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

patwadi rassa

It is made with steamed and tempered gram flour fudge (wadi) called patwadi and spicy curry called rassa. You can serve patwadi as tea-time snacks 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 besan mixture on low flame for 8-10 minutes or till the mixture leaves the sides of the pan.
  • roll patwadi, when 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.
Please do visit my other related recipe collection like

Watch video

Patodi rasa

Recipe card for patwadi rassa

Nehas Cook Book
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course curry
Cuisine Indian
Servings 4 servings

Ingredients
  

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

Instructions
 

Making patwadi

  • In a mixture jar, add green chilli, garlic cloves, ginger, and curry leaves. Grind it into a 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 the 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 a 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, add onion, garlic cloves, and ginger. Sauté till onion turns slightly golden brown.
  • Add coconut, roasted chana dal, and Kashmir red chilli. Sauté for 2-3 minutes.
  • Switch off the flame, when the mixture cools down, add into the mixture jar and grind it into a paste. Keep it aside.
  • Again heat oil in a pan, 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.

Notes

  • 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.

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here