Rasiya Muthiya

1. 1

   Step 1

   • a.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. 2

   Grease your palms with oil

   • a.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. 3

   In a separate bowl, whisk the sour yogurt until smooth

   • a.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. 4

   Heat ghee or oil in a deep pan or kadai over medium heat

   • a.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. 5

   Step 5

   • a.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. 6

   Step 6

   • a.Serve the Rasiya Muthiya hot, either on its own or with steamed rice.

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