Masvadi – Marathi Recipe

Instructions

For making Stuffing:

• Heat up a pan on medium heat.
• Add sesame seeds and poppy seeds.
• Roast on medium heat until these turn nice golden.
• Take these out into a blender jar and blend into fine powder.
• In the same pan add dry coconut and roast until it turns nice golden.
• Transfer roasted coconut into blender jar having poppy seeds and sesame seeds’ powder.
• In the same pan add oil.
• Add onion and garlic.
• Fry onion until it turns nice golden.
• Turn off the gas and let the onion cool down a little.
• Transfer the onion into blender jar.
• Add varhadi masala, a little red chili powder and salt.
• Blend this a little. Give a few pulses.
• Make sure it is not blended into paste.
• Add coriander and give it a few pulses.
• Take the mixture into a bowl. Stuffing is already.

For making Cover:

• Heat up oil in a pan. Add hing and let it sizzle up.
• Add ginger garlic green chili paste.
• You can use red chili powder instead of green chili.
• Fry for about a minute.
• Add turmeric powder and mix well.
• Add water, salt and mix well.
• Bring it to boil.
• When water boils add besan and mix well quickly. No lumps of besan should be formed.
• Cover and cook on medium heat for about 7-8 minutes to remove rawness of besan.
• You can remove the lid and stir the besan well at the intervals.
• Turn off the gas.
• Take a cling wrap and spread a little dry coconut and coriander.
• You can use a plastic paper or cotton napkin or handkerchief instead of cling wrap.
• Divide the besan mixture into 2 portions.
• Coat you hands well with oil.
• Put 1 portion of besan on the coconut and roll it into vadi with hands.
• Add the stuffing in it and press it a little so that the stuffing won’t come out after cutting vadi.
• Lift the paper from one side and release the vadi.
• Repeat the same procedure to other side and seal it.
• Give vadi a little triangular shape like fish. Masvadi is already.

For making Rassa / Gravy:

• Heat up oil in a pan.
• Add onion, garlic, and fry until onion turns light golden.
• When the onion begins to turn a little golden, add dry coconut and mix well.
• Fry for another 3-4 minutes until coconut turns light golden.
• Turn off the gas and let the mixture cool down a little.
• Transfer the mixture into a blender jar and add leftover masvadi stuffing, coriander.
• Blend it into a fine paste.
• Heat up oil and add the blended masala.
• Mix well and fry on medium heat for 5-6 minutes.
• Add varhadi masala, red chili powder and fry until it releases oil for about 5-6 minutes.
• Add hot water, salt and mix well.
• Boil the gravy for about 7-8 minutes on medium heat. Gravy is already.
• When masvadi cools down completely cut it into pieces.
• While serving, serve gravy in a bowl and vadi with it.
• While eating you can either dip vadi into gravy or pour gravy on vadi.
• Masvadi goes fantastic with jawar, bajra or rice bhakari.