bhaat na rasawala muthia recipe | Gujarati rasiya muthia |
by Tarla Dalal

bhaat na rasawala muthia recipe | Gujarati rasiya muthia | with amazing 22 images.

A traditional Gujarati snack made with leftover rice and spices cooked in spiced water is Bhaat na Rasawala Muthia. Muthia's are very famous snack derived for Gujarat, which are made with different ingredients and has a lot of variations too. People also make muthia's with doodhi, spinach, cabbage, moong dal, methi and etc. We have made our muthia's with rice and the uniqueness about these muthia’s is that they are not steamed unlike other muthia recipe, they are cooked in boiling spiced water which is then served with the gravy. As the name suggest, bhaat na rasawala muthia, bhaat which stands for “rice” and rasawala “gravy” it says a lot about the recipe.

For making Bhaat na Rasawala Muthia the procedure is segregated into two steps, first the muthia’s are rolled and then cooked. To start making bhaat na muthia, mix together leftover rice, besan, coriander leaves for freshness, ginger-green chilli paste, asafoetida, soda bi-carb, turmeric powder, sugar and oil. Hing aids in disgestion while soda helps in making soft muthia. Knead into a dough without using any water and divide, shape them and keep aside. To proceed, prepare a tempering. For that take a deep pan, add oil, mustard seeds, asafoetida, turmeric powder, red chilli powder, water and curd water mixture and boil it. As we have added curd, whisk it continuously and cook it on a low flame or else there are high chances of curd curdling.

Once the water has come to boil, add the muthia and cook for 7-8 minutes. When adding muthias to the mixture, add one muthia and check. If it disintegrates add a little besan to the muthia mixture, mix well and continue as per the Gujarati rasiya muthia recipe. Stir very gently in between as you do not want to break them. Check the muthia by breaking and tasting it, if it is undercooked then you will be able to taste the raw besan.

Bhaat na Rasawala Muthia are quite easy to make. The ingredients used in making it are quite basic and are available in every Indian household. Rasiya muthia is a filling and a heavy snack recipe, it also has a great shelf life!! I serve it as snack and also sometimes as a side dish with lunch or dinner, we prefer to have a light meal in the evenings, and never like to waste cooked rice! simply-flavoured muthias made with cooked rice and simmered in a spiced curd mixture, this dish leaves the diner satisfied but does not overload the stomach—all of which makes it an ideal choice for the evenings.!!

Enjoy bhaat na rasawala muthia recipe | Gujarati rasiya muthia | with step by step recipe below.

Bhaat Na Rasawala Muthia ( Gujarati Recipe)

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Bhaat Na Rasawala Muthia ( Gujarati Recipe) recipe - How to make Bhaat Na Rasawala Muthia ( Gujarati Recipe)

For The Muthias
4 cups cooked rice (chawal)
1 cup besan (bengal gram flour)
1/4 cup chopped coriander (dhania)
2 tsp ginger-green chilli paste
1/2 tsp asafoetida (hing)
1/2 tsp baking soda
1/2 sp turmeric powder (haldi)
1/2 tsp sugar
1/4 cup oil
salt to taste

Other Ingredients For Bhaat na Rasawala Muthia
3 tbsp oil
2 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
2 tbsp curds (dahi)

For The Garnish
2 tbsp chopped coriander (dhania)

Method
For the muthias

Combine all the ingredients in a bowl, mix well and knead into a soft dough, using water only if required.
Divide the dough into 16 equal portions and shape each portion into a cylindrical roll approx. 75 mm. (3") lengthwise. Keep aside.

How to proceed to make bhaat na rasawala muthia

Heat the oil in a deep pan and add the mustard seeds.
When the seeds crackle, add the asafoetida, turmeric powder, chilli powder, salt and 3½ cups of water, mix well and bring to a boil.
Combine the curds with 1 tbsp of the above water, mix well and add it back to the pan. .
Bring the mixture to boil and slowly add the muthias one at a time.
Simmer for 5 minutes till the muthias are firm and cooked, while stirring once very gently in between.
Serve the bhaat na rasawala muthia hot garnished with coriander.

Handy tip:

When adding muthias to the mixture, add one muthia and check. If it disintegrates add a little besan to the muthia mixture, mix well and continue as per the recipe.

Nutrient values (Abbrv) per serving

Energy	571 cal
Protein	12.7 g
Carbohydrates	69.3 g
Fiber	8.6 g
Fat	26.8 g
Cholesterol	1.2 mg
Sodium	36.2 mg

Click here to view calories for Bhaat Na Rasawala Muthia ( Gujarati Recipe)

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bhaat na rasawala muthia recipe | Gujarati rasiya muthia | is an interesting way to use rice and muthia's are something that can be made in numerous ways, if you like muthia recipes given below are the links to similar muthia recipe :

For the bhaat na muthias

To prepare bhaat na rasawala muthia recipe | Gujarati rasiya muthia | in a bowl, take cooked rice. You can use any variety of rice to prepare the rice muthias. Infact, leftover rice is ideal to cook this Gujarati bhaat na muthiya.
Add besan. This will soak in excess moisture and help in binding together all the ingredients. You can even use whole wheat flour.
Add chopped coriander. It adds a fresh hint to the muthiya recipe. Other vegetables like grated lauki, cabbage, carrot can also be added.
Add ginger-green chilli paste. Add more or less as per the quantity you prefer.

Add a little asafoetida and soda bi-carb. Hing aids in disgestion while soda helps in making soft muthia.
Add turmeric powder.
Add sugar.
Add oil and salt to taste,
Combine all ingredients and mix well. Our dough for bhaat na muthia is ready.

Knead into a soft dough, using water only if required.
Divide the dough into 16 equal portions. If you are facing trouble and the dough is sticky then apply little oil on your palms.
Shape each portion into a cylindrical roll approx. 75 mm. (3") lengthwise. Keep aside.

How to make rasawala bhaat na muthia

To prepare raswala bhaat na muthia, heat the oil in a deep pan.
Once the oil is hot, add mustard seeds.

When the seeds crackle, add the asafoetida.
Add turmeric powder.
Add chilli powder.
Add salt and 3½ cups of water.
Mix well and boil for 7-8 mins.

Combine the curd with 1 tbsp of the above water.
Mix well and add it back to the pan.
Bring the mixture to boil. At this stage the flame should be low and you need to stir continuously to prevent the curd from curdling.
Slowly add the muthias one at a time. When adding muthias to the mixture, add one muthia and check. If it disintegrates add a little besan to the muthia mixture, mix well and continue as per the recipe.
Simmer for 7-8 minutes till the muthias are firm and cooked, while stirring once very gently in between as you do not want to break them. Check the muthia by breaking and tasting it, if it is undercooked then you will be able to taste the raw besan.