Rasiya Muthiya Muthias cooked in buttermilk based gravy. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 01 Jun 2021 in Recipes Course New Update Main Ingredients Pressure cooked rice, Buttermilk Cuisine Gujarati Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Ingredients list for Rasiya Muthiya 1 cup Pressure cooked rice 2 cups Buttermilk 2 tablespoons Gram flour (besan) 1 tablespoon Whole wheat flour (atta) 1/2 teaspoon Turmeric powder 1 teaspoon Red chilli powder 1 teaspoon Coriander powder 1 teaspoon Cumin powder to taste Salt 2 tablespoons Oil 1 teaspoon Mustard seeds 1/4 teaspoon Asafoetida Method Take rice in a mixing bowl, add gram flour, wheat flour, ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, coriander powder, cumin powder and salt and mix well. Add 1 tablespoon oil and mix. Add water as required, mix and knead into a soft dough. Let the dough rest for 2 minutes. Heat 1 tablespoon oil in a non-stick pan, add mustard seeds and once they start to splutter, add asafoetida, remaining turmeric powder, remaining red chilli powder, buttermilk, 2-3 tablespoons water and salt, mix and bring to a boil. Divide the rice dough into equal portions, shape into muthiyas and add to the pan. Rinse the bowl with a little water and add the pan, mix and cook till the muthiyas turn soft. Transfer into a serving bowl and serve hot. #Asafoetida #Buttermilk #Coriander powder #Cumin powder #Gram flour (besan) #Mustard seeds #Oil #Red chilli powder #Salt #Turmeric powder #Whole wheat flour (atta) #Pressure cooked rice Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article