Maswadi is a traditional Maharashtrian dish cooked with steamed besan (gram flour) rolled with spicy coconut, peanuts, and sesame seeds stuffing. Maswadi is often paired with spicy onion and garlic-based curry made with Goda Masala and is served with Roti or Bhakri. Here is my mom's recipe with step-by-step photos and a video showing how to make this dish like a pro.
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What is Maswadi
Maswadi or Masvadi is a popular dish from Pune, Maharashtra in western India. A delicious stuffing is made with onion, coconut, peanuts, and ground spices including garam masala (goda masala), and garlic is layered on top of creamy steamed besan (gram flour) dough and rolled up. The Roll is then cut into pieces and served alongside Rassa (spicy curry) and Whole Wheat Roti, Bajra Bhakri, Jowar Roti, and Rice for a delicious vegan meal.
Love Vegetarian Indian food? Try Patwadi Rassa and Pithla Recipe which use pantry-friendly ingredients for a delicious meal using plant-based proteins.
Ingredients
Masvadi Stuffing Ingredients
- Peanuts, coconut, sesame seeds, and poppy seeds - Each of these ingredient is lightly roasted until aromatic
- Ground spices - cumin, coriander, turmeric, red chili, garam masala
- Aromatics - Onion, garlic, and cilantro
Masvadi Outer Covering Ingredients
- Besan - fine gram flour
- Spices - asafetida, turmeric, and salt
How to make Masvadi
Make the spicy stuffing
- In a medium fry pan, individually roast peanuts, coconut, sesame seeds, and poppy seeds on medium heat until heated through and aromatic
- Reserve and allow to cool down
- Heat oil in the frying pan and add onion. Cook until translucent, stirring frequently - about seven to eight minutes.
- Add garlic, cilantro and saute for another one to two minutes. Allow to cool down.
- Add the roasted coconut, peanuts, sesame seeds, and poppy seeds to a blender jar and pulse until coarsely ground. Add sauteed onions and pulse a few times until the mixture is evenly ground with a grainy texture.
- Take out the ground mixture in a bowl and add ground spices to it. Mix well and reserve the stuffing.
How to make the Gram flour covering
- In a mixing bowl add gram flour, salt, and turmeric. Add water and whisk well breaking any lumps
- Heat oil in a non-stick pan on medium heat and add asafoetida. Slowly add the gram flour mixture stirring continuously to make a lump-free batter. Once the batter is thick and smooth, adjust the heat to lowest and cook covered for five minutes.
- Lightly dampen a cheesecloth and spread it on the counter or a wooden cutting board.
- Place half of the dough on the cloth and spread it to a thin layer using a silicone spatula or your fingers. You can also use a well-greased rolling pin to roll it thin.
- Spread a layer of the spiced filling over the rolled dough.
- Using the ends of the cheesecloth start folding the outer layer over the filling making it into a roll with the spicy filling inside. Keep pressing the sides sealing the filling tightly inside the roll. See the detailed video for this technique.
- Next, carefully remove the cheesecloth and cut the roll into 1-inch pieces also known as wadi. Garnish with more cilantro and sesame seeds if you like.
- Next, to make the Rassa(curry), heat the oil in a frying pan. Add onions and saute until translucent and lightly browned.
- Add shredded coconut, ginger, garlic, and cilantro, and fry on low heat until lightly browned. Blend the onion and coconut mixture into a smooth paste.
- Heat oil in a pan and add the paste to it.
- Add ground spices and mix well.
- Cook for 5 to 8 minutes on medium heat stirring continuously.
- Add water and mix well. Bring the curry to a rolling boil and then turn the heat off.
How to Serve Maswadi
The cut Maswadi can be served as is as a side dish with meals. Traditionally it is served alongside the Rassa (curry) and Roti. Serving it with millet roti like Jowar or Bajra and Rice makes it a perfect gluten-free meal. When eating, Maswadi is often added to the curry allowing the flavors to meld together.
Storing
Refrigerate any leftover Maswadi and Rassa for 2 to 3 days. To reheat simply microwave the Maswadi for a few seconds or until warm and heat the curry on the stovetop or microwave until hot. Masawadi Rassa also makes for a perfect make-ahead meal that is naturally gluten-free and vegan.
Mom's Tips for Perfect Maswadi
- Lump-free dough covering - Make sure to stir the batter while cooking continuously to make a smooth and lump-free dough.
- Spreading Dough - Wet a cheesecloth and then squeeze out all the water. Spread the dough while it is hot to make a thin layer. Dipping fingers in cold water will help spread the batter. You can also use a silicone spatula or a well-greased rolling pin.
- Spreading Spicy Filing - using a rolling pin to press down the filling so it sticks nicely to the batter and seals inside the dough when rolled.
More Maharashtrian Recipes
Recipe
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Maswadi Rassa Recipe
Maswadi is a traditional Maharashtrian dish cooked with steamed besan (gram flour) rolled with spicy coconut, peanuts, and sesame seeds stuffing. Maswadi is often paired with spicy onion and garlic-based curry made with Goda Masala and is served with Roti or Bhakri.
Servings: 6
Calories: 525kcal
Ingredients
Part 1: Spicy Stuffing
- ½ cup sesame seeds
- ½ cup unsweetened shredded coconut
- ½ cup raw peanuts
- 1 teaspoon poppy seeds
- 2 teaspoons oil
- 1 medium yellow onion finely diced
- 10 garlic cloves diced
- ¼ cup cilantro finely chopped
- 3 teaspoons kosher salt
- 1 teaspoon ground cumin
- 2 teaspoon ground coriander
- ½ teaspoon ground turmeric
- 2 teaspoons Kashmiri red chili powder use less if using regular red chili
- 1 teaspoon garam masala
- 2 teaspoons mom’s garam masala see notes
Part II: Maswadi
- 2 cups 5.5 oz gram flour (sifted)
- 2½ cups water
- 2 teaspoons kosher salt
- 2 tablespoon oil
- ⅛ teaspoon asafetida
Part III: Curry
- 1 medium red onion rough chopped
- ½ cup roasted grated coconut
- 1- inch ginger roughly chopped
- 5 garlic cloves
- ¼ cup cilantro roughly chopped
- 2 tablespoon oil
- ¼ teaspoon turmeric
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 tablespoon moms garam masala
- 2 teaspoons kosher salt
- 2½ cups water
Optional Garnish
- 2 tablespoons cilantro finely chopped
- 1 teaspoon sesame seeds
Instructions
Spicy Stuffing
- In a medium pan, roast sesame seeds on medium heat until the aromatic and reserve
- In the same pan, roast shredded coconut until the light golden brown and reserve along with sesame seeds
- Next, roast peanuts until lightly golden. Add to reserved sesame seeds and coconut.
- Roast poppy seeds just until heated through. Allow all four roasted ingredients to cool down.
- Heat oil in the same pan over medium heat. Add onions and saute until translucent. Add garlic and saute for another minute. Turn off the heat add cilantro and mix well.
- Add sesame seeds, coconut, and peanuts to the blender jar. Pulse a few times to grind coarsely.
- Add sauteed onion, garlic, and cilantro to the blender jar along with salt, ground cumin, ground coriander, turmeric, red chili powder, and garam masala(s). Pulse a few times until everything is mixed. This is the spicy filling to stuff inside the Maswadi.
Maswadi
- Mix gram flour with water and mix well with a whisk to form a smooth batter.
- Heat oil in a medium saucepan and add asafetida. Adjust the heat to the lowest and allow the pan to cool down a bit.
- Slowly add the gram flour batter and keep stirring continuously to avoid any lumps. Once the mixture becomes slightly thick close the lid and cook on low heat for 3 to 4 minutes. Keep the lid closed for 5 minutes.
- Lightly dampen a cheesecloth and spread it on the counter or a wooden cutting board. Place half of the hot dough on the cloth and spread it to a thin layer using a silicone spatula or your fingers. You can also use a well-greased rolling pin to roll it thin. Evenly spread a layer of the spiced filling over the rolled dough.
- Using the ends of the cheesecloth start folding the outer layer over the filling making it into a roll with the spicy filling inside. Keep pressing the sides sealing the filling tightly inside the roll. See the detailed video for this technique.
- Next, carefully remove the cheesecloth and cut the roll into 1-inch pieces (wadi). Garnish with more cilantro and sesame seeds.
Rassa (Curry)
- Heat oil in a medium saucepan over medium heat. Add onion and saute until golden brown. Then add coconut and roast for another 2 to 3 minutes or until the coconut starts to turn light brown.
- Add ginger, garlic, and cilantro and mix well. Turn the heat off.
- Allow to cool down and then grind to a fine paste.
- Heat oil in the same pan and add the ground masala paste. Mix well. Add turmeric, ground cumin, ground coriander, chili powder, garam masala, and salt. Mix well. Cook for 5 minutes. Add water, stir and cook until the curry comes to a rolling boil.
Serving
- Serve the cut Maswadi with the Rassa (curry) and Wheat Roti, Jowar Bhakri or Bajra Bhakri and Rice. When eating, add the Maswadi to the curry allowing the flavors to meld together.
Video
Notes
Mom's Tips for Perfect Maswadi
- Mom's garam masala can be substituted with 1 teaspoon of garam masala.
- Lump-free dough covering - Make sure to stir the batter while cooking continuously to make a smooth and lump-free dough.
- Spreading Dough - Wet a cheesecloth and then squeeze out all the water. Spread the dough while it is hot to make a thin layer. Dipping fingers in cold water will help spread the batter. You can also use a silicone spatula or a well-greased rolling pin.
- Spreading Spicy Filing - using a rolling pin to press down the filling so it sticks nicely to the batter and seals inside the dough when rolled.
Nutrition
Calories: 525kcal | Carbohydrates: 42g | Protein: 17g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Sodium: 2801mg | Potassium: 688mg | Fiber: 10g | Sugar: 11g | Vitamin A: 517IU | Vitamin C: 6mg | Calcium: 200mg | Iron: 5mg
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