rasawalla muthia
bold, flavorful dumplings in a rich, spicy broth provide the most comforting meal
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.