rasawalla muthia
When I think of Gujarati food, I think of comfort, and this dish fully delivers on that. Dumplings made of rice and wheat flour are packed with spices, and then simmered in a rich, flavorful broth. They then develop a texture that is soft on the outside with the middle having just the right amount of chew to provide a satisfying bite. I love mustard seeds (rai) and my recipe packs a punch with those, but you can always adjust the quantity up or down depending on your preference. You could also try making them with red or brown rice instead of white basmati for a healthier grain. If you make this swap, the texture will be slightly different because the whole grain kernels will remain whole and a little firm when you make the dough, but it still tastes wonderful. Because I’m always looking for a healthy swaps, and have been really enjoying the red rice version these days. Regardless of which rice you use, this dish is the perfect bite to awaken your tastebuds and have you craving the next bite.
rasawalla muthia
Ingredients
Ingredients for Muthia
- 2 cups cooked basmati rice
- ¾ cup multigrain or wheat (atta) flour
- 2 tbsp oil (olive or neutral)
- ¼ tsp turmeric
- ½ tsp ajamo
- ½ TBSP red chili powder
- 1 tsp salt
Ingredients for Raso
- ½ cup yogurt
- 1 TBSP besan
- 5 cups water
- 1 tsp black mustard seed (rai)
- 1 tsp cumin seeds (jeeru)
- ¼ tsp turmeric
- 1 tsp red chili powder
- 1 tsp dhana jeeru
- 1 tsp salt
- 1 tsp methi masala
- ¼ tsp cinnamon/cloves powder
- ¼ tsp baking soda
Instructions
- Mix together all ingredients for Muthia loosely so it holds shape but don't make it too dense. Let sit for 10-20 minutes to let the flavors meld. Then form small muthia and set aside.
- In a bowl, whisk together ½ cup yogurt, 1 TBSP besan, 1 cup water and set aside
- Heat 2 TBSP oil in a sauce pan
- Add 1 tsp rai and 1 tsp ajamo
- Add yogurt mixture and 4 more cups water.
- Add ¼ tsp turmeric, 1 tsp red chili powder, 1 tsp dhana jeeru, 1 tsp salt, 1 tsp methi masala, ¼ tsp cinnamon/cloves powder
- When liquid is boiling, add muthia and ¼ tsp baking soda.
- Cover and cook over medium to low heat for 20 mins, stirring occasionally.
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