Maharashtrian Patwadi Rassa (Spicy Besan Vadis in Curry)

Steps

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1. 1
   Prepare the rassa base (vaatan): Place dry coconut and onions on a metal sieve over an open flame and roast until deeply charred, stirring constantly with tongs. Once both are dark brown, remove and set aside.
   ▶ ≈1:32
2. 2
   Dry-roast spices: In a hot pan, dry-roast garlic cloves, ginger, green chillies, sesame seeds, and poppy seeds until fragrant and lightly toasted. Cool and transfer to blender.
   ▶ ≈2:41
3. 3
   Roughly chop the roasted coconut and onions, add to the blender with the roasted spices, fresh coriander, and a little water. Blend until fine and silky smooth.
   ▶ ≈3:17
4. 4
   Prepare the batter: In a bowl, add 1 cup of chickpea flour. Gradually pour 1 cup of water while whisking continuously to avoid lumps. Mix until completely smooth.
   ▶ ≈4:48
5. 5
   Prepare the spice base: Heat 1 tbsp oil in a pot, add 1 tsp cumin seeds and 1 tsp asafoetida, then add 1 medium diced onion.
   ▶ ≈5:20
6. 6
   Add 1 tbsp ginger-garlic-chilli paste and cook on high heat for 2-3 minutes until the onion becomes soft.
   ▶ ≈5:35
7. 7
   Add seasonings: Mix in salt to taste, 0.5 tsp turmeric powder, 1.5 tsp Kashmiri red chilli powder, and 1.5 tsp kala masala. Stir well.
   ▶ ≈5:48
8. 8
   Add the batter: Reduce heat to low, gradually add the chickpea flour batter while continuously whisking to prevent lumps. Cook for 2-3 minutes until thick.
   ▶ ≈6:05
9. 9
   Cool the batter: Turn off heat, cover, and let rest for 7-8 minutes. Meanwhile, grease the back of a ceramic plate or flat surface with oil.
   ▶ ≈6:41
10. 10
    Pour the cooled batter onto the greased surface and flatten evenly using a spatula or bowl bottom. Let cool to room temperature.
    ▶ ≈7:26
11. 11
    Make the rassa: Stir the prepared rassa base well, add 2 tsp red chilli powder and 1.5 tsp kala masala. Cook on medium-high heat until the spices are fragrant and the color deepens.
    ▶ ≈8:26
12. 12
    Adjust consistency: Add warm water to achieve a thin, pourable rassa consistency. Bring to a gentle simmer and cook for 10 minutes until fully developed.
    ▶ ≈9:34
13. 13
    Taste and season: Taste the rassa and add salt if needed. Top with fresh coriander and mix well.
    ▶ ≈10:18
14. 14
    Cut the patwadi: Trim the edges of the cooled slab, cut into strips, then cut diagonally into diamond shapes similar to cashew fudge or dhokla pieces.
    ▶ ≈10:30
15. 15
    Serve: Pour some rassa into a bowl, add the patwadi pieces, and top with more rassa. Serve immediately with bhakri flatbread and Indrayani rice for an authentic Maharashtrian meal.
    ▶ ≈11:04