This particular recipe is a Dhanecha family special! Rasawala muthiya are made by simmering dumplings in a yogurt gravy. Our version is quick because you do not have to form the muthiya first.
Note – This recipe has been updated from our recipe archives with new images and content. The recipe remains the same. First published in January 2010.
Traditionally, most recipes follow a two-step process: first, make a firm dough, shape it into muthiya, and then cook them in the yogurt gravy until everything thickens.
But at home, I grew up watching my mum make it a little differently. She learned the classic method in India - rolling each muthiya before cooking. Later, she picked up a quicker technique from her mother-in-law—one that saves time.
Instead of shaping firm dumplings, this version starts with a loose, spoon-able dough. I simply drop small portions directly into the simmering yogurt gravy—either using a spoon or just by hand.
The result? Deliciously tender rasawala muthiya but less fuss.
Another trick I’ve discovered is adding gram flour (besan) to the dough as it helps to naturally thicken the raso (gravy) as it cooks. It also prevents the yogurt gravy curdling as it heats.
As with bhaat na muthiya, these too are generally prepared with leftover rice.
Ingredients notes
Simply mix all the ingredients to form a loose batter for the muthiya. Dropping small portions directly into the simmering yogurt - either by hand or with a spoon - naturally creates the perfect size for them to cook through evenly.
- Leftover rice - sometimes I use khichdi too!
- Green chilli-ginger - I always use fresh which provides all the flavour.
- Methi leaves - this time I've used methi leaves but different vegetables work too, like these muthiya with dudhi!
- Wheat flour, gram flour & millet flour - these all form the bulk of the muthiya and are traditionally used in most muthiya recipes. Keep the flour ratio higher than cooked rice, so that the dumplings do not break in the chaas.
- Carom seeds.
- Red chilli powder and turmeric powder.
Yogurt gravy
The yogurt gravy is made with chaas (a mix of water and plain sour yogurt) and a tempering of dried red chilli, mustard seeds, cumin seeds and curry leaves. I flavour it with red chilli powder and turmeric powder. A little sprinkle of sugar compliments the tartness from the yogurt.
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📖 Recipe
Rasiya Muthiya
Equipment
- Kadai Pan
Ingredients
Muthiya Dough
- ½ cup leftover rice or khichdi
- ½ cup methi or palak
- ½ cup wheat flour
- ¼ cup gram flour besan
- ¼ cup pearl millet flour bajri flour
- 2 tablespoon ginger-chillies crushed
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon carom seeds ajwain
- 1 tablespoon salt
Yogurt Gravy
- 1 cup sour yogurt
- 4 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon hing
- 1-2 dried red chillies optional
- 1 sprig curry leaves
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon sugar optional
- 1 teaspoon salt
- 1 tablespoon chopped coriander
Instructions
Muthiya Dough
- In a large mixing bowl add all the muthiya dough ingredients and mix well.
- Add water little by little and make very soft and sticky dough. Not as runny as pakora batter though.
- Set aside.
Yogurt Gravy
- Add 3 cups of water to the yogurt and whisk until you get smooth buttermilk (chaas).
- In a kadai or pan heat oil on medium heat, then add mustard seeds and cumin seeds.
- Once they crackle add hing, red chiili and curry leaves, turn the heat low.
- Pour chaas and stir. Keep heat low all the time.
- Add red chiili powder, turmeric powder and salt. Stir once again.
- Allow chaas to simmer but not boil.
- Wet your fingers in water and take very small amount of muthiya dough and drop in gravy as quickly as you can. Just like you drop pakora batter in hot oil.
- At this stage keep heat low, stir once again and cook muthiya 5-8 minutes on low heat.
- Then turn heat on low-medium and cook the muthiya for another 8-10 minutes.
- The gravy will get thicker, you want the consistency to be like punjabi kadhi.
- Add sugar, turm off the heat and sprinkle coriander on top.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
The soft muthiya soak up the spiced ras so beautifully, making every bite really satisfying. I enjoy serving it with a drizzle of ghee.
abraham says
bookmarked, sounds great
Unknown says
Hi Jagruti...these look really good....Luv Gujarathi cuisine....It rocks!
s says
these look great..a must try