PATWADI rassa

Khalatkar  recipe. 

  PATWADI

RASSA

One big onion- chop , SAUTÉ till pink

2 tbsp ground dry coconut- ROAST

2 tbsp coriander seeds, 1” cinnamon, 2 large cardamom, 2 small cardamom, 4 cloves, 6 black pepper, 1 tbsp poppy seeds, 2 tsp aniseed, jaypatri, paprika- ROAST IN OIL then grind 

Bay leaf and turmeric SAUTÉED in oil then ADD above masala/onion/coconut- ROAST TILL BROWN

Add boiling water and salt

WADI

2 tbsp oil + turmeric, paprika, coriander powder (dhanepud)

Add 2 wati boiling water- heat

Add 10 garlic petals, curry leaves, chopped coconut

Add salt + 2 wati gram flour (besan)

Stir 10 minutes to cook. Stir nicely then cover. Can cook on simmer 30 min. 

Flat dish (tat)- brush oil. Put besan ball. Roll out. 

Cover lightly with coriander, grated coconut, poppy seeds. 

Cut wadis. 

Serve wadis and rassa separately or premixed.