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Rasiya muthiya | Gujarati rasiya muthiya | kathiyawadi rasiya muthiya |bhakhri recipe | tomato chutney recipe

Rasiya muthiya is a popular one-pot meal from Gujarati cuisine. In this muthia are made from leftover cooked rice and simmer in yogurt-spices gravy. I also share tomato garlic chutney and kathiyawadi bhakhri, which taste great with rasiya muthiya. it is generally served during dinner time but can also be served for lunchtime with or without any variation. The best part of the recipe is that this no-fuss recipe is made with ingredients you are sure to have at home. Do try this!

The key to making tasty thali recipe at home are

For rasiya muthiya

  • Firstly, for muthiya, the amount of rice should be high which makes muthia soft. You can use leftover khichdi or grated bottle gourd instead of it.
  • secondly, once all the ingredients of muthiya are combined together, it has to be kneaded to a soft dough and should not be hard. also while kneading, do not add water as the water in rice is good enough to form the dough.
  • Do not forget to whisk the buttermilk before adding it to the heated gravy in a saucepan. there is a high chance that the buttermilk may curdle if not whisked properly.
  • Lastly, rasiya muthiya tastes great when prepared slightly spicy.

For bhakhri  

  • Firstly, I made bhakhri dough with wheat flour also Ghee or oil should be perfect to incorporate into flour, so flour should have a crumbly texture and hold shape between hands.
  • Secondly, knead the tight dough for a perfect biscuit-like bhakhri texture. Also, add water in batches while kneading the dough.
  • Lastly, roll bhakhri into medium thick and slightly bigger in size. Also, cook bhakhri on medium-low flame till it becomes crispy and golden brown from both sides.
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Recipe Video

Rasiya muthiya | Gujarati rasiya muthiya | kathiyawadi rasiya muthiya |bhakhri recipe | tomato chutney recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4 servings


For kathiyawadi garlic chutney

  • 10-12 garlic cloves
  • ½ tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tbsp Kashmiri red chilli powder
  • Salt to taste

For muthiya

  • 1 cup leftover cooked rice
  • ¼ cup besan
  • ¼ cup wheat flour
  • ½ tsp garlic chutney
  • 2 chopped green chilli
  • 1 tsp ginger paste
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • Salt to taste
  • 1/8 or pinch of baking soda
  • ¼ tsp sugar
  • 1 tsp lemon juice
  • 1 tsp oil
  • 1 cup coriander leaves

For gravy

  • 4 tbsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 2 chopped green chilli
  • Some curry leaves
  • 5-6 methi dana
  • Pinch of hing
  • 1 tsp garlic chutney
  • 2 cup water
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp turmeric powder
  • Salt to taste
  • 1 cup buttermilk
  • 1/2 tsp sugar - optional
  • Some coriander leaves

For tomato chutney

  • 4 medium size or 350 grm tomatoes
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp red chilli powder
  • Salt to taste
  • ¼ tsp black salt
  • ½ tsp lemon juice
  • ½ tsp sugar

For kathiyawadi bhakhri

  • 1.5 cup wheat flour
  • Salt to taste
  • 5 tbsp oil
  • 6-7 tbsp water or as required
  • Ghee for spreading


Making rasiya muthiya

  • In a mortal-pestal, add garlic cloves, cumin seeds, coriander powder, red chilli powder and salt. crush it. Kathiyawadi garlic chutney is ready

For muthiya

  • in a mixing bowl, add cooked rice, besan, wheat flour, garlic chutney, chopped green chilli, ginger paste, turmeric powder, red chilli powder, coriander powder, baking soda, sugar, lemon juice, oil and coriander leaves. Mix well and knead soft dough.
  • Grease your palm and make small size round muthiya. Keep it aside.

For gravy

  • in a pan, add oil, mustard seeds, cumin seeds, chopped green chilli, curry leaves, methi dana and hing. Saute it.
  • Then add 1 tsp garlic chutney and saute it.
  • Now add 2 cup water, red chilli powder, coriander powder, turmeric powder and salt. mix well and bring it to a boil.
  • Then add rolled muthiya and mix well. Cover and cook muthiya on medium-high flame for 7-8 minutes.
  • Muthiya is properly cooked and turned into bigger size.
  • Now add 1 cup buttermilk and mix well and stir the mixture continuously till it starts to boil. (refer to video)
  • Then cover and cook the mixture for 5 minutes on low flame. So muthiya absorbs gravy.
  • Now add sugar and mix well.
  • Garnish with coriander leaves and serve rasiya muthiya with bhakhri and chutney.

Making tomato chutney

  • Wash and make a slit on upper part of the tomatoes.
  • Now prick tomatoes with a knife and insert garlic cloves in them. (Refer to video)
  • Then roast tomatoes with garlic cloves on medium flame till they become soft.
  • Now remove the skin of roasted tomatoes and mash it with your hand.
  • Then in a pan, add oil, mustard seeds and chutney puree. Saute till oil separates from its sides.
  • Then add red chilli powder, salt, lemon juice and sugar. Mix well.
  • Tomato garlic chutney is ready.

Making kathiyawadi bhakhri

  • In a mixing bowl, add wheat flour, oil and salt. Mix everything into the oil.
  • Now add water gradually and knead tight dough.
  • Now divide the dough into equal portions. Roll out each portion into a medium-thick and round circle.
  • Place the rolled bhakhri on the heated tawa on medium heat.
  • cook slightly on one side of bhakhri then flip it and make a pinch on its upper part. (refer to video)
  • now cook bhakhri by putting light pressure using a hand or cotton cloth, so the insides cook evenly.
  • Apply some ghee to the cooked bhakhri and press slightly with a spoon.
  • Serve kathiyawadi bhakhri with muthiya and tomato chutney.


For rasiya muthiya
  • The proportion of flour should be half that of rice.
  • Do not add water while binding muthiya dough
  • Add muthiya to boiling water.
  • Medium-high flame – 7 minutes
  • You can add 4 tbsp curd instead of buttermilk.
  • After adding buttermilk, stir the mixture continuously till it starts boiling.
  • Rasiya muthiya tastes when it is prepared slightly spicy.
For tomato chutney
  • Make a cross-cut on tomatoes so their skin will easily remove.
  • Roast tomatoes on medium flame till they become soft.
For kathiyawadi bhakhri
  • Flour should have a crumbly texture and bind to the hand.
  • Use very less water while kneading bhakhri dough.
  • Bhakhri dough should be tight and crumbly.
  • Roll slightly bigger and medium thick bhakhri. Do not roll it thin.
  • Roast bhakhri on low-medium flame. Do not roast it on a high flame
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