Allergens in Patodi Rassa: peanuts, sesame.
Ingredients
Quantities for 4.
- 1.5 cups (150g), sieved Besan
- 4 cups for the patodi, plus 2.5 cups for the rassa Water
- 1/2 tsp, crushed Ajwainoptional
- 6 tbsp in total Groundnut Oil
- 3 medium: 2 for the paste, 1 finely chopped Onion
- 1/2 cup, grated Dried Coconut
- 10 cloves Garlic
- 2cm piece Ginger
- 2 tbsp Kashmiri Chillifor the red colour of the tarri
- 1.5 tsp Chilli Powderadjust down if you like; vidarbha does not
- 1 tbsp Coriander Powder
- 1 tsp Cumin Seeds
- 1 tsp Black Pepper
- 4 Cloves
- 2cm piece Cinnamon
- 1 Bay Leafoptional
- 1 tsp in total Turmeric
- 1 tbsp Sesameoptional
- 1/2 cup, chopped Coriander Leaves
- to taste Salt
Cookware
stovetop, kadhai, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Oil a flat plate or tray before you start cooking the besan. The mixture sets fast and there is no time to hunt for one.
- Whisk the besan into cold water off the heat first. Adding it to hot water guarantees lumps.
- The patodi need 30 minutes to set firm before you cut them, so make them first and build the rassa while they cool.
Method
- Whisk the besan into 4 cups cold water with 1/2 tsp turmeric, the ajwain and 1 tsp salt until completely smooth, with no dry pockets.Strain the batter through a sieve if you see any lumps at all. They will not disappear later.
- Pour into a heavy pan and cook over medium heat, stirring constantly with a flat spatula, 12-15 minutes, until the mixture pulls away from the sides in one mass and no longer tastes raw.Keep the spatula moving across the base the whole time. Besan catches and scorches in under a minute.
- Spread it 1.5cm thick on an oiled tray, smooth the top with an oiled palm and leave to set 30 minutes.
- For the rassa, dry-roast the dried coconut and sesame until deep gold, 4-5 minutes, then blend with 2 roughly chopped onions, the garlic and ginger and 4 tbsp water to a thick paste.
- Heat 4 tbsp oil in a kadhai. Add cumin seeds, cloves, cinnamon, bay leaf and black pepper and let them foam for 30 seconds.
- Add the chopped onion and fry 8 minutes to a proper brown, then add the ground paste and cook 10-12 minutes on medium, stirring, until it darkens and oil pools at the edges.This long fry is the difference between a flat rassa and a Nagpur one. Wait for the oil.
- Stir in the kashmiri chilli, chilli powder, coriander powder and remaining turmeric, fry 1 minute, then pour in 2.5 cups hot water and salt.
- Simmer uncovered 12 minutes, until a red-orange tarri floats on top.
- Cut the set patodi into 4cm diamonds. Shallow-fry them in the remaining 2 tbsp oil for 2 minutes a side until lightly crusted, if you want them to hold up better.
- Slide the patodi into the rassa, simmer 3 minutes only, scatter with coriander and serve with jowar bhakri.Any longer and the patodi start dissolving into the gravy.
Storage
Store the rassa and the patodi separately, up to 3 days refrigerated. Reheat the rassa, then add the patodi for the last 2 minutes so they keep their shape.
Nutrition Medium estimate
One serving of Patodi Rassa (373 g) is about 475 calories, or 128 calories per 100 g.
Medium protein: 12 g a serving, 10% of the calories
| Per serving373 g | Per 100 g | |
|---|---|---|
| Calories | 475 kcal | 128 kcal |
| Protein | 12.1 g | 3 g |
| Carbohydrate | 39.9 g | 11 g |
| of which sugars | 8.9 g | 2 g |
| Fibre | 10.3 g | 3 g |
| Fat | 31.6 g | 8 g |
| of which saturated | 9.8 g | 3 g |
| of which unsaturated | 19.7 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Maharashtrian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.