पाटवडी रस्सा | How to make Patwadi Rassa | Madhurasrecipe | Patodi Rassa | Besan Patwadi

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Patwadi rassa is a Maharashtrian recipe. Rassa means red spicy gravy. Pieces or vadya od besan are added to this rassa just before serving. This is a best recipe for monsoon season. Do try this tasty and delicious recipe and so not forget to like, comment, share and subscribe.

Ingredients:
For patwadi:
• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• A pinch of Hing / Asafoetida
• Ginger-Garlic-Green chili paste
• 1/4 tsp Turmeric powder
• 1 cup Water
• Salt to taste
• 1 cup Besan / Chick pea flour
• Coriander leaves
For Patwadi Rassa:
• 1 tsp Oil
• 1 big chopped Onion
• 4~5 Garlic cloves
• 1 tsp Ginger pieces
• 2 tsp grated dry Coconut
• 1 tsp White sesame seeds
• 1 tsp Poppy seeds
• 3 tsp Oil
• Coriander leaves
• 1 tbsp Kanda lasun masala
• Water
• Salt to taste

Method:
For patwadi:
• Heat up oil in a pan.
• Add mustard seeds and let them pop up.
• Add cumin seeds, hing and ginger-garlic-green chili paste. Fry for
about a minute.
• Add turmeric powder and mix well.
• Add water and salt.
• Mix well and bring the water to boil.
• When water begins to boil add besan and coriander leaves.
• Mix well and make sure that no lumps of besan are formed.
• Cover and steam on medium heat for about 5 minutes.
• Take a dish greased well with oil.
• Transfer the cooked besan into that dish and spread evenly.
• Let it cool down.
• When it cools down, cut it into pieces. Patwadya are already.
For Patwadi Rassa:
• Heat up oil in a pan.
• Add onion, garlic and ginger.
• Fry on medium until onion turns golden.
• When onion begins to turn light golden, add coconut, sesame
seeds and poppy seeds.
• Fry for about 3-4 minutes more.
• Transfer the masala into blender pot and add coriander leaves.
• Blend into thick, fine paste adding minimum water.
• Heat up oil in a pan.
• Add masala and for about 2 minutes.
• Add kanda lasun masala and mix well. Fry for another 2-3
minutes until it releases oil.
• Add water to make rassa.
• Add salt and mix well.
• Boil rassa for another 5-6 minutes. Patwadi rassa is already.
• While serving take patwadya into a dish and serve rassa in a
bowl.
• Dip the patwadya in rasssa just before serving.
• Patwadi rassa goes fantastic with bhakari.
• It goes well with poli, chapatti, fulka and even rice.

Tips:
• If you add water while blending masala, the masala will be thin. If
you drop this thin masala into hot oil, it will spill out of oil and gas
will be spoilt. To avoid it, use minimum water while blending
masala.
• You can add any native homemade masala like goda masala, kala
masala or even malvani masala instead if kanda lasun masala.
• If you dip patwadya in rassa for a longer time before serving,
these will absorb the rassa and the gravy will be too thick. So dip
vadya in rassa just before serving.

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