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Patwadi rassa recipe | how to make patwadi rassa | patodi rassa

It is made with steamed and tempered gram flour fudge (wadi) called patwadi and spicy curry called rassa. You can be served patwadi as a tea time snack or added to the rassa just before serving. It is a typical recipe of Maharashtrian delicacy and served with chapati or bhakri. The best part is that this no-fuss recipe is made with ingredients that you are sure to have at home. Do try this!

The key to making tasty patwadi rassa at home are
  • For patwadi, besan batter helps to make smooth and lump-free patwadi. Also cover and cook the besan mixture on low flame for 8-10 minutes or till the mixture leaves the sides of the pan.
  • roll patwadi, when the besan mixture is hot and cut its pieces when the mixture is completely cooled down.
  • Always add the patwadi (besan fudge) into the hot curry (rassa) just before serving the dish or else the fudge will become soggy and the dish will turn messy.
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Author Nehas Cook Book
3.50 from 2 votes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Curry, Main Course
Cuisine Indian
Servings 4 servings


For patwadi

  • 1 cup besan
  • 1 cup water
  • 2 tsp oil + some for greasing
  • 3 green chilli
  • 4-5 garlic cloves
  • 1 inch ginger
  • Few curry leaves
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch of hing
  • ¼ tsp turmeric powder
  • Salt to taste
  • Some coriander leaves
  • Sprinkle some dry coconut

For rassa

  • 2 tsp + 4 tbsp oil
  • 1 big chopped onion
  • 4-5 garlic cloves
  • 1 tsp ginger
  • 2 tbsp dry coconut
  • 2 tsp roasted chana dal
  • 2 kashmiri red chilli
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • Pinch of hing
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp garam masala
  • 2 cup water
  • Salt to taste
  • Some coriander leaves


Making patwadi

  • In a mixture jar, add green chilli, garlic cloves, ginger and curry leaves. Grind it into paste. Keep it aside.
  • Now in a mixing bowl, add besan and water. Mix well and make a lump-free batter.
  • Add salt and some coriander leaves into the batter and keep it aside.
  • Heat oil in a pan, add mustard seeds, cumin seeds, and hing. Sauté for a minute.
  • Add grinded green chilli paste and sauté it.
  • Lower the flame and add turmeric powder and besan batter. Mix well and keep stirring.
  • cover and cook mixture for 8-10 minutes on low heat.
  • After 10 minutes, the mixture should leave the sides of the wok and appear as dough.
  • Switch off the flame and take out the mixture into the grease plate.
  • With greased hands or spatula, flatten the dough and give it a round shape. Garnish with finely desiccated coconut. Cut into desired shapes on cooling using a greased knife.
  • patwadi is ready.

Making rassa

  • Heat oil in a pan, and add onion, garlic cloves and ginger. Sauté till onion turns slightly golden brown.
  • Add coconut, roasted chana dal, and Kashmir red chili. Sauté for 2-3 mintes.
  • Switch off the flame, when the mixture cools down, add into the mixture jar and grind it into paste. Keep it aside.
  • Again heat oil in a pan, and add mustard seeds, cumin seeds, hing, and turmeric powder. Sauté for a minute.
  • Add grinded paste and sauté till oil separates from its sides.
  • Add red chilli powder and garam masala. mix well.
  • Then add 2 cups hot water and mix well.
  • Cover and cook rasa on low flame till oil floats on it.
  • Add salt and some coriander leaves. mix well
  • serve hot rasa with the prepared Patwadi and flatbread like chapati or bhakri.


  • cover and cook rassa till oil separates on its top.
  • Consistency of rassa should be flowing.
  • Adjust the spice level according to your preference.
  • At the time of serving add patwadi into rassa.
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