Rasiya Muthias with methi (Fenugreek Dumplings in creamy soup)

Rasiya Muthias could also  be called dumplings in a thick and creamy yogurty soup. It’s quite an unusual dish as it resembles a  kadhi  but also has muthias (like dumplings) which are very filling. It is one of those quick dishes one makes during the cold weather. I learnt about this dish from one of my aunts who made them when she had come over to stay with us. We really enjoyed the dish but I couldn’t remember the recipe fully. I googled the recipe and found one in Kajal’s blog. She made her muthias slightly differently but it was good for me to read her recipe and get reassurance on how to make rasiya muthias.

Ingredients to serve 4 people:

1 cup- fresh or frozen methi (fenugreek) leaves. (You can also use left over rice or khichedi)
1 cup chick pea flour
1 cup- chapatti flour (Whole wheat Flour)
1-2 tablespoons : ginger, garlic and green chilly mixture (use it to your taste)
2 teaspoons Salt
2 teaspoons turmeric
¼ teaspoon soda bicarbonate.
1 cup of plain yogurt (good time to use up any sharp yogurt you may have left over)
2-3 tablespoons oil
1 teaspoon Mustard Seeds
4-5 curry leaves
2-3 fresh green chillies
2-3 teaspoons sugar or jaggery (optional)
2-3 tablespoons of lemon juice (optional)
Fresh coriander

Method:

1 . Add the fenugreek leaves to the chick pea and whole wheat flour. Add the ginger, garlic and chilly mixture.

2. Add half the salt, soda bicarbonate and half the turmeric to the flour. Add 1 and ½ tablespoon oil to the flour.

3. Using some warm water, prepare the dough.  The dough does get sticky so keep some dry flour handy to dip your hands into.  I would pour a little water at a time and mix the dough.   Leave this for a couple of minutes, wash your hands and then rub some oil in your hands to make the muthias.

4. Make small muthias the size of small marbles and keep them covered under a Tea Towel.  We got about 30 muthias from this amount of ingredients.

5.  In a saucepan, heat 1 and ½ tablespoons of oil and add the mustard seeds to it.

6. One the mustard seeds stop popping, add  7 cups of water to it. Do this carefully as adding the liquid to the oil can make it splutter.

7.  Add the remaining salt and turmeric and allow the mixture to heat up until it starts to look as if it might boil over.   At this stage, turn the heat to medium.

8.  Now add the muthias one by one to the mixture and let them cook thoroughly.  Don't touch the muthias or try to stir them.  As mentioned below, they will float to the top as they get cooked.

9.  Slice the green chillies into two and add to the mixture.

10. Add the curry leaves to the mixture. (Also add sugar or Jaggery and some lemon juice if you prefer a slightly, sweet and sour taste)

11. The muthias will expand a little and float to the top when they are cooked.

12.  Mix half a cup of plain water to half a cup of yoghurt , stir well and add it to the cooked rasiya muthia and stir gently using a fork.  Make sure you don't break any of the muthias. The sauce will also start to thicken now.

13.  Once the yogurt has blended in - sprinkle some fresh coriander to the rasiya muthia and serve them hot.

14.  You can also serve  the rasiya muthia with some sev sprinkled on it.

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