Bhaat Na Rasawala Muthia Dhokla Recipe | Gujarati Rasiya Dhokla by Archana's Kitchen

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Buttermilk provides a similar tanginess at a lower cost.

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

All-purpose flour is cheaper but alters the texture.

Welcome to the kitchen and introduction to the dish.

Prepare cooked rice, ensuring it is extremely soft, similar to rice used for dal chawal.

Add the cooked rice into a mixing bowl.

Add gram flour (besan) and salt to taste into the bowl with rice.

Add a pinch of turmeric and red chili powder.

Combine the mixture by squeezing and pressing the rice into the gram flour until it forms a smooth dough.

Taste the mixture to check for salt before shaping into dumplings.

Grease hands with oil to prevent sticking while shaping the dough into small oval dumplings (matias) about 1.5 to 2 inches in diameter.

Continue shaping the dumplings, greasing hands with oil as needed to prevent sticking.

For the curry (kadhi), mix gram flour (besan) and yogurt (dahi) in a saucepan until there are no lumps.

Add water to the mixture, using a ratio of 2 tablespoons of gram flour to 1 cup of yogurt and 3 cups of water.

Stir the mixture until smooth and well combined.

Bring the kadhi mixture to a boil, ensuring it cooks well before adding the dumplings.

Whisk the kadhi continuously for the first 3-4 minutes while it simmers to prevent curdling and ensure smoothness.

Add chopped green chilies and ginger to the kadhi while it simmers.

Add bay leaves and cinnamon sticks for flavor.

Allow the kadhi to simmer and thicken, adjusting with more water if necessary as the dumplings are added.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens