Patodi Rassa
Spicy chickpea flour dumplings simmered in a thin, flavorful gravy. This authentic Maharashtrian specialty is a hearty and unique curry, perfect with bhakri or steamed rice.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Patodi Batter
- b.In a large mixing bowl, add 1.5 cups of besan.
- c.Gradually pour in 3 cups of water while whisking continuously to form a smooth, lump-free batter.
- d.Add 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.25 tsp hing, and 1 tsp salt. Whisk until everything is well combined.
- 2
Step 2
- a.Cook and Set the Patodi
- b.Heat 2 tbsp of oil in a non-stick pan or kadai over medium heat.
- c.Pour the prepared besan batter into the pan. Cook for 8-10 minutes, stirring constantly and vigorously with a spatula to prevent lumps and sticking.
- d.The mixture will thicken significantly and start to pull away from the sides of the pan, forming a single mass.
- e.Meanwhile, grease a thali or tray with a little oil.
- f.Quickly transfer the cooked besan mixture onto the greased plate. Spread it evenly to about a ½-inch thickness using the back of a spatula.
- g.Allow it to cool and set completely for about 20-25 minutes. Once firm, use a knife to cut it into diamond or square shapes.
- 3
Step 3
- a.Prepare the Rassa (Gravy) Base
- b.Heat the remaining 3 tbsp of oil in a large pot or kadai over medium-high heat.
- c.Add 1 tsp of mustard seeds and let them splutter. Then add 1 tsp of cumin seeds and sauté for 30 seconds.
- d.Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
- e.Add 1 tbsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
- f.Stir in the tomato puree and cook for 4-5 minutes, until it thickens and you see oil separating from the masala.
- 4
Step 4
- a.Simmer the Rassa
- b.Reduce the heat to low. Add 1.5 tbsp goda masala, 1 tsp red chili powder, 0.5 tsp turmeric powder, and 1 tsp coriander powder. Sauté for 1 minute until fragrant.
- c.Pour in 4 cups of water, 1.5 tsp salt, 1 tbsp tamarind pulp, and 1 tsp jaggery. Stir well to combine.
- d.Increase the heat, bring the gravy to a rolling boil, then reduce the heat to low, cover, and let it simmer for 10-12 minutes for the flavors to meld. The rassa should be thin and aromatic.
- 5
Step 5
- a.Assemble and Serve
- b.Just before serving, bring the rassa to a gentle simmer.
- c.Carefully slide the prepared patodi pieces into the hot gravy.
- d.Let them simmer gently for only 2-3 minutes. Do not overcook, as they are delicate and can disintegrate.
- e.Garnish with freshly chopped coriander leaves.
- f.Serve immediately with hot jowar bhakri, chapati, or steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For a perfectly smooth patodi batter, sift the besan before mixing and use a whisk to break up any lumps.
- 2Stir the besan mixture continuously while cooking. It thickens very quickly and can burn at the bottom if left unattended.
- 3Let the patodi mixture cool completely before cutting. This ensures clean, well-defined shapes that won't crumble.
- 4Goda masala is essential for the authentic Maharashtrian taste. Do not skip it if possible.
- 5For a richer, more traditional gravy, make a paste of 1/2 cup fried onions and 2 tbsp of dry grated coconut (khobra) and add it after sautéing the ginger-garlic paste.
- 6Add the patodi to the rassa only when you are ready to eat. They will absorb the liquid and can become too soft or break apart if left in the gravy for a long time.
- 7You can shallow fry the patodi pieces in a little oil until golden brown before adding them to the rassa for a firmer texture.
Adapt it for your goals.
Jain Version
To make a Jain-friendly version, omit the onions and ginger-garlic paste. Increase the amount of tomato puree and add a pinch more hing for flavor.
Spicier RassaSpicier Rassa
For extra heat, add 2-3 slit green chilies along with the onions during the tempering process.
Creamier GravyCreamier Gravy
For a slightly thicker and creamier gravy, add 2 tablespoons of peanut powder or sesame seed paste while simmering the rassa.
With CoconutWith Coconut
Incorporate a classic Maharashtrian touch by adding a paste of roasted dry coconut (khobra) and onions to the gravy base.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (chickpea flour) is an excellent source of vegetarian protein, which is essential for muscle building, tissue repair, and overall body function.
High in Dietary Fiber
The high fiber content from besan and vegetables aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Sustained Energy
This dish is rich in complex carbohydrates, which provide a slow and steady release of energy, keeping you full and energized for longer.
Good Source of Minerals
Chickpea flour is a good source of important minerals like iron, magnesium, and phosphorus, which are vital for blood production, bone health, and energy metabolism.
Frequently asked questions
A single serving of Patodi Rassa (around 445g) contains approximately 350-400 calories, depending on the amount of oil used. It's a substantial dish rich in protein and complex carbs.