Rassa Pathodi

Traditional Maharashtrian Rassa Pathodi - crispy gram flour rolls simmered in spicy curry. This beloved dish from the Desh region combines the crunch of fried pathodi with the rich, flavorful rassa gravy. A perfect comfort food that showcases the simplicity and elegance of Maharashtrian cuisine.

Total Time

PT50M

Servings

Prep Time

PT20M

Cook Time

PT30M

Try this at Hind Kesari

Ingredients

Gram flour (Besan)— 1.5 cups
Rice flour— 2 tbsp
Turmeric powder— 0.5 tsp
Red chili powder— 1 tsp
Coriander powder— 1 tsp
Cumin seeds— 1 tsp
Ajwain (Carom seeds)— 0.5 tsp
Asafoetida (Hing)— a pinch
Salt— to taste
Water— as needed
For making batter
Oil— for deep frying
Onions— 2 medium, finely chopped
Tomatoes— 2 medium, pureed
Ginger-garlic paste— 2 tsp
Green chilies— 2-3, slit
Mustard seeds— 1 tsp
Curry leaves— 10-12
Garam masala— 1 tsp
Fresh coriander leaves— 2 tbsp, chopped
Coriander powder for curry— 2 tsp
Red chili powder for curry— 1.5 tsp
Turmeric powder for curry— 0.5 tsp

Instructions

1
Prepare the pathodi batter: In a mixing bowl, combine gram flour, rice flour, turmeric powder, red chili powder, coriander powder, cumin seeds, ajwain, asafoetida, and salt. Mix well.
2
Gradually add water while whisking to make a smooth, thick batter. The consistency should be similar to dosa batter - not too thick, not too runny. Set aside for 10-15 minutes.
3
Heat oil in a kadai for deep frying. Once hot, pour a ladleful of batter in a spiral pattern to create circular shapes (or use a piping bag for uniform shapes). Fry until golden brown and crispy. Drain on paper towels. Repeat for all pathodi.
4
For the rassa (curry), heat 2-3 tbsp oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, green chilies, and asafoetida.
5
Add finely chopped onions and sauté until translucent. Add ginger-garlic paste and cook until raw smell disappears.
6
Add tomato puree and cook until oil separates. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
7
Add 2-3 cups of water and bring to a boil. Reduce heat and let the curry simmer for 10-15 minutes until flavors meld together. Add garam masala.
8
Just before serving, add the fried pathodi to the hot curry. Let them soak for 2-3 minutes - they should be soft on the outside but still retain some crunch inside.
9
Garnish with fresh coriander leaves and serve hot with steamed rice, bhakri, or chapati.

Tips & Tricks

The batter consistency is crucial - too thick will make hard pathodi, too thin will spread and not form proper shapes.
Fry pathodi on medium heat for even cooking and golden color.
Don't add pathodi to curry too early - they will become too mushy. Add just before serving.
You can adjust the spice level of the rassa according to your preference.
For a richer curry, you can add a splash of coconut milk or tamarind pulp.

About This Dish

Rassa Pathodi is a traditional Maharashtrian dish that is often prepared during festivals and special occasions. The crispy pathodi soaking in spicy rassa creates a delightful texture contrast.