Heat 1 tablespoon oil in a pan.
Add asafoetida, cumin seeds and sesame seeds to it.
When the seeds start fluttering, add red chilli powder, coriander powder and turmeric powder to it.
Add 2 cups of water and let it boil.
When it starts boiling, slowly add besan while stirring it with perforated spoon (jhara)
Try to remove the lumps with perforated spoon ( jhara)
Batter of Patodi shouldn’t be smooth. It should have small granules of besan in it as shown in the photo below.
Cover the lid and let it cook for 3-4 minutes. Open the lid, stir it and again let it cook with covered lid for another 3-4 minutes on low flames.
Grease 1 plate with oil and sprinkle some grated coconut on it. Spread cooked Patodi batter on it.
Let it cool down
Cut it into desired shape. I have cut it into diamond shape. Patodi is ready.
Heat a pan with 1teaspoon oil and roast onion in it. When it becomes light brown add grated dry coconut and roast both onion and coconut to brown color.
If you want to add khus-khus, roast it separately for 2 minutes on low flames add it in roasted coconut onion.
Take roasted onion (khus-khus if you wants to use) and coconut in mixer jar and add ginger and garlic to it. Make a fine paste of it.
Heat 1 tablespoon oil in a big pan. Add bay leaf and cumin seeds (jeera) to it. If you want tawang (oil floating on gravy/rassa) add more oil according to your taste.
Add onion coconut paste to it and sauté it until oil starts coming out of it.
Add red chili powder, coriander powder, turmeric powder and garam masala powder.
Mix it properly and sauté it for 1-2 minutes. Add 3 cups of water and let it boil.
When it starts boiling keep it on low flames for another 3-4 minutes.
Add Patodi pieces in the gravy and let it cook for 2 minutes. Cover it and remove it from flames.
After 10- 12 minutes patodis are nicely mixed with gravy/rasa. Garnish it with coriander.
