doodhi na rasawala muthia recipe | diabetes and kidney friendly rasiya muthiya | healthy kathiyawadi rasiya muthia |

by Tarla Dalal

add to my cookbook add to shopping list

This recipe has been viewed 3061 times

about doodhi na rasawala muthia▼

doodhi na rasawala muthia step by step recipe▼

what is doodhi na rassawala muthia made of?▼

how to make rassawala muthias▼

pro tips to make doodhi na rassawala muthia recipe▼

calories of doodhi na rasawala muthia▼

doodhi na rasawala muthia recipe | diabetes and kidney friendly rasiya muthiya | healthy kathiyawadi rasiya muthia | with 30 amazing images.

doodhi na rassawala muthia is a steamed bottle gourd dish. Learn how to make doodhi na rasawala muthia recipe | diabetes and kidney friendly rasiya muthiya | healthy kathiyawadi rasiya muthia |

Healthy kathiyawadi rasiya muthia is a flavorful Gujarati dish featuring steamed dumplings made with grated bottle gourd (doodhi) and a delicious spiced gravy. Perfect for a vegetarian meal, these soft and savory muthias are a comforting and healthy option.

Diabetes and kidney friendly rasiya muthiya is a traditional Gujarati delicacy bursting with flavor and nutrition. This dish features dumplings made from grated bottle gourd (doodhi) mixed with whole wheat flour, gram flour and a blend of aromatic spices. The dough is shaped into small cylindrical logs, which are then gently simmered in a flavorful, spiced yogurt gravy until they soak up all the rich flavors.

Doodhi has high water content, low in calories, rich in fibre, vitamins and minerals. Doodhi na rassawala muthia is a simple yet delicious dish that is sure to please your palate. So next time you're looking for a vegetarian option full of taste and health benefits, give this recipe a try!

Healthy kathiyawadi rasiya muthia is not only a treat for the taste buds but also a nutritious dish packed with the goodness of bottle gourd and spices, making it a favorite in Gujarati households.

pro tips to make doodhi na rassawala muthia recipe: 1. Use fresh bottle gourd (doodhi) for the best flavor and texture. Older doodhi can be watery and may affect the final outcome. Squeeze it properly. 2. For an extra layer of flavor, try adding a teaspoon of grated fresh ginger to the dough. 3. You can add a little besan to the curd mixture for making slightly thick kadhi.

Enjoy doodhi na rasawala muthia recipe | diabetes and kidney friendly rasiya muthiya | healthy kathiyawadi rasiya muthia | with detailed step by step photos.

Add your private note

Doodhi na Rasawala Muthia recipe - How to make Doodhi na Rasawala Muthia

Tags

Preparation Time: 10 mins Cooking Time: 31 mins Total Time: 41 mins 4Makes 4 servings
Show me for servings

Ingredients

Doodhi na Rasawala Muthia
1 cup grated bottle gourd (doodhi / lauki) , squeezed
1/2 cup besan (bengal gram flour)
1/2 cup whole wheat flour (gehun ka atta)
1 tsp finely chopped ginger (adrak)
1/2 tsp finely chopped green chillies
1/8 tsp salt

For The Rassa
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
a pinch of turmeric powder (haldi)
1/4 tsp chilli powder
1/4 cup sour curd (dahi)
1/8 tsp salt
1 tbsp finely chopped coriander (dhania)

Method

For doodhi na rasawala muthia

To make doodhi na rasawala muthia recipe, in a small bowl, combine dahi and ½ cup water. Whisk well and keep aside.
Combine grated doodhi, besan, wheat flour, ginger, green chillies and little salt in a deep bowl.
Knead into a soft dough without using water. Divide it into 16 equal portions and roll oval shape muthias. Keep aside.
Heat oil in a deep pan, add mustard seeds, cumin seeds, asafoetida, turmeric powder and chilli powder. Sauté for a few seconds.
Add 2 cups of water and bring it to a boil. Drop the muthias one by one in the boiling water.
Boil them on a medium flame for 12 to 15 minutes until they float on top. Add the curd mixture and little salt.
Mix well and cook on a medium flame for 15 minutes till the rassa thickens, while stirring occasionally.
Serve doodhi na rasawala muthia hot garnished with coriander.

Doodhi na Rasawala Muthia recipe with step by step photos

like doodhi na rassawala muthia recipe

doodhi na rasawala muthia recipe | diabetes and kidney friendly rasiya muthiya | healthy kathiyawadi rasiya muthia | then do try other healthy muthia recipes also:
- nachni methi muthia recipe | ragi palak methi muthiya | red millet dumplings |
- oats methi muthia recipe | steamed Gujarati savoury snack | healthy oats fenugreek dumplings |

what is doodhi na rassawala muthia made of?

See the below image of list of ingredients for making doodhi na rassawala muthia recipe.

how to make rassawala muthias

To make doodhi na rasawala muthia recipe | diabetes and kidney friendly rasiya muthiya | healthy kathiyawadi rasiya muthia | in a small bowl, add ¼ cup sour curd (dahi).
Add ½ cup water.
Whisk well and keep aside.

In a deep bowl, add 1 cup grated bottle gourd (doodhi / lauki). Grated bottle gourd (doodhi) releases water. Squeeze out as much excess water as possible before adding it to the dry ingredients. This prevents the dough from becoming soggy and ensures the muthias hold their shape while steaming.
Add ½ cup besan (bengal gram flour). Besan acts as a binding agent in the muthia dough. It helps hold together the grated doodhi (bottle gourd), wheat flour, and other ingredients, allowing you to shape them into rolls.
Add ½ cup whole wheat flour (gehun ka atta). Wheat flour acts as the primary binding agent in the dough. It helps hold together the grated doodhi (bottle gourd), spices, and other ingredients, forming a workable dough that can be shaped into dumplings.
Add 1 tsp finely chopped ginger (adrak). Chopped ginger adds complexity and a pleasant touch to the flavor of doodhi na rassawala muthia.
Add ½ tsp finely chopped green chillies. Green chillies are a key ingredient for adding a zest or heat to the dish. The spiciness level can be adjusted based on your preference.

Add a little salt.
Knead into a soft dough without using water.
Divide it into 16 equal portions and roll oval shape muthias. Keep aside.
Heat 1 tsp oil in a deep pan.
Add ¼ tsp mustard seeds ( rai / sarson). When mustard seeds are spluttered in hot oil at the beginning of tempering (tadka), they release a pungent and nutty aroma. This aroma infuses the dish and makes it more appetizing.

Add ½ tsp cumin seeds (jeera).
Add curry leaves.
Add a pinch of asafoetida (hing).
Add a pinch of turmeric powder (haldi).
Add ¼ tsp chilli powder.

Sauté for a few seconds.
Add 2 cups of water
Bring it to a boil.
Drop the muthias one by one in the boiling water.
Add a little salt.

Boil them on a medium flame for 12 to 15 minutes until they float on top.
Add the curd mixture.
Mix well and cook on a medium flame for 15 minutes till the rassa thickens, while stirring occasionally.
Serve doodhi na rasawala muthia recipe | diabetes and kidney friendly rasiya muthiya | healthy kathiyawadi rasiya muthia | hot garnished with coriander.

pro tips to make doodhi na rassawala muthia recipe

Use fresh bottle gourd (doodhi) for the best flavor and texture. Older doodhi can be watery and may affect the final outcome. Squeeze it properly.

For an extra layer of flavor, try adding a teaspoon of grated fresh ginger to the dough.
You can add a little besan to the curd mixture for making slightly thick kadhi.