Bhaat Na Rasawala Muthia Dhokla (Gujarati Rasiya Dhokla)
If you’re a fan of Kadhi Chawal, this classic and traditional Kathiyawadi dish will steal your heart. Bhaat Na Rasawala Muthia Dhokla, made with rice dumplings simmered in a tangy, spiced kadhi, is a one-dish meal that combines comfort and flavor. The rice dumplings, or muthias, are prepared using cooked rice and gram flour, and are then cooked in a smooth, flavorful kadhi made from yogurt and gram flour. The dish is finished with a fragrant tadka of cumin, curry leaves, and cinnamon. Perfect for a cozy weeknight dinner, this dish is light yet hearty, offering the ultimate fusion of textures and tastes.
Ingredients
For Muthia Dhokla:
| Ingredient | Quantity |
|---|---|
| Cooked rice | 1 1/2 cups |
| Gram flour (besan) | 1/2 cup |
| Red chili powder | 1/2 teaspoon |
| Turmeric powder (haldi) | 1/4 teaspoon |
| Salt | 1 teaspoon |
For Kadhi:
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 2 tablespoons |
| Curd (Dahi/Yogurt) | 1 cup |
| Water | 3 1/2 cups |
| Turmeric powder (haldi) | 1/2 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Salt | To taste |
| Green chili (slit) | 1 |
| Ginger (finely chopped) | 1 inch |
| Bay leaf (tej patta) | 1, torn |
| Cinnamon stick (dalchini) | 1 inch, broken |
For Tadka:
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Cumin seeds (jeera) | 1 teaspoon |
| Cinnamon stick (dalchini) | 1 inch, broken |
| Curry leaves | 1 sprig, torn |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4-6
Instructions
1. Preparing the Muthia Dumplings:
- Begin by preparing the muthia dough. In a large mixing bowl, combine the cooked rice, gram flour, red chili powder, turmeric powder, and salt. Mash the rice until the mixture reaches a dough-like consistency.
- Grease your palms with a little oil or ghee, and shape the dough into small ovals, known as muthias. Set them aside.
2. Making the Kadhi:
- In a saucepan, combine the yogurt (curd), gram flour, turmeric powder, red chili powder, and salt. Whisk until smooth and free of lumps.
- Add 3 cups of water to the mixture, and bring it to a brisk boil over medium heat. Keep stirring the kadhi while it boils to ensure it remains smooth and creamy.
- Once the kadhi reaches a creamy consistency, lower the heat. Add the chopped ginger, slit green chilies, torn bay leaf, and broken cinnamon stick. Allow the kadhi to simmer for a few minutes.
3. Cooking the Muthias in Kadhi:
- Gently add the prepared muthias to the simmering kadhi. Let the muthias cook for at least 5 minutes, or until they begin to float to the top. This indicates they are fully cooked.
- Once the muthias float, simmer the dish for an additional 2 minutes to ensure the flavors meld.
4. Preparing the Tadka:
- In a small saucepan, heat the ghee over medium heat. Add cumin seeds and let them crackle.
- Stir in the broken cinnamon stick and curry leaves, and cook for a few seconds until fragrant.
- Pour this tempering (tadka) over the muthia kadhi, allowing the spices to infuse the dish.
5. Serving:
- Serve the Bhaat Na Rasawala Muthia Dhokla as a wholesome one-dish meal. It’s perfect for a comforting weeknight dinner, offering the ultimate combination of flavors and textures.
Enjoy this delicious Gujarati comfort food that’s not only satisfying but also packed with the essence of traditional Kathiyawadi cooking!
