Name: Rasiya Muthiya
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings (1.5 cups each)
Cuisine: gujarati
Ingredients: 1 cup whole wheat flour; 0.5 cup chickpea flour (plus 2 tbsp for gravy); 1 cup bottle gourd (grated); 0.25 tsp asafoetida (divided); 1 tbsp ginger-green chili paste; 1 tsp turmeric powder (divided); 1.5 tsp red chili powder (divided); 1 tsp coriander powder; 1 tsp sugar; 1 tbsp lemon juice; 2 tbsp oil; 0.25 tsp baking soda; 1.75 tsp salt (divided); 3 cup water; 1 tbsp jaggery (grated, or use sugar); 2 tbsp ghee (or oil); 1 tsp mustard seeds; 1 tsp cumin seeds; 0.25 tsp fenugreek seeds; 3 pcs cloves; 1 inch cinnamon stick; 2 pcs dried red chili; 10 pcs curry leaves; 2 tbsp coriander leaves (chopped, for garnish)

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Rasiya Muthiya Recipe | CraftMyMeals | CraftMyMeals

Ingredients

For 4 servings

1 cup whole wheat flour
0.5 cup chickpea flour (plus 2 tbsp for gravy)
1 cup bottle gourd (grated)
0.25 tsp asafoetida (divided)
1 tbsp ginger-green chili paste
1 tsp turmeric powder (divided)
1.5 tsp red chili powder (divided)
1 tsp coriander powder
1 tsp sugar
1 tbsp lemon juice
2 tbsp oil
0.25 tsp baking soda
1.75 tsp salt (divided)
3 cup water
1 tbsp jaggery (grated, or use sugar)
2 tbsp ghee (or oil)
1 tsp mustard seeds
1 tsp cumin seeds
0.25 tsp fenugreek seeds
3 pcs cloves
1 inch cinnamon stick
2 pcs dried red chili
10 pcs curry leaves
2 tbsp coriander leaves (chopped, for garnish)

Nutrition per Serving

314

Calories

Protein

39g

Carbs

Instructions

1
In a large bowl, combine whole wheat flour, chickpea flour, grated bottle gourd, ginger-green chili paste, turmeric, red chili powder, coriander powder, asafoetida, sugar, lemon juice, oil, baking soda, and 0.75 tsp salt. Mix everything well to form a soft, pliable dough, using the moisture from the bottle gourd. Avoid adding extra water. Let the dough rest for 5 minutes.
2
Grease your palms with oil. Divide the dough into equal portions and shape them into small, oval dumplings (muthiyas). Arrange the muthiyas on a greased steamer plate, leaving space between them. Steam for 15-18 minutes over medium-high heat, or until a toothpick inserted comes out clean. Let them cool for a few minutes, then cut each muthiya into 1-inch thick slices.
3
In a separate bowl, whisk the sour yogurt until smooth. Add 2 tbsp of chickpea flour and whisk again until there are no lumps. Gradually add 3 cups of water, whisking continuously to form a thin, smooth mixture. Stir in 0.5 tsp turmeric powder, 0.5 tsp red chili powder, grated jaggery, and 1 tsp salt.
4
Heat ghee or oil in a deep pan or kadai over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, fenugreek seeds, cloves, cinnamon stick, dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for about 30 seconds until fragrant.
5
Carefully pour the prepared yogurt-besan mixture into the pan with the tempering. Increase the heat to medium-high and bring the gravy to a boil, stirring continuously to prevent curdling. Once it boils, reduce the heat to low, add the steamed muthiya pieces, and let it simmer for 5-7 minutes. Garnish with freshly chopped coriander leaves.
6