Patwadi Rassa is a traditional Maharashtrian delicacy with savory steamed gram flour cakes with spicy onion and coconut-based curry. Showcasing the distinct taste profile with rich and vibrant flavors of regional Maharashtrian cuisine, this authentic recipe will tantalize your taste buds.
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Super excited to embark on a culinary journey through the heart of Western India with this authetic Patwadi Rassa recipe that I learned from my mom. If you love Marathi food do try Maswadi, Pithla, Matkichi Usal, Masale Bhath, and Karela Bhaji recipes.
What is Patwadi Rassa
A traditional Maharashtrian dish with two parts to it:
Patwadi - Savory steamed gram flour cakes spiced with green chilies, garlic, and turmeric powder.
Rassa - Onion, tomato, ginger, and garlic-based curry tempered with mustard seeds and spiced with turmeric, red chili powder, coriander powder, cumin powder, and garam masala.
Steamed Patwadi is added to the simmering curry, allowing them to soak in the flavors of the Rassa. You can also serve the Patwadi on a plate with curry in a bowl and then add the Patwadi to the curry when eating.
Served with whole wheat roti or gluten-free bread like Bajra Roti or Jowar roti, Patwadi Rassa makes for a hearty meal that is also vegan.
Patwadi Ingredients
- Besan - finely ground gram flour is the star ingredient in this dish. It has a slightly nutty flavor and isused in both sweet and savory recipes.
- Garlic and Green Chilies - fresh garlic and green chilies add perfect flavors and spice
- Spices - tempering of mustard seeds, turmeric, and hing adds an earthy flavor and a beautiful color to the Patwadi.
How to Make Patwadi Rassa
- Heat oil in a saucepan over medium heat. Add asafetida and mustard seeds. Once the mustard seeds start to pop lower the heat. Add turmeric.
- Slowly stir in the water along with salt and garlic
- Bring the water to a gentle simmer and then add the besan. Stir it in quickly using a wooden spatula to make the batter.
- Cook covered for 5 minutes with the heat to the lowest setting.
- Grease a plate or rolling surface with oil. Spread the besan batter using a silicone spatula to form a 10-inch circle with about ¼ inch thickness.
- Spread coconut and cilantro over it and press it down gently with a spatula. Cut into 1-inch square or diamond-shaped pieces and reserve.
- Heat oil in a medium saucepan over medium heat. Add onion and saute until golden brown.
- 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, cumin powder, coriander powder, chili powder, garam masala, and salt to the spice paste. Mix well.
- Cook for 5 minutes.
- Add water, stir, and cook until the curry comes to a rolling boil.
How to Serve Patwadi Rassa
Serve Patwadi alongside the curry and enjoy it with hot Roti, Bajra Bhakri, or Jowar Bhakri and steamed rice. You can also serve by adding the Patwadi to the Curry and bringing it to a gentle boil before serving. Patwadi squares can also be served as is for a light tea-time snack.
Storing
Refrigerate any leftover Patwadi and Rassa for 2 to 3 days.
More Maharashtrian Recipes
Recipe
Patwadi Rassa
Ingredients
Part I: Patwadi
- 1 tablespoon oil
- ⅛ teaspoon asafetida
- ½ teaspoon mustard seeds
- ¼ teaspoon ground turmeric
- 1¼ cups water
- 1 teaspoon kosher salt
- 1 teaspoon green chili paste
- 2 teaspoon garlic paste
- 1 cups 5.5 oz besan (gram flour), sifted
- 2 tablespoons frozen fresh coconut grated
- 1 tablespoons cilantro finely chopped
Part II: Rassa (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 ground turmeric
- 2 teaspoons Kashmiri red chili powder or another mild red chile powder
- 1 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 tablespoon moms garam masala
- 2 teaspoons kosher salt
- 2½ cups water
Instructions
- Heat oil in a saucepan over medium heat. Add asafetida and mustard seeds. Once the mustard seeds start to pop lower the heat.
- Add turmeric and carefully add the water. Add salt and garlic and mix well.
- Bring the water to a gentle simmer and then add the besan. Stir it in quickly using a wooden spatula to make the batter. Cook covered for 5 minutes with the heat to the lowest setting.
- Apply 2 to 3 drops of oil on a rolling surface and spread the besan batter using a silicone spatula to form an 10 inch circle with about ¼ inch thickness. Spread coconut and cilantro over it and press it down gently with a spatula.
- Cut into 1 inch square or diamond shaped pieces.
- 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, cumin, 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.
- Serve Patwadi alongside the curry and enjoy it with hot Roti, Bajra Bhakri, or Jowar Bhakri and steamed rice. You can also serve by adding the Patwadi to the Curry and bringing it to a gentle boil before serving.
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