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A comforting Gujarati classic featuring soft, spiced dumplings made from whole wheat and chickpea flour, simmered in a tangy and savory yogurt-based gravy. A wholesome one-pot meal.
For 4 servings
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.
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.
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.
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.
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.

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A comforting Gujarati classic featuring soft, spiced dumplings made from whole wheat and chickpea flour, simmered in a tangy and savory yogurt-based gravy. A wholesome one-pot meal.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 313.74 calories per serving with 7.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Serve the Rasiya Muthiya hot, either on its own or with steamed rice.
Omit the ginger from the muthiya dough. The rest of the recipe is suitable as is.
Replace the dairy yogurt with a plant-based yogurt like peanut or cashew yogurt. Use oil instead of ghee for the tempering.
Use only 1 tbsp of oil for the tempering and ensure the muthiyas are only steamed, not fried. You can also reduce the amount of jaggery.
Add a handful of boiled chickpeas or crumbled paneer to the gravy along with the muthiyas for an extra protein boost.