Patodi Rassa

Name: Patodi Rassa
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2-3 servings
Ingredients: 1 cup besan (gram flour); 1 tbsp red chili powder; 1/2 tsp turmeric powder; 1 tsp carom seeds (ajwain); 1 tsp cumin seeds; 1 tbsp oil; salt to taste; 2 tbsp oil (for tempering); 1 tsp mustard seeds; 1 tsp cumin seeds (for tempering); 1 pinch asafoetida; 10-12 curry leaves; 1 cup grated coconut; 2 cups water; 1 tbsp tamarind pulp; 1 tbsp jaggery

Veg Vegan

Gram flour dumpling curry — besan (chickpea flour) mixed with water, turmeric, red chilli powder, cumin, and coriander into a thick, smooth batter, spread in a thin layer on an oiled tawa and cooked until set, then rolled and cut into cylinders (patodi), which are fried until the exterior is golden and slightly crisp, then simmered in a spiced onion-tomato-coconut gravy until they swell and become soft inside while absorbing the curry's flavours. The patodi's besan interior absorbs the gravy like a sponge; each piece is simultaneously firm from the fried exterior and sauce-soaked within. A vegetarian protein preparation native to Vidarbha and Maharashtra; less known than the Tamil Nadu version (which is smaller and thinner) but equally fundamental. Eaten with bhakri or rice; made on Ekadashi and fasting days when lentils are avoided.

Cuisines

Vidarbha Kolhapuri Rajasthani Maharashtrian

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup	besan (gram flour)
1 tbsp	red chili powder
1/2 tsp	turmeric powder
1 tsp	carom seeds (ajwain)
1 tsp	cumin seeds
1 tbsp	oil
—	salt to taste
2 tbsp	oil (for tempering)
1 tsp	mustard seeds
1 tsp	cumin seeds (for tempering)
1 pinch	asafoetida
10-12	curry leaves
1 cup	grated coconut
2 cups	water
1 tbsp	tamarind pulp
1 tbsp	jaggery

Instructions

1 In a bowl, mix besan, red chili powder, turmeric powder, carom seeds, cumin seeds, salt, and 1 tbsp oil. Add water gradually to make a thick batter.
2 Heat a non-stick pan and pour the batter to form a thick layer. Cook on low heat until it sets and can be rolled.
3 Once set, cut into strips and roll them into small cylindrical shapes. Set aside.
4 In a pan, heat 2 tbsp oil for tempering. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them splutter.
5 Add grated coconut and sauté for a few minutes.
6 Add water, tamarind pulp, jaggery, and salt to the pan. Bring it to a boil.
7 Add the patodi rolls to the boiling rassa and simmer for 10-15 minutes until the flavors are well absorbed.
8 Serve hot with rice or bhakri.

Tips

Ensure the batter is thick enough to set properly when cooked. Adjust the spice levels according to your preference.