RASIYA MUTHIYA રસિયા મુઠીયા

RASIYA MUTHIYA
SPICED RICE DUMPLINGS IN BUTTERMILK SAUCE ( Made from leftover Rice)

Rasiya Muthiya is one dish that you would love to have. Mostly as a rule, it is made from leftover rice. It is generally cooked in the evenings and eaten as it is and the sauce is enjoyed with Rotis or Chapathis.



INGREDIENTS

Leftover Rice 2 cups
Besan/chickpea flour 1/2 to 3/4 cup
Garlic paste 2 spoons+1 spoon
Turmeric powder 1/2 +1/2 spoons
Chilli Powder 1 +1/2 spoon
Salt to taste

FOR THE SAUCE

Buttermilk 500 ml.
Water 250 ml.
Salt to taste
Green chilli finely cut 3 to 4 nos.
Cilantro 1/4 cup
Garlic paste 1 spoon
Curry leaves 1 sprig

TEMPERING

Oil 1.5 ladles
Mustard seeds 1/2 tsp
Red chillies 3 nos.

METHOD OF PREPARATION

First of all, prepare the sauce. Take Butter Milk and add water to it. Take some oil in a tampering ladle and add the temperings. When mustard starts to crackle, temper the sauce. Now add little turmeric, chilli powders and add 2 sprigs of curry leaves and a spoon of Garlic paste. Also add salt to taste. Do not put too much of salt as the rice Balls would also have salt. After the boiling is over once, add green chillies and Kothumalli and
remove from fire .cover and set it aside.

PREPARATION OF SPICED RICE DUMPLINGS

Take the leftover rice ,add Besan/Kadalai maavu , salt, red chilli powder, turmeric powder, Garlic paste and little water. Slowly mix everything thoroughly. See that the rice is properly mashed .Make the mixed dough to a vadai or slightly softer than vadai consistency. Taste for salt and chilli .

FINAL PREPARATION
Set the sauce to a boil and slowly drop the rice Balls mixed dough with bare hands as you would make rice vadams. The drops of rice dough should be no more than a glass marble of small size , as they would assume a larger size after getting cooked in sauce. Go on dropping the rice mix dough at regular intervals and complete the process in about five minutes. During this time, assure that the sauce is boiling or almost at boiling temperature.

Take care and ensure that the dough of rice does not separate, if it separates, it means that you need to put in some more kadalai maavu. Also ensure that the sauce is enough, if not, add some more water. After about ten minutes of boiling, the Rasiya Muthiya is ready.

After adding a spoon of Ghee to each plate. You can eat as it is or with chapathi or rice too.
Enjoy!!!!!