Patodi Rassa Bhaji with Jowar Bhakri

Instructions

1. 1

   Prepare the Patodi Batter

   • In a mixing bowl, add 1 cup of besan. Gradually pour in 2 cups of water while whisking continuously to create a smooth, lump-free batter.
   • To the batter, add 1/2 tsp ginger garlic paste, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp asafoetida, and 1/2 tsp salt. Whisk everything together until well combined.
   • Meanwhile, grease a thali (steel plate) or a baking tray with 1 tbsp of oil and set it aside.
2. 2

   Cook and Set the Patodi

   • Pour the prepared besan batter into a heavy-bottomed pan or kadai over low-medium heat.
   • Cook for 8-10 minutes, stirring constantly and vigorously with a spatula or whisk to prevent lumps and sticking.
   • The mixture will thicken considerably. Continue cooking until it forms a single, glossy, dough-like mass that pulls away from the sides of the pan.
   • Immediately transfer the hot mixture onto the greased plate. Quickly spread it into an even layer, about 1/4-inch thick, using a greased spatula.
   • Let it cool at room temperature for 20-25 minutes until it is completely set. Once firm, use a knife to cut it into diamond or square shapes.
3. 3

   Prepare the Rassa (Gravy) Base

   • Heat 3 tbsp of oil in a large kadai over medium heat. Once the oil is hot, add 1 tsp of mustard seeds and let them splutter.
   • Add 1 tsp of cumin seeds and 10 curry leaves. Sauté for 30 seconds until fragrant.
   • Add the 2 finely chopped onions and sauté for 6-8 minutes until they become soft and golden brown.
   • Add the remaining 1 tbsp of ginger garlic paste and 2 tbsp of grated dry coconut. Sauté for another 1-2 minutes until the raw aroma disappears and the coconut is lightly toasted.
4. 4

   Cook the Masalas and Build the Gravy

   • Reduce the heat to low. Add the dry spice powders: remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and 1.5 tbsp goda masala. Stir for 30-40 seconds until aromatic.
   • Pour in 1 cup of tomato puree. Cook the masala mixture for 5-7 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
   • Add the remaining 3 cups of water, 1 tsp of salt, and 1/2 tsp of optional jaggery. Stir well to combine.
5. 5

   Simmer and Finish the Bhaji

   • Increase the heat and bring the rassa to a rolling boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes to allow the flavors to meld together.
   • Just before serving, gently slide the prepared patodi pieces into the hot simmering rassa.
   • Cook for only 1-2 minutes, just enough to heat the patodi through. Avoid overcooking, as they can disintegrate.
   • Turn off the heat and garnish with 2 tbsp of freshly chopped coriander leaves.
6. 6

   Serve

   • Serve the Patodi Rassa Bhaji immediately while hot with traditional accompaniments like Jowar Bhakri, Bajra Bhakri, chapati, or steamed rice.