Patwadi Rassa also known as Patodi Rassa is a traditional Maharashtrian dish. It is a sapid savoury dish consisting of vadi or vadya, which is often paired with spicy hot curry. The vadi is also sometimes doused in the gravy, which gives the dish an array of robust flavours. Patwadi Rassa originally hails from a small district called Vidarbha (Nagpur), where the delicacy is mostly enjoyed during monsoon season. The dish is usually prepared by steaming and tempering the gram flour (besan) which is then served with bhakri, onion salad, lemon wedge and urad dal papad. It is somewhat similar to gatte ki sabji of Rajasthan. In this the seasoned dumplings of gram flour called patwadi, are rolled into chapati like shape which is then cut into diamond shape and tossed into piping hot rassa (curry) and allowed to cook in the curry itself. It is a lip-smacking dish which you would surely like to indulge in on weekends with your family. So, try to make the Patwadi Rassa with this simple recipe we have mentioned below.

Ingredients For Patwadi:

  • 2 cup gram flour (besan)
  • 2 tsp oil
  • 1 ½ tsp mustard seeds
  • 1 ½ tsp cumin seeds
  • 2 tbsp ginger-garlic-green chili paste
  • ½ tsp turmeric powder (haldi)
  • A pinch of asafoetida (hing)
  • 2 cup water
  • Salt to taste
  • coriander leaves

Ingredients For Rassa:

  • 2 tsp oil
  • 2 medium onions, finely chopped
  • 5-6 garlic cloves
  • 2 tsp ginger, grated
  • 3 tsp dry Coconut, grated
  • 2 tsp sesame seeds
  • 4 tsp Oil
  • Coriander leaves
  • Water
  • Salt to taste

Preparations For Patwadi:

1. Heat oil in a pan, and add mustard seeds into it, and wait for them to pop up.

2. After that add cumin seeds, ginger-garlic-green chili paste and asafoetida into the pan. Just fry them for about a minute. Then add turmeric powder into the mix and sauté them well.

3. Now, add water and salt, and again mix it well. Let the concoction come to a boil. When the water begins to boil add gram flour and coriander leaves. Mix them well and make sure that there aren’t any lumps forming in the mixture. Cover it with a lid and steam on medium heat for at least 5 minutes.

4. Take a clean dish and grease it well with oil. Then transfer the cooked gram flour into it and gently spread it evenly. Let the mixture cool down, it will take 10-12 mins (approx.).

5. When it cools down, cut them into diamond shaped pieces and keep it aside for a while.

Assemble Patwadi Rassa:

1. In the same pan, heat up oil and add onion, garlic, and ginger into it. Fry on medium heat until the onion slightly turns into golden colour.

2. Then add grated coconut and sesame seeds. Fry them as well for about 3-4 minutes more. Transfer the prepared masala into a blender and add coriander leaves into it too. Blend it into a thick, fine paste, if needed you can add 2-3 tbsp of water.

3. Now, in the same pan again, heat up oil and add the blended masala into it, and sauté them for about 2 minutes. After that slowly add water into the mix to make the Rassa.

4. While stirring the concoction make sure to add salt according to your taste. Let the rassa boil for another 6-7 minutes more.

5. Turn off the flame, your Rassa is ready. Now pair this sumptuous curry with the prepared patwadi. You can either drop Patwadi into Rassa or savour it individually.