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Cook Time 25 minutes
Ingredients Method

Ingredients
  

  • For Muthia
  • 1 cup cooked rice leftover rice
  • 1/2 cup whole wheat flour/atta
  • 2 tablespoons oil
  • 1 teaspoon red chilli powder
  • 1 teaspoon dhaniya - jeera powder
  • 1/2 teaspoon haldi powder
  • salt to taste
  • For the chaash
  • 2 cups water
  • 1 cup sour curd
  • For the Rasa
  • 3 cups prepared Chaash
  • 2-3 tablespoons oil
  • 1 teaspoon each haldi hing, mustard seeds and cumin seeds
  • 1 teaspoon red chili powder
  • 1.5 teaspoons dhana jeeru to taste
  • 1 teaspoon jaggery optional
  • salt to taste
  • 3 tablespoon finely chopped coriander to garnish

Method
 

  1. For the Muthia
  2. Mix everything together gently without over mixing the dough.
  3. Make 25 something balls and make tight Muthia out of it.
  4. Smaller works better because after cooking they swell up.
  5. Keep this aside and prepare the chaash.
  6. For the Chaash
  7. Whisk the yogurt and water to make a homogeneous liquid.
  8. For the Rasa
  9. Heat the oil in a pan, add rai and Jeera.
  10. When the rai splutter, add haldi, hing and chaas.
  11. Add the powdered spices and let the liquid boil.
  12. Stir in between to make sure the chhas doesn’t curdle.
  13. When the liquid is boiling, drop the prepared Muthia slowly.
  14. This is a very important step. If the liquid is not boiling the Muthia will break.
  15. Cover and let it boil for 15 min on medium heat. Check on Muthia if they are cooked. Mine took about 17 minutes.
  16. The rasa may look thin but it thickens as it cools.
  17. Garnish with chopped coriander and serve hot.