चमचमीत मासवडी रस्सा | Maswadi Rassa | Masvadi Marathi | MAHARASHTRIAN RECIPES | Ep – 284

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Ingredients:
For making Stuffing:
• 1 medium size chopped Onion
• 1/4 cup Dry grated Coconut
• 1 tsp Red chili powder
• 7~8 Garlic cloves
• 1 tbsp White sesame seeds
• 1 tsp Poppy seeds
• 1 tsp Varhadi masala
• Salt to taste
• Coriander leaves
For Making Cover:
• 1 cup Besan / Chick pea flour
• 1/4 tsp Hing / Asafetida
• 1 tsp Ginger-Garlic-Green chili paste
• 1/4 tsp Turmeric powder
• Salt to taste
• 1 1/4 cup Water
For making Rassa /Gravy:
• Oil
• Onion chopped
• 7~8 Garlic cloves
• 2 tbsp Dry grated Coconut
• 2 tbsp Oil
• 1 tsp Varhadi masala
• 1 tsp Red chili powder
• Salt to taste

Method:
For making Stuffing:
• Heat up a pan on medium heat.
• Add sesame seeds and poppy seeds.
• Roast on medium heat until these turn nice golden.
• Take these out into a blender jar and blend into fine powder.
• In the same pan add dry coconut and roast until it turns nice
golden.
• Transfer roasted coconut into blender jar having poppy seeds and
sesame seeds’ powder.
• In the same pan add oil.
• Add onion and garlic.
• Fry onion until it turns nice golden.
• Turn off the gas and let the onion cool down a little.
• Transfer the onion into blender jar.
• Add varhadi masala, a little red chili powder and salt.
• Blend this a little. Give a few pulses.
• Make sure it is not blended into paste.
• Add coriander and give it a few pulses.
• Take the mixture into a bowl. Stuffing is already.
For making Cover:
• Heat up oil in a pan. Add hing and let it sizzle up.
• Add ginger garlic green chili paste.
• You can use red chili powder instead of green chili.
• Fry for about a minute.
• Add turmeric powder and mix well.
• Add water, salt and mix well.
• Bring it to boil.
• When water boils add besan and mix well quickly. No lumps of
besan should be formed.
• Cover and cook on medium heat for about 7-8 minutes to remove
rawness of besan.
• You can remove the lid and stir the besan well at the intervals.
• Turn off the gas.
• Take a cling wrap and spread a little dry coconut and coriander.
• You can use a plastic paper or cotton napkin or handkerchief
instead of cling wrap.
• Divide the besan mixture into 2 portions.
• Coat you hands well with oil.
• Put 1 portion of besan on the coconut and roll it into vadi with
hands.
• Add the stuffing in it and press it a little so that the stuffing won’t
come out after cutting vadi.
• Lift the paper from one side and release the vadi.
• Repeat the same procedure to other side and seal it.
• Give vadi a little triangular shape like fish. Masvadi is already.
For making Rassa /Gravy:
• Heat up oil in a pan.
• Add onion, garlic and fry until onion turns light golden.
• When onion begins to turn little golden, add dry coconut and mix
well.
• Fry for another 3-4 minutes until coconut turns light golden.
• Turn off the gas and let the mixture cool down a little.
• Transfer the mixture into blender jar and add left over masvadi
stuffing, coriander.
• Blend it into fine paste.
• Heat up oil and add blended masala.
• Mix well and fry on medium heat for 5-6 minutes.
• Add varhadi masala, red chili powder and fry until it releases oil
for about 5-6 minutes.
• Add hot water, salt and mix well.
• Boil the gravy for about 7-8 minutes on medium heat. Gravy is
already.
• Cut masvadi into pieces.
• While serving, serve gravy in a bowl and vadi with it.
• While eating you can either dip vadi into gravy or pour gravy on
vadi.
• Masvadi goes fantastic with jawar, bajra or rice bhakari.

Tips:
• Do not blend poppy seeds and sesame seeds along with onion as
these won’t be ground into powder if blended together. So blend
poppy seeds and sesame seeds first into powder then blend all
other ingredients together.
• You can use garam masala, kala masala, kanda lasun masala or
any other regular masala instead of varhadi masala.
• While blending stuffing add coriander a little later so that it will
retain its green color in the stuffing.
• Roll vadi when the besan mixture is hot. If you roll vadi when
besan mixture gets cold then it will be difficult to roll vadi and vadi
will be too dry.
• Add hot water in hot masala. If you add cold water in hot masala
then its flavor will be diluted and you won’t that required tarri.

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