Zanzanit Maswadi Rassa

Instructions

Step 1: Dry roast sesame seeds in a pan until lightly golden and keep aside.
Step 2: Dry roast peanuts on low heat until cooked inside and skin starts peeling.
Step 3: Dry roast dry coconut until light golden, then add poppy seeds and cumin seeds to roast briefly before removing.
Step 4: Heat oil in a pan, add sliced onions with salt, and fry until deeply browned and crisp.
Step 5: Grind roasted coconut, garlic, and roasted peanuts into a coarse mixture in a mixer.
Step 6: Add half of the fried onions, kanda lasun masala, goda masala, byadgi chilli powder, salt, and chopped coriander to grind into a stuffing mixture.
Step 7: Transfer the stuffing to a bowl, add roasted sesame seeds, and mix well.
Step 8: Put remaining fried onions in the mixer jar and grind into a smooth paste without water for curry gravy.
Step 9: Mix gram flour with water in a bowl to make a smooth lump free batter.
Step 10: Crush garlic cloves and green chillies coarsely in a mortar pestle.
Step 11: Heat oil in a pan, add asafoetida, crushed garlic chilli paste, and turmeric powder to sauté briefly.
Step 12: Pour gram flour batter into the pan, add salt, and stir continuously on low heat until mixture turns thick and glossy.
Step 13: Cover pan with lid and steam mixture on low heat for five minutes.
Step 14: Wet a clean cotton cloth, spread roasted coconut, sesame seeds, and coriander over it.
Step 15: Spread hot cooked gram flour mixture quickly over cloth using wet hands or spatula.
Step 16: Press prepared roasted stuffing evenly over spread gram flour mixture.
Step 17: Roll cloth gently from one side to form a tight log and shape into a traditional triangular log.
Step 18: Heat oil in a pan, add prepared onion gravy paste, goda masala, red chilli powder, and chopped coriander.
Step 19: Fry spices until oil separates, pour hot water, add salt, and boil gravy for ten minutes.
Step 20: Slice cooled maswadi rolls into sharp triangular pieces and serve hot with simmering spicy gravy.