Patwadi Rassa – Marathi Recipe

Instructions

For patwadi:

• Heat up oil in a pan.
• Add mustard seeds and let them pop up.
• Add cumin seeds, hing, and ginger-garlic-green chili paste. Fry for about a minute.
• Add turmeric powder and mix well.
• Add water and salt.
• Mix well and bring the water to boil.
• When water begins to boil add besan and coriander leaves.
• Mix well and make sure that no lumps of besan are formed.
• Cover and steam on medium heat for about 5 minutes.
• Take a dish greased well with oil.
• Transfer the cooked besan into that dish and spread evenly.
• Let it cool down.
• When it cools down, cut it into pieces. Patwadya are already.

For Patwadi Rassa:

• Heat up oil in a pan.
• Add onion, garlic, and ginger.
• Fry on medium until onion turns golden.
• When the onion begins to turn light golden, add coconut, sesame seeds, and poppy seeds.
• Fry for about 3-4 minutes more.
• Transfer the masala into blender pot and add coriander leaves.
• Blend into a thick, fine paste adding minimum water.
• Heat up oil in a pan.
• Add masala and for about 2 minutes.
• Add kanda lasun masala and mix well. Fry for another 2-3 minutes until it releases oil.
• Add water to make rassa.
• Add salt and mix well.
• Boil rassa for another 5-6 minutes. Patwadi rassa is already.
• While serving Take patwadya into a dish and serve rassa in a bowl.
• Dip the patwadya in rasssa just before serving.
• Patwadi rassa goes fantastic with bhakari.
• It goes well with poli, chapatti, fulka and even rice.