Rasiya Muthiya.....

This recipe is authentically Gujarati, and a great way to use up leftover khichdis and rice.


Ingredients:
For Muthiya or Dumplings:1/2 cup whole wheat flour (atta)1/2 cup gram flour (besan)
1 bunch chopped fenugreek leaves or 1 cup- leftover rice or khichdi or grated squash or gourd2 tsp semolina soaked in water1 teaspoon green chilli-ginger-garlic paste
1 tsp coriander-cumin powder (Jeera-dhaniya powder)
1/2 teaspoon garam masala1/2 teaspoon turmeric powder1 teaspoon sugar2 tablespoonslime juicea pinch soda-bi-carb
a pinch asafoetida (hing)
1 tbsp curd (optional)
2 tablespoon oil
2 tablespoons chopped coriandersalt to taste




Ingredients for making Rasiya Muthiya:
2-cupbutter milk or 1-cup curd,
1-tbsp mustard seeds,1-tbsp cumin seeds,
3-tbsp green chilli and ginger paste, Curry Leaves1-tbsp red chilli powder,1\2-tbsp turmeric powder,1-tbsp coriander-cumin powder,Salt to taste,Coriander leaves for garnish.
A Pinch of Asafoetida


1. First, make the dough. Mix the rice with the flours and spices and form a dough, you may or may not need any water at all, mix the rice really well with your hands and add some if needed, but keep the dough as firm as possible.
2. After you make the dough, make small little dumplings out of it and set aside. See Picture.
3. Heat oil in pan and add mustard seeds, cumin seeds, and paste.
4. Then add little water and after that add curd or buttermilk in it.
5. After 2-3 minutes add salt, turmeric powder, chilli powder and coriander+cumin powder.
6. Heat up to making bubbles and add the dumplings one by one.
7. Lower the heat to a medium and let the dumplings cook thoroughly.
8. Once all the dumplings float to the top, they are ready to eat.
9. Heat for 2-minutes and turn off the flame.
10. Take it in a serving bowl and garnish with finely chopped coriander leaves.Serve hot.