Rasiya Muthiya
Soft gram flour dumplings simmered in a light, tangy-sweet yogurt gravy. This homestyle Gujarati dish is comforting, gently spiced, and especially good with a simple side of rice or khichdi.
For 4 servings
- mix · ~5 min
Mix the muthiya dough.
1.Combine chickpea flour, whole wheat flour, half of the grated ginger, 1 chopped green chili, red chili powder, 1 pinch turmeric powder, 1 pinch baking soda, 1 tbsp oil, and half of the salt in a bowl.2.Add 2 to 3 tbsp yogurt and just enough water to bring it together.3.Mix into a soft, shapeable dough without making it sticky.TIPKeep the dough soft but firm enough to hold shape, or the dumplings may break in the gravy. - prep · ~4 min
Shape the muthiya.
1.Grease your palms lightly with a few drops of oil.2.Divide the dough into small oval dumplings.3.Keep them similar in size so they cook evenly. - steam · ~15 min
Steam the muthiya.
Arrange the shaped dumplings in a steamer plate and steam until firm and cooked through. Let them cool slightly so they hold their shape better in the gravy.
TIPDo not overcrowd the steamer plate; leave a little space so the steam can circulate. - temper · ~2 min
Make the tempering.
1.Heat the remaining oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, asafoetida, curry leaves, and the remaining chopped green chili.4.Cook for a few seconds until fragrant. - mix
Whisk the yogurt gravy base.
In a bowl, whisk the remaining yogurt with the remaining water, coriander powder, remaining turmeric powder, jaggery, and the remaining salt until smooth and lump-free.
- simmer · ~10 min
Cook the gravy.
Pour the yogurt mixture into the pan with the tempering and cook over low heat, stirring often, until it comes to a gentle simmer and slightly thickens.
TIPKeep the heat low and stir regularly so the yogurt does not split. - simmer · ~9 min
Add the muthiya and simmer gently.
Add the steamed muthiya to the gravy and simmer for 8 to 10 minutes so they soak up the tangy-sweet flavors without falling apart.
- garnish
Garnish with coriander leaves.
- serve
Serve the rasiya muthiya hot.
Spoon into katoris and serve as part of a Gujarati meal with plain rice or khichdi.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the yogurt with water until completely smooth before it hits the pan, or the gravy can turn grainy.
- 2Steam the muthiya until just firm; oversteaming makes them dense and they absorb less gravy later.
- 3Let the steamed dumplings cool for a few minutes before simmering so they keep their shape in the kadhi-like gravy.
- 4Keep the gravy on low heat and stir frequently after adding yogurt to prevent splitting.
- 5If the gravy thickens too much after the muthiya go in, loosen it with a splash of hot water, not cold.
- 6Taste for the Gujarati balance of sour, sweet, and salt just before serving, since the dumplings absorb seasoning as they simmer.
Adapt it for your goals.
Jain
Skip ginger, green chili, and asafoetida if needed, and rely on pepper and a little extra coriander powder for gentle warmth.
low oilLow-oil
Reduce the oil in the muthiya and tempering slightly; the dish still stays comforting because the yogurt gravy carries plenty of moisture.
spicierSpicier
Add an extra green chili to the tempering or a little more red chili powder to the dough for a sharper heat against the sweet-sour gravy.
gluten freeGluten-free
Replace the whole wheat flour with a little more chickpea flour or rice flour to keep the dumplings bound without wheat.
Why this is on our healthy list.
Protein-Rich Base
Chickpea flour and yogurt together make this dish more satisfying while adding plant and dairy protein.
Gentle Fermented Dairy
The yogurt-based gravy adds tang and can feel lighter than cream-based sauces in a comforting meal.
Fiber From Gram Flour
Besan and whole wheat flour contribute fiber, helping make the muthiya hearty and filling.
Frequently asked questions
Usually the heat was too high or the mixture was not stirred enough. Cook the yogurt gravy only on low heat and keep whisking or stirring regularly.
