 called patwadi and spicy curry called rassa.){kind=link}
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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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 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.
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.
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