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Patwadi Rassa Recipe

Patwadi Rassa
How to Make Patwadi Rassa

Patwadi Rassa Recipe: Patwadi Rassa is a wholesome and spicy Maharashtrian delicacy. Besan vadis are submerged in a flavourful rassa (curry-like preparation) and served with bhakris, polis or rice. The recipe below provides ingredient lists and instructions for both elements of this dish.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings2
  • Easy

Ingredients of Patwadi Rassa

  • For the patwadi:
  • 1 cup besan
  • 2 cups water
  • 1/4 tsp mustard seeds
  • 1/4 cumin seeds
  • 8 garlic cloves
  • 1-inch ginger
  • 6 green chillies
  • 1 sprig of curry leaves
  • 1/4 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 2 tbsp oil
  • Salt to taste
  • For the rassa:
  • 2 onions, roughly chopped
  • 2-inch ginger, roughly chopped
  • 6-8 garlic cloves, roughly chopped
  • 1 cup dry grated coconut (khopra)
  • 1 tsp cumin seeds
  • 1 tbsp white sesame seeds
  • 1 tbsp poppy seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafoetida (hing)
  • 2 bay leaves
  • 1 tbsp goda masala/ malvani masala
  • 1 tbsp coriander leaves, chopped
  • Salt to taste
  • 2 tbsp oil
  • Hot water, as required

How to Make Patwadi Rassa

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To start preparing the patwadi, make a batter by mixing the besan with 1 cup of water.
While it rests, grind ginger, garlic, green chillies and curry leaves to get a coarse, dry mixture (without water).
In a kadhai, heat oil and add mustard seeds, cumin seeds and asafoetida. Next, add the ground masala paste and mix.
Add turmeric powder, salt and the remaining 1 cup of water. Stir and bring to a boil. Lower the flame and add in the besan batter prepared earlier while stirring continuously.
Continue mixing for around 5 minutes till the mixture thickens and you get a sticky dough.
Transfer the besan mixture onto a greased plate/ thali. Flatten it evenly using your palm/ spatula. Whatever you use, ensure it is also greased.
Lightly press a garnish of grated coconut and chopped coriander leaves into the vadi mixture. Allow to cool for 5 minutes and then cut into diamond shapes. Keep aside.
To make the rassa, heat 1 tbsp oil in a kadhai and add asafoetida, onions, ginger, and garlic and saute until the onions turn light brown.
Then add the dry coconut and continue to saute. Add the turmeric powder, poppy seeds and sesame seeds. Mix for 2 minutes.
Allow this mixture to cool and later grind it along with coriander to get a smooth paste.
In a separate kadhai, heat 1 tbsp oil and add cumin seeds and bay leaves. Then, add the ground mixture and saute for 3-4 minutes, until the oil separates.
Now, mix in the goda masala. While stirring, add 1 tbsp of hot water and salt to taste. Pour in 2-3 cups of hot water and bring to a boil on low flame.
Submerge the prepared patwadis into the rassa just before serving. Enjoy hot with bhakris, rice, pav, etc.
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