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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jcookingodyssey says
Thanks Priya, siddhi,P J,Preethi, sushma, kitchen queen and Deepa(H R)
glad you liked the dish..
P J, welcome to my blog and keep visiting..
cheers
kitchen queen says
hmm------yum dish very tempting and inviting you have an interesting blog.you can visit my blog and give ur comments.
Sushma Mallya says
Very interesting one...flavourful and very delicious too...Nice recipe to try out...thanks for sharing jagruti...
Preethi Rajeev says
Delicious, would love to have some . nice click
PJ says
Hi Jagruti, this dish is so delicious and comforting! It is similar to the Kadhi-gole that we make in Maharashtra (dumpling content is a bit different with chana daal in it). Thanks for stopping by my blog, I am so glad you did! Now I have found your blog with such delicious home-cooked Gujarati recipes that I will surely be following it now.
Siddhi Shirsat says
hey very nice dish jagruti...i liked it a lot,vl try sun.hey u wanted 2 knw abt goa right...u can visit it nytym, m sure u vl love its temples, beaches etc
Priya Suresh says
WOw such a healthy and completely a new dish, will try out soon..
jcookingodyssey says
Thanks Muskaan, Gulmahor and Pari
Muskaan, to ensure the muthiyas doesn't break in the kadhi use a bit higher ratio of flour to the amount of rice or khichdi..
like 2:1(Flour:rice)
Good luck
Pari Vasisht says
Hi, This dish is so good, healthy and at the same time wise way to finish the leftovers.
Will surely try to concoct my version out of this. have a good weekend.
Namitha says
Interesting...simple yet wholesome meal..
jcookingodyssey says
you too
Jagruti says
Hey Rashmi and Rachna
thanks....ypu too:))
cheers
Unknown says
Its kind of "russia dhokla" right?? It been ages i have tried to make these..good inspiration shall try soon..What precaution should I take so these muthiya/wada dosent break in kadhi..??? If you can please let me know..mine have always turned out to be a disaster.
Thanks
Muskaan
Rachana says
looks fantastic! have a great weekend:)
Reshmi says
really a nice dish yaar....i ll try it sure...