Rasiya Muthias with Cabbage (Cabbage dumplings in creamy soup)

The cold snap has now started here and I really fancied something hot and spicy. I wanted to make rasiya muthia but didn’t have any fresh methi (fenugreek).  My hubby suggested making them using fresh cabbage (cobi na rasiya muthia).  My recipe for Rasiya Muthias using methi is here.    The recipe is very similar to the methi na rasiya muthias but I changed some of the ingredients slightly. I added some bread crumbs to the muthia dough to see if they came out softer and yes, they were lovely and soft and had soaked up all the flavours.   I am reposting here with updated pictures.  This dish is a favourite of mine in the cold weather as it’s quick and easy to make, warms you up and fills you up as well.

Ingredients to serve 4 people:

  • 1 heaped cup- finely grated fresh cabbage  (You can also use methi or even left over rice or khichedi)
  • 1 cup chick pea flour
  • ½ cup- chapatti flour (Whole wheat Flour)
  • ½ cup bread crumbs
  • 1-2 tablespoons : ginger, garlic and green chilly mixture (use it to your taste)
  • 2 teaspoons Salt
  • 2 teaspoons turmeric
  • ¼ teaspoon soda bicarbonate.
  • 1-2 cup of plain yogurt (good time to use up any sharp yogurt you may have left over)
  • ½ cup of oil ( you’ll need to make the dumplings and also for the soup)
  • 1 teaspoon mustard Seeds
  • 4-5 curry leaves
  • 2-3 fresh green chillies
  • 2-3 teaspoons sugar or jaggery (optional)
  • 2-3 tablespoons of lemon juice (optional)
  • Fresh coriander


1 . Add the grated cabbage to the chick pea flour, bread crumbs and whole wheat flour. Add the ginger, garlic and chilly mixture.

2. Add 1 teaspoon of salt, quarter teaspoon of soda bicarbonate and 1 teaspoon of  turmeric to the flour. Add 1 and ½ tablespoon oil to the flour.

3. Mix half a cup of yoghurt to some warm water and mix.  Then pour a little of this mixture slowly  and bind the dough.  The dough does get sticky so keep some dry flour handy to dip your hands into.  Leave this for a couple of minutes, wash your hands and then rub some oil in your hands to make the muthias.


4. Make small muthias the size of small marbles and keep them covered under a Tea Towel.  We got about 30 muthias from this amount of ingredients.

5.  In a saucepan, heat 1 and ½ tablespoons of oil and add the mustard seeds to it.

6. One the mustard seeds stop popping, add  7 cups of water to it. Do this carefully as adding the liquid to the oil can make it splutter.

7.  Add the remaining salt and turmeric and allow the mixture to heat up until it starts to look as if it might boil over.   At this stage, turn the heat to medium.

8.  Now add the muthias one by one to the mixture and let them cook thoroughly.
9.  Don’t touch the muthias or try to stir them.  They will float to the top as they get cooked.
10.  Slice the green chillies into two and add to the mixture.  Add the curry leaves to the mixture. (Also add sugar or Jaggery and some lemon juice if you prefer a slightly, sweet and sour taste)

11. The muthias will expand a little and float to the top when they are cooked.

12.  Mix half a cup of plain water to half a cup of yoghurt , stir well and add it to the cooked rasiya muthia and stir gently using a fork.  Make sure you don’t break any of the muthias. The sauce will also start to thicken now.

13.  Once the yogurt has blended in – sprinkle some fresh coriander to the rasiya muthia and serve them hot.