Thapi Vadi | Patwadi Rassa

Published On June 20, 2024
In Article
By Guest Author
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Prep Time
5 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING THAPI VADI :
Oil - 2 tbsp + For greasing
Mustard Seeds / Rai - 1/2 tsp
Cumin Seeds / Jeera - 1/2 tsp
Asafoetida / Hing - A pinch
Ginger-Green Chilli-Garlic-Coriander Leaves Paste / Adrak-Hari Mirchi-Lahsun-Hara Dhaniya Paste - 1 tsp
Carom Seeds / Ajwain - 1/2 tsp
Turmeric Powder / Haldi Powder - 1/2 tsp
Coriander Cumin Seeds Powder / Dhaniya Jeera Powder - 1 tsp
Water - 1 & 1/2 Cup
Salt - As per taste
Gram Flour / Besan - 1 Cup
Poppy Seeds / Khus-Khus - For garnishing
Fresh Coconut / Nariyal - Grated for garnishing
Coriander leaves / Hara dhaniya - For garnishing
FOR PREPARING RASSA :
Oil - As required
Onion / Pyaz - 1 Cup chopped
Dry Coconut / Sukha Nariyal - 1 Cup
Red Chilli Powder / Lal Mirch Powder - 1 tsp
Turmeric Powder / Haldi Powder - 1/2 tsp
Coriander Cumin Seeds Powder / Dhaniya Jeera Powder - 1 tsp
All Spice Mix Powder / Garam Masala - 1/2 tsp
Salt - As per taste
Water - As required
Coriander Leaves / Hara Dhaniya - A handful
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING THAPI VADI :
Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, ginger-green chilli-garlic-coriander leaves paste, and carom seeds. Mix well. Saute it for a few seconds on medium flame.
Then add turmeric powder and coriander cumin seeds powder. Mix well. Saute it for a few seconds on medium flame. Keep stirring continuously.
Now add water and mix well. Bring it to a boil. Keep stirring occasionally.
Then add salt and mix well. Add besan gradually to prepare lumps-free mixture.
Now keep stirring continuously for 3 to 4 minutes on low flame till the mixture leaves the pan. Then cover the pan with a lid and cook it for 1 to 2 minutes on low flame.
Then stir it for a few seconds on low flame. Once done, turn off the flame.
Grease the plate with oil. Add the prepared thapi vadi mixture on it. Let it cool down for a few seconds.
Then grease your palm with oil and spread it on the plate. Garnish it with poppy seeds, fresh coconut, and coriander leaves. Let it cool down completely.
Then cut it into the desired shape and transfer it to a serving plate.
FOR PREPARING RASSA :
Heat 1 tsp of oil in a pan. Add onion and mix well. Saute it for 1 to 2 minutes till it becomes golden brown. Once done, turn off the flame and let it cool down.
Heat 1 tsp of oil in a pan. Add dry coconut and mix well. Saute it for 1 to 2 minutes till it becomes golden brown. Once done, turn off the flame and let it cool down.
Take sauteed onion and dry coconut in a grinding jar. Grind it for a few seconds to prepare its paste.
Heat 1 tbsp of oil in a pan. Add the prepared onion-coconut paste and mix well. Saute it for a few seconds on medium flame.
Now add red chilli powder, turmeric powder, coriander cumin seeds powder, and all spice mix powder. Mix well.
Then add salt and mix well. Saute it for 1 to 2 minutes on medium flame till the oil separates.
Now add water to adjust the consistency. Boil it for 2 to 3 minutes on medium flame.
Once done, add coriander leaves and mix well. Turn off the flame and take it out in a serving bowl.
'Thapi Vadi | Patwadi Rassa' is ready to be served,