Bhaat Na Rasawala Muthia Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine leftover rice, gram flour, ginger-garlic paste, green chili paste, turmeric powder, red chili powder, coriander powder, cumin powder, salt, and oil. Mix well to form a soft dough.
• STEP 2.Divide the dough into small portions and shape them into cylindrical dumplings.
• STEP 3.Steam the dumplings in a steamer for about 15-20 minutes or until cooked through.
• STEP 4.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 5.Add chopped onions and sauté until golden brown.
• STEP 6.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 7.Add tomato puree, turmeric powder, red chili powder, coriander powder, cumin powder, salt, and sugar. Cook the masala until the oil separates.
• STEP 8.Add water and bring the gravy to a boil. Simmer for a few minutes.
• STEP 9.Gently add the steamed dumplings to the gravy and let them simmer for 5-7 minutes to absorb the flavors.
• STEP 10.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure the dumplings are cooked thoroughly before adding them to the gravy.
• You can adjust the spice level according to your taste preferences.
• Serve the dish hot to enjoy the flavors at their best.

Storage and Serving

• Bhaat Na Rasawala Muthia can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish before serving.
• Serve it with steamed rice or roti for a complete meal.