilli powder
2 tablespoons oil
Other ingredients
1 cup french beans, chopped
1 cup carrots, sliced
1 cup cauliflower florest
1/2 cup green peas
2 tablespoons chopped coriander
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.
How to proceed
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.
This recipe works well with left-over khichdi too.

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One Response to “Bhaat na rasawala muthia”

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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.

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