Patvadi rassa

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Patvadi rassa


Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min


Serves : 2
  • Chick pea/Besan flour – 1 cup

  • Cumin Seeds-1 tsp

  • Sesame Seeds-1 tsp

  • Red chili powder -2 tsp

  • Coriander powder -2tsp

  • 1/2 tsp Turmeric powder

  • 1 tsp salt

  • Oil 1 tsp

  • 2 Onion

  • Dry Coconut 2 tsp

  • 1 inch Ginger

  • 8-10 Garlic Cloves

  • 2 tspCoriander Leaves

  • 1 tsp poppy seeds

  • 1 Star Anise

  • 1/2 tsp cumin seeds

  • 1 small Cinnamon

  • 4-5 Black pepper

  • 1 bay leaf

  • 1 Black Cardamom

  • 2-3 Cardamom


  • Heat 1 tbsp of oil in a pan add cumin seeds, sesame seeds, hing, red chili powder, Coriander powder. Stir it for a second.
  • Add 2 cup of water and bring it boil. Add besan flour and salt, stir it well.
  • Close the lid and cook it for 5 minutes.
  • Turn off the heat and spread it on a greased plate.
  • Allow it to cool and cut into a square shape.
  • Your Patodi is ready keep aside.
  • For making masala, heat little oil in pan add chopped onion and saute till it turn into brown. Once it done add all poppy seeds, Star Anise, cumin seeds , small Cinnamom, Black pepper, bay leaf, Black Cardamom. You have to put coconut at the end so that it will not get burn.
  • Saute above mixture till it turn into little brown. Keep aside above masala mixture, once it totally cool add ginger, garlic and coriander leaves grand it and make a fine paste.
  • Heat remaining oil, add above mixture paste and saute it for a while, be careful it will not stuck to pan saute till oil starts separating.
  • Now add all masala powder to the paste and mix nicely.
  • Saute the mix till oil starts separating out from masala. Add water in it to make gravy.
  • Let it boil while on low flame. Once desired consistency is achieved add patodi to the gravy.
  • Garnish with chopped coriander leaves and serve hot with chapati.
  • It also tastes good with bhakari and thecha :)