Patodi rassa(vidarbha's traditional hot and spicy recepie) Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine besan, turmeric powder, red chili powder, coriander powder, cumin powder, ginger-garlic paste, salt, and water to make a smooth batter.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add chopped tomatoes, green chilies, and cook until the tomatoes turn soft and mushy. Then add tamarind pulp, jaggery, and the prepared besan batter. Mix well.
• STEP 4.Add water as required to adjust the consistency of the gravy. Bring it to a boil and then reduce the heat to low. Cook for 10-15 minutes until the besan dumplings are cooked through.
• STEP 5.Garnish with chopped coriander leaves and serve hot with steamed rice or bhakri.

Cooking Tips

• Make sure the besan batter is smooth and lump-free to get perfect dumplings.
• Adjust the spice level according to your preference by adding more or less red chili powder and green chilies.
• You can steam or fry the besan dumplings before adding them to the curry, depending on your preference.
• For a richer taste, you can add a tablespoon of ghee while tempering the curry.

Storage and Serving

• Patodi Rassa tastes best when served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency with water if needed.