Patwadi Rassa

Ingredients

• Gram flour (Besan)1.5 cups

• Rice flour2 tbsp

• Turmeric powder0.5 tsp

• Red chili powder1 tsp

• Coriander powder1 tsp

• Cumin seeds1 tsp

• Ajwain (Carom seeds)0.5 tsp

• Asafoetida (Hing)a pinch

• Saltto taste

• Wateras needed

• Oilfor deep frying

• Onions2 medium, finely chopped

• Tomatoes2 medium, pureed

• Ginger-garlic paste2 tsp

• Green chilies2-3, slit

• Mustard seeds1 tsp

• Curry leaves10-12

• Garam masala1 tsp

• Fresh coriander leaves2 tbsp, chopped

• Coriander powder for curry2 tsp

• Red chili powder for curry1.5 tsp

• Turmeric powder for curry0.5 tsp

Method

1. 01

   Mix gram flour, rice flour, turmeric, chili, coriander, cumin, ajwain, hing, and salt. Whisk in water to a thick pouring batter. Rest 10–15 minutes.

2. 02

   Deep-fry ladlefuls of batter into crisp patwadi until golden. Drain.

3. 03

   For the rassa: temper mustard and curry leaves. Soften onions, add ginger-garlic and tomato puree. Add turmeric, chili, coriander, and salt. Add water and simmer 10–15 minutes. Finish with garam masala.

4. 04

   Add patwadi to hot rassa just before serving so they soften outside and stay a little crisp inside. Garnish with coriander.