Patawdi Rassa Bhaji
About Patawdi Rassa Bhaji
This is an authentic vidarbhian cuisine prepared with besan and a different process than usual. You will not find this curry in any of the restaurants, even in Vidarbha (Nagpur, Amravati). It's that homemade and authentic. It's not “north indian gatte ki sabjiâ€, but the main ingredient is besan and cooking style is somewhat similar. Its one of my favourite food recipes prepared by my mother. I so much loved this, that I couldn't wait for it to get prepared and will always ask one or two patawdi pieces from my mom to satisfy the craving. My younger brother and me will have a kind of “who eats first and more race†for the last piece of it in the kadhai.
So on this mother's day, I will like to share this mom special recipe with you all.
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Recipe Time & More
Ingredients
- For Patawdi: (for patawdi)
- cup Besan (â¾)
- 1 cup Water (and half)
- 1/2 tsp Salt (or as per taste)
- 1/2 tsp red chili powder
- 1 tsp Poppy Seeds
- 1 tbsp Coconut (dessicated)
- For Rassa: (for rassa)
- 2 Onions (or paste paste)
- 10 cloves Garlic (peeled and chopped)
- 1 inch Ginger (chopped)
- 2 tbsp Coconut (grated dry)
- 1 inch Cinnamon
- 1 tsp Cumin Seed
- 1 tbsp Coriander Seeds
- 1 tbsp Poppy Seeds
- 1 tsp Roasting (or oil oil for)
- 2 tbsp Oil
- 1/2 tsp Turmeric Powder
- 1/4 tsp powdered Jaggery (or sugar sugar)
- 1 tbsp red chili powder (as per hotness and taste)
- 1 cup Water
- 1-2 tsp Salt (or as per taste)
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Instructions
- For Patawdi: Take water in a pan and bring it to boil. Set the flame to lowest.
- Add salt and chilli powder.
- Add besan gradually and stirring continuously such that no large lumps are formed.
- Keep stirring for couple of minutes till the mixture thickens and comes to paste like consistency.
- Take a flat plate or pan with at least an inch long sides and grease it with oil
- Pour the besan mixture in the oiled plate/pan. Spread and flatten it to even surface.
- Sprinkle poppy seeds and dessicated coconut. Keep aside. It would look like this. I had cut it into pieces called patawdi when it was hot, but I suggest you do it when it has cooled off.
- For Rassa: Heat 1 tsp of oil in a pan/kadhai.
- Add coriander seeds, cumin seeds, cinnamon stick. Roast for a minute.
- Add poppy seeds and grated coconut and roast for couple more minutes till all the masalas releases a nice aroma.
- Grind this roasted masala to fine powder. Can also add little water to make a paste.
- Make paste of ginger and garlic.
- Heat 2 tbsp of oil in same kadhai/pan.
- On medium flame, add onions paste first and saute till no more smell of raw onions.
- Add ginger garlic paste and saute till its raw smell goes away.
- Add the masala powder/paste , turmeric powder and saute till all this mixture starts leaving oil from sides.
- Add red chilli powder as per hotness, jaggery/sugar, salt to taste and water. Wait till it comes to boil.
- Meanwhile, take the besan mixture which would be set by now. Cut it in shape of squares or diamonds , each piece of which is called patawdi. Put these patawdi pieces in the boiling rassa and let it simmer for 5 minutes.
- Adjust salt and water as per taste and desired thickness of the rassa. Enjoy hot with chapati/bhakri or rice.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Prachi Bagde
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Yum! This recipe is a must-try.
Absolutely fantastic! Thanks for the recipe.
Very well explained recipe.
What a flavorful dish! Thanks for sharing.
Absolutely fantastic! Thanks for the recipe.