Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, patodi marathi dish (besan vada). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Patodi Rassa bhaji recipe is Maharashtrian Besan ki sabji. It tastes awesome when eaten with bhakri, poli (roti), or phulki. It is a typical Marathi recipe which is made in different parts of Maharashtra with little variation in Rassa.
Patodi marathi dish (Besan vada) is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Patodi marathi dish (Besan vada) is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have patodi marathi dish (besan vada) using 27 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Patodi marathi dish (Besan vada):
- Take Ingredients to make Patodi:
- Make ready 1 cup Chick pea/Besan flour
- Make ready 1 tsp Cumin Seeds
- Get 1 tsp Sesame Seeds
- Make ready 2 tsp Red chilli powder
- Make ready 2 tsp Coriander powder
- Make ready 1 pinch Hing / asafoetida
- Make ready 1 tsp Turmeric powder
- Make ready as needed Salt
- Get 1 tsp Oil
- Prepare Ingredients To make Rassa:
- Get 2 Onion
- Take as needed Dry Coconut
- Get 1 inch Ginger
- Take 8-10 Garlic Cloves
- Make ready as needed Coriander Leaves
- Prepare 1 tsp poppy seeds
- Get 1 Star Anise
- Prepare 1/2 tsp cumin seeds
- Get 1 small Cinnamon
- Take 4-5 Black pepper
- Get 1 bay leaf
- Make ready 1 Black Cardamom
- Get 2-3 Cardamom
- Make ready as per required Water
- Take as required Chopped Coriander leaves
- Prepare as per taste Salt
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Steps to make Patodi marathi dish (Besan vada):
- Heat 1 tbsp of oil in a pan add cumin seeds, sesame seeds, hing, red chilli powder,Coriander powder. Stir it for a second.
- Add 2 cup of water and bring it boil. Add besan flour and salt, stir it well.
- Close the lid and cook it for 5 minutes.
- Turn off the heat and spread it on a greased palte.
- Allow it to cool and cut into a square shape. Your Patodi is ready keep aside
- For making masala, heat little oil in pan add chopped onion and saute till it turn into brown.
- Once it done add all poppy seeds, Star Anise, cumin seeds, small Cinnamom, Black pepper, bay leaf, Black Cardamom.
- You have to put coconut at the end so that it will not get burn.
- Saute above mixture till it turn into little brown. - Keep aside above masala mixture, once it totally cool add ginger, garlic and coriander leaves grand it and make a fine paste.
- Heat remaining oil, add above mixture paste and saute it for a while, be careful it will not stuck to pan saute till oil starts separating.
- Now add all masala powder to the paste and mix nicely
- Saute the mix till oil starts separating out from masala. - Add water in it to make gravy.
- Let it boil while on low flame. - Once desired consistency is achieved add patodi to the gravy.
- Garnish with chopped coriander leaves and serve hot with chapati.
Patwadi Rassa is a typical dish from Vidarbha region of Maharashtra. Its another version known as Masvadi is also popular in the western region of Maharashtra. In this video, Vishnu Manohar demonstrates the recipe in his inimitable varhadi style. Pithale (Marathi Dish) is a delicious Indian recipe served as a Side-Dish. Find the complete instructions on Bawarchi.
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