The rains are almost here and we are already craving some heat in our food. As the weather turns cooler and storms approach, we love to indulge in spicy treats. Don't you? Rather than the regular fried snacks, we invite you to try a traditional dish today. This food item, which is from Maharashtra, is filled with a variety of flavours and textures that you will lose yourself in. It is called Patwadi Rassa and it can be a wholesome choice for your next lunch or dinner. Find out more below.
Also Read: Love Maharashtrian Food? Try These 7 Easy Recipes Ready In Under 30 Minutes
What Is Patwadi Rassa?
Patwadi Rassa is a Maharashtrian delicacy where flavourful besan vadis are paired with a spicy rassa (curry-like preparation) that can then be eaten with bhakri or rice. Unlike regular curries with veggies/ chicken/ meat/ fish, this dish has pieces of vadis in it. This is what makes it more interesting. The besan vadis (also called patwadi or thapi vadi) can be enjoyed as a snack by themselves. But savouring them with the rassa should not be missed either.
Also Read: Maharashtrian Snack Recipe: How To Make Kothimbir Vadi In 15 mins
How To Make Patwadi Rassa At Home | Quick And Easy Recipe For Maharashtrian Thapi Vadi And Rassa
This recipe has two parts: the first for making the patwadi and the second for the rassa.
Part 1: Patwadi | Thapi Vadi
Make a lump-free batter by mixing the besan and water. Set aside for 10 minutes. Form a coarse, dry mixture by grinding ginger, garlic, green chillies and curry leaves. In a kadhai, heat oil and add mustard seeds, cumin seeds and asafoetida. Then add the ground masala paste prepared earlier, along with turmeric powder, salt and some water. Stir to mix and bring to a boil.
Lower the heat and add in the besan batter to the kadhai while stirring continuously. Continue mixing till the mixture thickens to get a sticky dough-like texture. Transfer the mixture onto a greased plate/ thali. Flatten it evenly using your palm/ spatula. Allow to cool for 5 minutes and then cut into diamond shapes to form the patwadis. Keep aside.
Part 2: Rassa
Heat 1 tbsp oil in a kadhai and add asafoetida, onions, ginger, and garlic. Saute until onions turn translucent. Add the dry coconut (khopra), turmeric powder, poppy seeds and sesame seeds. Saute for 2 minutes. Once the mixture cools, grind it with coriander leaves to get a smooth paste.
Heat oil again in a kadhai and add cumin seeds as well as bay leaves. Add the ground mixture and saute for a few minutes. Mix in the goda masala, hot water and salt to taste. Stir continuously and pour in more cups of hot water. Bring this to a boil on low flame. Submerge the patwadis in the rassa just before serving. Relish hot with bhakris, rice, pav, etc.
The next time you're craving a spicy and unique dish, try making this one. Let us know how it turns out!
Also Read: How To Make Yummy Maharashtrian Phodnicha Bhaat At Home (Quick Recipe Inside)
About Toshita SahniToshita is fuelled by wordplay, wanderlust, wonderment and Alliteration. When she is not blissfully contemplating her next meal, she enjoys reading novels and roaming around the city.