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Spicy chickpea flour dumplings simmered in a thin, flavorful gravy. This authentic Maharashtrian specialty is a hearty and unique curry, perfect with bhakri or steamed rice.
Prepare the Patodi Batter
Cook and Set the Patodi
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Spicy chickpea flour dumplings simmered in a thin, flavorful gravy. This authentic Maharashtrian specialty is a hearty and unique curry, perfect with bhakri or steamed rice.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 380.48 calories per serving with 10.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Rassa (Gravy) Base
Simmer the Rassa
Assemble and Serve
To make a Jain-friendly version, omit the onions and ginger-garlic paste. Increase the amount of tomato puree and add a pinch more hing for flavor.
For extra heat, add 2-3 slit green chilies along with the onions during the tempering process.
For a slightly thicker and creamier gravy, add 2 tablespoons of peanut powder or sesame seed paste while simmering the rassa.
Incorporate a classic Maharashtrian touch by adding a paste of roasted dry coconut (khobra) and onions to the gravy base.
Besan (chickpea flour) is an excellent source of vegetarian protein, which is essential for muscle building, tissue repair, and overall body function.
The high fiber content from besan and vegetables aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish is rich in complex carbohydrates, which provide a slow and steady release of energy, keeping you full and energized for longer.
Chickpea flour is a good source of important minerals like iron, magnesium, and phosphorus, which are vital for blood production, bone health, and energy metabolism.
A single serving of Patodi Rassa (around 445g) contains approximately 350-400 calories, depending on the amount of oil used. It's a substantial dish rich in protein and complex carbs.
Yes, it can be a healthy dish. It is made from besan (chickpea flour), which is a great source of plant-based protein, fiber, and essential minerals. To make it healthier, you can reduce the amount of oil used in the preparation.
While Goda Masala gives it an authentic taste, you can substitute it with a good quality garam masala. For a closer flavor, add a pinch of cinnamon powder, clove powder, and a small piece of star anise to the garam masala.
This usually happens for two reasons: either the patodi were not set properly, or they were simmered in the gravy for too long. Ensure the besan mixture is cooked until very thick and cooled completely. Add them to the rassa just 2-3 minutes before serving.
Yes, you can. Prepare the patodi and the rassa separately and store them in airtight containers in the refrigerator for up to 2 days. When ready to serve, heat the rassa until simmering and then add the patodi.
Yes, this recipe is naturally gluten-free as it uses besan (chickpea flour). However, always ensure your hing (asafoetida) is gluten-free, as some brands mix it with wheat flour.