Patodi Rassa (Patwadi Rassa)
- 60 min
- hot
- Serves 4
Patodi rassa is besan patodi squares in a spicy red Maharashtrian gravy of browned onion, roasted dry coconut and goda masala. Vegetarian, serves 4, 1 hour.
Good for: Rainy Day
Ingredients
Besan Flour130 grams
Water, For Mixing280 ml
Oil3½ tbsp
Mustard Seeds½ tsp
Asafoetida0.5 grams
Green Chilli, Crushed8 grams
Garlic, Crushed10 grams
Turmeric Powder2 grams
Salt2¼ tsp
Coconut (Grated)15 grams
Coriander Leaves, Finely Chopped10 grams
Onion, Thinly Sliced150 grams
Dry Coconut, Grated40 grams
Ginger, Chopped8 grams
Kashmiri Red Chilli Powder2 tsp
Coriander Powder2 tsp
Cumin Powder1 tsp
Goda Masala2 tsp
Contains: wheat, sesame.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 375kcal | 1500kcal |
| Protein | 9.6g | 38g |
| Carbohydrate | 31g | 124g |
| Fat | 25g | 98g |
| Fibre | 7.6g | 30g |
| Sugar | 6.5g | 26g |
Cookd masalas for besan flour
Method
For the patodi, whisk the besan flour into the water in a bowl until smooth with no lumps.
Heat 1 tbsp oil in a non-stick pan. Add the mustard seeds and let them splutter for 30 seconds. Add the asafoetida, green chilli and garlic and fry for 1 minute. Add the turmeric powder.
Turn the flame to low. Pour in the besan mix and the salt and stir fast. Cover and cook for 8 minutes, stirring every 2 minutes, until it becomes a thick dough that leaves the sides of the pan.
Spread the hot dough on a greased plate about 1/2 cm thick. Sprinkle the fresh coconut and half the coriander leaves and press lightly. Cool for 10 minutes and cut into squares.
For the rassa, heat 1 tbsp oil and fry the onion for 8 minutes until golden. Add the dry coconut and roast for 3 minutes until reddish. Add the ginger and garlic and fry 1 minute. Cool and grind with the water to a smooth paste.
Heat 1.5 tbsp oil in a kadai. Add the paste, turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder and goda masala. Fry on low flame for 5 minutes until oil separates.
Pour in the hot water and salt. Boil, then simmer for 7 minutes until a red oil layer comes on top.
Just before eating, put the patodi squares in bowls and pour the hot rassa over them. Top with the rest of the coriander leaves. Serve with chapathi, bhakri or rice.
Before you start
- How long does Patodi Rassa (Patwadi Rassa) take?
- 1 hour from start to finish. That is 20 minutes of preparation and 40 minutes of cooking.
- How many people does Patodi Rassa (Patwadi Rassa) serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Patodi Rassa (Patwadi Rassa) vegetarian?
- Yes. No meat, no fish and no egg.
- Is Patodi Rassa (Patwadi Rassa) spicy?
- It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Patodi Rassa (Patwadi Rassa)?
- 130 grams Besan Flour, 0.5 grams Asafoetida, 8 grams Green Chilli, 10 grams Garlic, 1 grams Turmeric Powder, 15 grams Coconut (Grated), and a few more listed on this page.
- Do I need a pressure cooker for Patodi Rassa (Patwadi Rassa)?
- No, it is cooked in an open pot.
- How many calories are in Patodi Rassa (Patwadi Rassa)?
- About 375 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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