Patodi rassa is a typical and traditional Indian dish, particularly famous in Maharashtra, specially in Vidarbha area. In Maharashtrian family function like marriage etc, it is one of most necessarily and lovable dish.
Patodi is made from Besan (chickpeas flour) with some spices. Rassa is called spicy curry made from spices. You can eat patodi without rassa in anytime or eat it with rassa in lunch or dinner. The best part of this recipe is that, you can make it with very few ingredients which are available in your kitchen.
PATODI RASSA INGREDIANTS
Besan (chickpeas flour) 2 cup
Onion 2 Small size
Tomato One medium size
Ginger and Garlic paste 4 table spoon
green Chili 4
Dried red chili 4
graded coconut half cup
Cumin seed One table spoon
Mustard seed One table spoon
Kasuri maithi One table spoon
Green Coriander leaves for Garnishing
Salt to taste
Turmeric Powder One table spoon
Red Chili Powder Three One table spoon
Coriander powder One table spoon
Garam masala One table spoon
Oil for frying
INSTRUCTIONS OF PATODI RASSA
First of all chop two small size onions, small piece of ginger, garlic, two green chili, four dried red chili, some stick of green coriander leaves and graded coconut. Then roast all these ingredients with one table spoon oil in pan.
After roasted, cool it and make a fine paste in mixture grinder.
Now take two large spoon oil in a pan or kadai. When it becomes hot add cumin and mustard seed. Now add one or two medium size chopped onions and green chili in it and sauté until onions become translucent.
Then add in it ginger garlic paste and sauté it till become oil comes out. After that, add turmeric powder, red chili powder, coriander powder, garam masala, kasuri maithi, salt to taste and fry it.
When the oil comes out from masala add green coriander leaves and besan in it and mix well.
When it become mix well than spread it in large plate. But before spreading it, grease the plate with oil.
Now after cool the besan masala cut it in rectangular shape and garnishing it with green coriander leaves and graded coconut.
PROCEDURE OF RASSA
Take a pan or kadai and add two to three large table spoon vegetable oil and heat it. Now add one table spoon cumin and one table spoon mustard seed and fry it
Now add three to four chopped medium size onions and sauté it till oil comes out. Then add two table spoon ginger garlic paste and sauté it.
When it become brown and oil has released add turmeric powder, red chili powder, coriander powder, garam masala, salt to taste and fry it.
Now add water as per your need and boil it. Now serve hot and spicy patodi rassa.