Muthias cooked in buttermilk based gravy. A must try !RASIYA MUTHIYAIngredients½ cup rice½ cup buttermilk2 tablespoons gram flour (besan)1 tablespoon whole wheat flour (atta)½ teaspoon turmeric powder1 teaspoon red chilli powder1 teaspoon coriander powder½ teaspoon cumin (jeera) powderSalt to taste3 tablespoons oil½ tablespoon mustard seeds ¼ teaspoon asafoetida (hing)Method1. Mix together rice, gram flour, wheat flour, ¼ teaspoon turmeric powder, ½ teaspoon chilli powder, coriander powder, cumin powder, salt and 1 tablespoon oil in a bowl. Add water as required, mix and knead into a soft dough. Set aside to rest for a couple of minutes. 2. Heat the remaining oil in a non-stick pan. Add mustard seeds and once they start to splutter, add asafoetida, remaining turmeric powder, remaining chilli powder, buttermilk, 2-3 tablespoons water and salt, mix and bring to a boil. 3. Divide the prepared dough into equal portions, shape into muthiyas and add to the pan, mix and cook till the muthiyas turn soft. 4. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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