In a mixing bowl, combine the cooked rice, grated dudhi, patta gobi, and gajar

Add finely chopped coriander, crushed green chillies & ginger.

Incorporate 1 tsp haldi, 2 tsp dhaniya jeera powder, 2 tsp red chilli powder, and salt (to taste). Mix well.

Add 1 cup besan and 1 small spoon of oil. Combine thoroughly.

In a large vessel, pour 2 cups of buttermilk.

Add 1/2 tsp haldi and salt (to taste).

Bring the buttermilk to a boil over slow to medium heat, stirring continuously.

Oil your hands and gently drop small portions of the muthiya mixture into the boiling buttermilk.

Allow the muthiya to cook until they float to the surface.

Preparing the Tadka:

Heat 2 tsp oil in a pan.

Add 1 tsp rai, 1 tsp jeera, and a pinch of hing.

Add 2 dried red chillies and a few curry leaves.

Sprinkle with red chilli powder and add 1 tsp sugar (optional).

Transfer the Rasiya Muthiya to a serving bowl.

Garnish with fresh coriander.