P atwadi Rassa is a savoury Indian fudge that is made of tempered and steamed Besan (gram flour). Traditionally a Maharashtrian dish, the Patwadi (also called Patodi) Rassa is dunked in a spicy hot curry before it is consumed. Patwadi Rassa may also be served with plain chapatis or even bhakri. Not only is it a healthy midday snack, but the dish is naturally vegan, allowing a wider spectrum of consumers to enjoy it.
The dish is a speciality from Vidarbh (located in Nagpur) and is typically savoured during the torrential monsoons in the region. Since it is a local dish, there are numerous variants of it. Once you move away from Nagpur, you can see permutations of the dish. For example, the Khandeshi version, termed Patwadi Amti, is prepared differently, without cooking the gram flour (besan). Hence, the fudge pieces are deftly cut into clean diamond shapes and dropped into the bubbling pot of Rassa.
The fudge cooks easily in the curry and they are served together, very similar to how Gatte Ki Sabji is prepared and consumed. Yet another variant is called Pud Chi Patodi.
This dish is made with a masala of coconut and poppy seeds, that is gently applied to the cooked Patodi chapati. The flatbreads are then rolled out and small round pieces are cut. These flat roundlets are then served with the Rassa. The Masvadi or Maas Vadi version is prepared by stuffing the cooked besan with fillings like coconut, poppy seeds, sesame seeds, or even peanuts. The dough is then made into triangular shapes, resembling the bodyline of a fish (masa), and thus the name.