To make Bhaat Na Rasawala Muthia Dhokla, have all the ingredients ready and ready.
Place all the muthia dhokla ingredients in a large mixing bowl and mash the rice well until it forms a dough-like consistency.
Grease palms, form into small ovals (muthias) and set aside.
For the kadhi, add daihi, besan, turmeric powder, salt and red chilli powder in a pan and mix well until there are no lumps.
Add 3 cups of water and bring to a rapid boil.
While the kadhi continues to boil, keep stirring as this will make it smooth and creamy giving it the perfect texture.
Once the kadhi is boiling and mixed into a smooth creamy mixture, reduce the heat to low and add ginger garlic, green chillies, cinnamon sticks and simmer the kadhi while adding the mutiyas.
Add muthia to kadhi. Cook for at least 5 minutes and you will notice the muthia rise to the top and float.
Once it starts floating to the top, cook the Bhaat Na Rasawala Muthia Dhokla for another 2 minutes.
The last step is to prepare the tadpoles. Heat ghee in a pan over medium heat; add cumin seeds and let them crackle. Add curry leaves, cinnamon and mix well.
Gradually add the spice mixture to the above Rasiya Dhokla/Bhaat Na Rasawala Muthia Dhokla and let the mixture boil quickly and then turn off the heat.
When you're looking for a comfort meal, serve Bhaat Na Rasawala Muthia Dhokla as a side dish for any weeknight dinner.
