Rasiya Muthiya from left over rice Recipe card video

Rasiya Muthiya Recipe A Delicious Gujarati Dish from Leftover Rice

Introduction

Don’t let your leftover rice go to waste! Try this traditional Gujarati favorite – Rasiya Muthiya. It’s a flavorful, comforting dish made using leftover rice, gram flour (besan), and aromatic spices simmered in a light, tangy, yogurt-based gravy. This wholesome dish is soft, slightly spicy, and perfectly balanced with a hint of sweetness. It’s ideal for lunch or dinner and tastes best with a drizzle of ghee on top.

Traditional & Regional Value of Rasiya Muthiya

Rasiya Muthiya is a beloved dish from Gujarat, often prepared when families want to repurpose leftover rice into something warm and filling. The word “Rasiya” means “in gravy,” and “Muthiya” refers to the hand-shaped dumplings made from rice and besan. Traditionally, Gujarati households never waste food, and this recipe reflects that wisdom beautifully. It’s a perfect example of how creativity in the kitchen turns leftovers into comforting soul food.

Is Rasiya Muthiya Healthy?

Yes, Rasiya Muthiya is quite healthy and nourishing. The muthiya are steamed or simmered instead of fried, and the dish uses curd (yogurt) as a natural source of probiotics. The combination of rice and besan provides carbohydrates, protein, and fiber. It’s a balanced, wholesome meal that’s light on the stomach yet satisfying. For a healthier version, you can use brown rice or add grated vegetables like lauki (bottle gourd) or spinach.

Watch video and learn how to make Rasiya Muthiya from left over rice

GUJARATI RASIYA MUTHIYA RECIPE

🍽 Servings: 4 ⏱ Cook: 20 mins ⏱ Prep: 10 mins 🔥 Difficulty: easy

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Prep Time 14 minutes mins

Cook Time 20 minutes mins

Total Time 34 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Gujarati, Indian

Calories: 220

Ingredients Method

Ingredients

  

For the Muthiya (Dumplings):

• 1/2 cup Cooked Rice
• Grated Dudhi Bottle Gourd
• Grated Patta Gobi Cabbage
• Grated Gajar Carrot
• Finely chopped Coriander
• Crushed Green Chillies & Ginger
• 1 tsp Haldi Turmeric Powder
• 2 tsp Dhaniya Jeera Powder Coriander-Cumin Powder
• 2 tsp Red Chilli Powder
• Salt as per taste
• 1 cup Besan Gram Flour
• 1 small spoon Oil
• For the Rasiya Curry:
• 2 cups Buttermilk
• 1/2 tsp Haldi Turmeric Powder
• Salt as per taste

For the Tadka (Tempering):

• 2 tsp Oil
• 1 tsp Rai Mustard Seeds
• 1 tsp Jeera Cumin Seeds
• Pinch of Hing Asafoetida
• 2 Dried Red Chillies
• Few Curry Leaves
• Red Chilli Powder for sprinkling
• 1 tsp Sugar optional

For Garnish:

• Fresh Coriander

Method

 

Preparing the Muthiya:

1. In a mixing bowl, combine the cooked rice, grated dudhi, patta gobi, and gajar
2. Add finely chopped coriander, crushed green chillies & ginger.
3. Incorporate 1 tsp haldi, 2 tsp dhaniya jeera powder, 2 tsp red chilli powder, and salt (to taste). Mix well.
4. Add 1 cup besan and 1 small spoon of oil. Combine thoroughly.

Preparing the Rasiya:

1. In a large vessel, pour 2 cups of buttermilk.
2. Add 1/2 tsp haldi and salt (to taste).
3. Bring the buttermilk to a boil over slow to medium heat, stirring continuously.

Cooking the Muthiya:

1. Oil your hands and gently drop small portions of the muthiya mixture into the boiling buttermilk.
2. Allow the muthiya to cook until they float to the surface.
3. Preparing the Tadka:
4. Heat 2 tsp oil in a pan.
5. Add 1 tsp rai, 1 tsp jeera, and a pinch of hing.
6. Add 2 dried red chillies and a few curry leaves.
7. Sprinkle with red chilli powder and add 1 tsp sugar (optional).

Serving:

1. Transfer the Rasiya Muthiya to a serving bowl.
2. Garnish with fresh coriander.

Recipe Key Ingredients & Steps (Quick Summary)

• Leftover cooked rice: 1 cup
• Gram flour (besan): ½ cup
• Curd (yogurt): ½ cup
• Ginger-green chili paste: 1 tsp
• Turmeric powder: ¼ tsp
• Red chili powder: ½ tsp
• Mustard seeds, cumin, curry leaves: for tempering
• Salt and sugar: to taste
• Oil: 2 tbsp
• Water: as needed

Quick Steps:

1. Mash the leftover rice in a bowl and mix with besan, curd, ginger-chili paste, and spices.
2. Add little water to form a soft dough. Make small cylindrical or oval-shaped muthiya using your palms.
3. In a deep pan, heat oil and add mustard seeds, cumin, and curry leaves for tempering.
4. Add water, turmeric, salt, sugar, and curd to make a light gravy (rasiya).
5. When it starts boiling, gently drop the muthiya and simmer for 10–12 minutes on low flame.
6. Once muthiya absorb the flavors and gravy thickens slightly, turn off the gas.
7. Garnish with chopped coriander and serve hot with roti or steamed rice.

Tips & Tricks

• Use slightly soft leftover rice for smooth muthiya texture.
• Always mix the dough well to avoid cracks in muthiya while cooking.
• Add curd gradually to balance tanginess and consistency.
• Simmer the gravy on low flame for even cooking.
• Add a pinch of garam masala or kasuri methi for richer flavor.

Variations of Rasiya Muthiya

• Vegetable Rasiya Muthiya: Add grated carrots, spinach, or bottle gourd for added nutrition.
• Jowar or Bajra Muthiya: Replace besan with millet flour for a high-fiber twist.
• Sweet and Tangy Version: Add a spoon of jaggery for a mild sweet balance to the spiced gravy.
• Dry Muthiya: Skip the gravy and enjoy steamed or pan-fried muthiya with chutney.

Frequently Asked Questions (FAQ)

1. Can I make Rasiya Muthiya without curd?

Yes, you can replace curd with a mix of lemon juice and water for the tangy flavor.

2. Can I use fresh rice instead of leftover rice?

Yes, but slightly cooled rice works better as it gives the muthiya a firm texture.

3. How can I make it gluten-free?

It’s already gluten-free since it uses rice and gram flour — perfect for gluten-sensitive diets.

4. Why do my muthiya break in the gravy?

If your dough is too soft or watery, the muthiya may break. Add a little more besan to fix the texture.

5. Can I prepare the muthiya in advance?

Yes, shape the muthiya and store them in the fridge for up to 1 day. Add them to the gravy just before serving.

6. What can I serve with Rasiya Muthiya?

It goes perfectly with jeera rice, roti, or kadhi. You can also enjoy it as a one-pot meal.