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Bhaat na rasawala muthia recipe | Gujarati rasiya muthia | rasiya muthia in cooker

Rasiya muthiya is a dish made from leftover cooked rice simmered in a yogurt-spices gravy. It is a popular one-pot meal from Kathiyawadi cuisine, typically served during dinner but versatile enough for lunch, with or without variations. What makes this recipe particularly appealing is its simplicity, as it requires ingredients commonly found at home. Give this delightful dish a try!

The key to making tasty rasiya muthia at home are
  1. Firstly, for muthiya, the amount of rice and gram flour should be equal. You can use leftover khichdi or grated bottle gourd instead of leftover rice.
  2. Secondly, I cooked the muthiya in a pressure cooker on high flame for 2 whistles. This method is quick and requires less time to cook the muthiya. Alternatively, you can steam it separately using a steamer or boil it in a pan with boiling water.
  3. Do not forget to whisk the curd before adding it to the heated gravy in the cooker. There are high chances that the curd may curdle if not whisked properly.
  4. Lastly, rasiya muthiya tastes great when prepared slightly spicy.
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Recipe video 

Bhaat na rasawala muthia recipe | Gujarati rasiya muthia | rasiya muthia in cooker

Author Nehas Cook Book
2.34 from 3 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course, Meal
Cuisine Indian
Servings 4 servings


For chilli-ginger-garlic paste

  • 3-4 green chillies
  • 1 inch ginger
  • 5-6 garlic cloves
  • 4 curry leaves
  • ½ tsp cumin seeds
  • Pinch of salt

For muthiya

  • 1 cup leftover cooked rice
  • 1 cup gram flour - besan
  • 1 tsp chilli-ginger-garlic paste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • Pinch of hing
  • 1 tsp ajwain
  • Salt to taste
  • 1/8 or pinch of baking soda
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1 tsp oil
  • 1 cup chopped methi leaves
  • ½ cup coriander leaves

For gravy

  • 3 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 5-6 methi dana
  • 1 bay leaf
  • 2 cloves
  • 1 inch cinnamon
  • Pinch of hing
  • Crushed chilli-ginger-garlic paste
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • 3 cup water
  • Salt to taste
  • 1 cup curd
  • 1 tsp jaggery - optional
  • Some coriander leaves
  • For tempering
  • 1 tbsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • Some curry leaves
  • 2 dry red chilli
  • ½ tsp Kashmiri red chilli powder


  • In a mixture jar, add 3-4 green chilies, 1 inch ginger, 5-6 garlic cloves, some curry leaves, ½ tsp cumin seeds, and a pinch of salt. Without adding water, grind it coarsely. Keep it aside.

For the muthiya

  • In a mixing bowl, add 1 cup cooked rice, 1 cup besan (gram flour), 1 tsp ginger-green chili paste, ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, a pinch of hing, 1 tsp ajwain, salt to taste, 1/8 tsp baking soda, 1 tsp lemon juice, 1 tsp sugar, 1 tsp oil, 1 cup chopped methi leaves, and ½ cup coriander leaves. Mix well.
  • Sprinkle some water and bind the muthiya mixture. Do not knead the soft dough.
  • Grease your palm and make small-sized round muthiya. Keep them aside.

For the gravy

  • In a cooker, add 3 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin seeds, 3-4 methi dana, 1 bay leaf, 2 cloves, 1-inch cinnamon, and a pinch of hing. Sauté it.
  • Then add the crushed chili-garlic-ginger paste and sauté it.
  • Now lower the flame, add ½ tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder, and sauté it.
  • Then add 3 cups of water and bring it to a boil.
  • Now, into the boiling water, add the muthiya. Cover the pressure cooker lid and cook on high flame for 2 whistles. Do not cook the muthiya on low flame.
  • After 2 whistles, open the lid. The muthiya should be properly cooked.
  • Now take 1 cup of sour curd, add it to a bowl, and whisk it until smooth.
  • Then add it to the cooker and mix well. Stir continuously until the mixture starts to boil.
  • Cook the muthiya with the curd-based gravy for 5 minutes so that the muthiya absorb the gravy.
  • The gravy will become slightly thick. Add jaggery and mix well.
  • Now, in a tadka pan, add 1 tbsp oil, ¼ tsp mustard seeds, ¼ tsp cumin seeds, some curry leaves, 2 dry red chilies, and sauté. Then add ½ tsp Kashmiri red chili powder and add the tadka into the gravy. Mix well.
  • Garnish with coriander leaves and serve Rasiya Muthiya with salad and papad


  • Crush the chili-ginger-garlic paste coarsely.
  • The proportion of rice and flour should be equal.
  • Add very little water while binding the muthiya dough.
  • Add muthiya to boiling water so that it easily retains its shape.
  • Heat on high flame for 2 whistles.
  • The curd should be at room temperature.
  • Whisk curd with muthiya dough to help thicken the gravy mixture.
  • After adding curd, stir the mixture continuously until it starts boiling.
  • Jaggery balances the flavor of the rasiya muthiya gravy. You can use sugar instead of it.
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2.34 from 3 votes (3 ratings without comment)


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