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Patodi Rassa Recipe

Patodi Gravy (rassa) Bhaaji 
This is a very agreeable spicy recipe that can be eaten with Roti, chapati, (made with wheat flour)  naan,  or even with Rice.
   This dish is very influential in some parts of Maharashtra (especially Vidarbha). 

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Ingredients: Gram flour 1 cup, mustard seeds 1tbsp,  red chilly powder 2 tbsp, coriander seeds 2 tbsp, dry coconut powder 2 tbsp, Red chilly 2-3, Green chilies 2-3, Garlic pods 5-6, Ginger 1/2 inch,  onion 1 medium, turmeric powder 1/4 tbsp, coriander and cumin powder 1 tbsp, salt as per taste, oil 1 cup, poppy seeds 1 tbsp.
Whole masalas - black pepper 6-7, cloves 3-4, black cardamom 1, Bay leaf 1.
Method: First we have to make Vaadi for Patodi, for that take a pan, add 2 teaspoon oil in it and few mustard seeds let it pop add turmeric powder 1/2 tbsp, red chili powder 1 tbsp, and add 2 cups of water add salt and wait till it boils. As it started boiling add 1 cup of gram flour, and stir it continuously so that it could not contain lumps. Cook until it gets thick batter, then quickly spread the mixture on an oil greased plate, slightly cut in a desired or diamond shape.
Then take another pan for roasting the masalas.
In that pan add mustard seeds, poppy seeds, sesame seeds, coconut powder, cumin seeds, Red chilly, Bay leaf,  black pepper, black cardamom, cloves, garlic pods,  green chilies,  Ginger, onion slices, and some handful of coriander leaves for freshness. Roast all for 2-3 mins turn off the flame add 1/2 cup of water and let it cool, then grind it. 
Take the same pan to add oil and ground paste in an oil stir continuously till the paste leaves the oil then add turmeric powder, chilly powder, coriander, and cumin powder add water (lukewarm)  2 cup add salt to boil. Gravy is ready.
Serving suggestions:       take Vaadi pieces in a plate serve (races ) gravy o it.
Enjoy with Roti, chapati Paratha or Rice. 
Believe me it's spicy Yum recipe Enjoy!




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