Patodi rassa(vidarbha's traditional hot and spicy recepie) Recipe

Recipe By Slurrp

Patodi Rassa is a traditional and popular dish from the Vidarbha region of Maharashtra, India. It is a spicy and flavorful curry made with gram flour (besan) dumplings cooked in a tangy and spicy gravy. The dumplings are made by mixing besan with spices and then steamed or fried until golden brown. The curry is prepared with a blend of aromatic spices, onions, tomatoes, and tamarind pulp, giving it a tangy and spicy taste. Patodi Rassa is usually served with hot steamed rice or bhakri (sorghum flatbread) and is a perfect dish for spice lovers.

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30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Patodi rassa(vidarbha's traditional hot and spicy recepie)
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Ingredients for Patodi rassa(vidarbha's traditional hot and spicy recepie) Recipe

  • as required For Besan Dumplings
  • 0.33 cup Gram Flour
  • 0.17 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chili Powder
  • 0.17 teaspoon Coriander Powder
  • 0.17 teaspoon Cumin Powder
  • 0.33 teaspoon Ginger Garlic Paste
  • As required Salt To Taste
  • As required Water As Required
  • as per your need For Patodi Rassa
  • 0.67 tablespoon Oil
  • 0.17 teaspoon Mustard Seeds
  • 0.17 teaspoon Cumin Seeds
  • 0.08 teaspoon Asafoetida
  • 0.33 Medium Sized Onion, Finely Chopped
  • 0.67 Medium Sized Tomatoes, Finely Chopped
  • 0.83 En Chilies, Slit
  • 0.33 tablespoon Tamarind Pulp
  • 0.33 tablespoon Jaggery
  • As required Salt To Taste
  • as required Chopped Coriander Leaves For Garnish

Directions: Patodi Rassa(vidarbha's Traditional Hot And Spicy Recepie) Recipe

Cooking Directions

  • STEP 1.In a mixing bowl, combine besan, turmeric powder, red chili powder, coriander powder, cumin powder, ginger-garlic paste, salt, and water to make a smooth batter.
  • STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida. Once they splutter, add chopped onions and sauté until golden brown.
  • STEP 3.Add chopped tomatoes, green chilies, and cook until the tomatoes turn soft and mushy. Then add tamarind pulp, jaggery, and the prepared besan batter. Mix well.
  • STEP 4.Add water as required to adjust the consistency of the gravy. Bring it to a boil and then reduce the heat to low. Cook for 10-15 minutes until the besan dumplings are cooked through.
  • STEP 5.Garnish with chopped coriander leaves and serve hot with steamed rice or bhakri.

Cooking Tips

  • Make sure the besan batter is smooth and lump-free to get perfect dumplings.
  • Adjust the spice level according to your preference by adding more or less red chili powder and green chilies.
  • You can steam or fry the besan dumplings before adding them to the curry, depending on your preference.
  • For a richer taste, you can add a tablespoon of ghee while tempering the curry.

Storage and Serving

  • Patodi Rassa tastes best when served hot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving and adjust the consistency with water if needed.
Nutrition
value
528
calories per serving
37 g Fat7 g Protein52 g Carbs33 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    7g
  • Carbs
    52g
  • Fiber
    33g

MacroNutrients

  • Carbs
    52g
  • Protein
    7g
  • Fiber
    33g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    596mg
  • Iron
    9mg
  • Vitamin A
    307mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    55mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    19mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    151mg
  • Manganese
    17mg
  • Phosphorus
    154mg
  • Selenium
    6mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp