Patodi Rassa Recipe

Discover the art of crafting Patodi Rassa! Our easy recipe brings authentic Maharashtrian flavors to your table. Spice up your culinary adventure now!

Patodi Rassa

    Patodi Rassa

  • Cuisine: Indian
  • Category: Main Course
  • Prep Time:
  • Cook Time:
  • Servings: 4
  • Calories: 300 calories

About this recipe

Hailing from the vibrant state of Maharashtra, this pastodi rassa dish is a delightful marriage of spiced gram flour dumplings and a rich, aromatic curry.

To kick things off, you create the star of the show - the Patodi. It's essentially a besan (gram flour) canvas, painted with a palette of turmeric, red chili, and cumin powder. Steam this artistry until it solidifies into a glorious golden slab, ready to be sliced into bite-sized pieces.

Now, for the Rassa, the soulful partner in this culinary tango. In a pan, mustard seeds sizzle, announcing the beginning of a flavor symphony. Onions join the party, caramelizing to perfection, while ginger-garlic paste adds its aromatic melody.

Pureed tomatoes bring a luscious, saucy texture, and a medley of spices—red chili, coriander, and turmeric—turn up the heat. The Patodi pieces gracefully waltz into this bubbling concoction, absorbing every nuance of the rich curry.

As you scoop a spoonful onto your plate, the aroma alone is a prelude to the explosion of flavors awaiting you. The Patodi, now soaked in the spicy embrace of the Rassa, is a tender revelation. Each bite is a journey through the warmth of spices, a touch of tanginess from tomatoes, and the comforting wholesomeness of gram flour.

Patodi Rassa is not just a dish; it's a celebration on a plate, a sensory journey that transports you to the heart of Maharashtra with every mouthful. So, roll up your sleeves, get ready for a bit of culinary artistry, and treat yourself to this symphony of flavors!

Origin of Patodi Rassa recipe

Patodi Rassa traces its roots to the vibrant culinary landscape of Maharashtra, India. This traditional recipe reflects the rich culinary heritage of the state, known for its diverse and flavorsome dishes.

In Maharashtrian cuisine, besan (gram flour) is a staple, and its versatility is showcased in various dishes. Patodi, essentially besan dumplings, takes center stage in this recipe. The art of combining besan with an array of spices and steaming it to perfection has been passed down through generations.

The term "Rassa" refers to a spicy curry or gravy that complements the Patodi. This curry is a harmonious blend of onions, tomatoes, and an aromatic mix of spices. The use of mustard seeds, ginger-garlic paste, and a careful balance of spices gives the Rassa its distinctive flavor profile.

The Patodi Rassa recipe not only reflects the regional flavors of Maharashtra but also exemplifies the creativity and resourcefulness embedded in Indian culinary traditions. It's a dish that brings together humble ingredients to create a symphony of taste and texture, showcasing the culinary ingenuity of the people of Maharashtra.

Why make this recipe?

Trying the Patodi Rassa recipe is like embarking on a flavorful journey through the heart of Maharashtrian cuisine. Here's why you should give it a go:

  • Explosion of Flavors: Patodi Rassa offers a symphony of spices, from the warmth of turmeric to the kick of red chili powder. The besan dumplings soak up the rich, aromatic curry, creating a burst of flavors in every bite.
  • Culinary Adventure: If you enjoy experimenting in the kitchen, this recipe provides a wonderful opportunity. Making besan dumplings and crafting the spicy curry is a hands-on, satisfying culinary adventure.
  • Cultural Experience: Delve into the cultural richness of Maharashtra through its cuisine. Patodi Rassa is a traditional dish that reflects the heritage and flavors of the region, connecting you with the culinary traditions of India.
  • Versatility: Serve it with steamed rice, Bhakri (traditional flatbread), or even enjoy it on its own. Patodi Rassa is versatile, making it a great addition to your repertoire of go-to recipes.
  • Homemade Comfort: There's something deeply comforting about enjoying a homemade dish with layers of flavors. Patodi Rassa brings a sense of warmth and satisfaction to your table.

So, roll up your sleeves, gather the ingredients, and embark on a culinary journey that tantalizes your taste buds and introduces you to the diverse and delectable world of Indian cuisine.

What does Patodi Rassa taste like?

The taste of Patodi Rassa is a harmonious blend of spice, warmth, and richness. Let's break it down:

Patodi (Gram Flour Dumplings):

  • Texture: The besan dumplings are soft and slightly crumbly, soaking up the flavors of the curry.
  • Taste: The besan imparts a nutty and earthy flavor, while the spices such as turmeric, cumin, and red chili powder add layers of warmth and a subtle kick.

Rassa (Spicy Curry):

  • Flavor Profile: The curry is a medley of flavors, combining the sweetness of onions, the tanginess of tomatoes, and the aromatic blend of spices like mustard seeds, ginger-garlic paste, red chili, coriander, and turmeric.
  • Spiciness: It's notably spicy, but the heat is balanced by the other flavors, creating a spicy-savory symphony.
  • Overall Experience: As you take a bite, you experience the softness of the besan dumplings mingling with the bold, spicy notes of the curry. The dish strikes a balance between the comforting familiarity of home-cooked meals and the excitement of bold, complex flavors.

In essence, Patodi Rassa offers a taste experience that is both comforting and adventurous, making it a delightful addition to your culinary repertoire.

What would you need for this recipe?

These are the ingredients needed to make Patodi Rassa:

For Patodi (Gram Flour Dumplings):

  • Besan (Gram Flour): The base ingredient, providing a nutty and earthy flavor to the dumplings.
  • Turmeric Powder: Adds a warm, golden color to the dumplings.
  • Red Chili Powder: Introduces a subtle kick and spiciness to the dumplings.
  • Cumin Powder: Enhances the overall flavor profile with a hint of earthiness.
  • Salt: Balances the flavors and enhances the taste.

For Rassa (Spicy Curry):

  • Oil: Used for cooking and sautéing the ingredients.
  • Mustard Seeds: Adds a distinct flavor and is commonly used in tempering.
  • Onions: Provide sweetness and texture to the curry.
  • Tomatoes: Offer a tangy element and contribute to the sauciness of the curry.
  • Ginger-Garlic Paste: Adds a depth of flavor to the curry.
  • Red Chili Powder: Adds spiciness to the curry.
  • Coriander Powder: Enhances the aromatic quality of the curry.
  • Turmeric Powder: Adds color and a subtle earthy flavor.
  • Garam Masala: A blend of spices for a final touch of warmth and complexity.
  • Salt: Balances and brings out the flavors.
  • Coriander Leaves: Used for garnish, adding a fresh, herbal note.


  • Main Equipment: Steaming Vessel: Substitute: If you don't have a steamer, you can use a large pot with a steaming basket or a makeshift steamer by placing a heatproof dish inside a larger pot with a tight-fitting lid.
  • Pan: Substitute: A skillet or any wide, deep pan can be used in place of a traditional cooking pan.
  • Mixing Bowls: Substitute: Any large bowl or even a deep plate can serve as a substitute for mixing ingredients.
  • Whisk or Spoon for Mixing: Substitute: A fork or a regular spoon can be used to mix the besan and spices.
  • Knife and Cutting Board: Substitute: If you don't have a cutting board, a clean, flat surface will do. A sharp knife is essential for chopping onions and tomatoes.
  • Serving Plates: Substitute: Any flat dish or even bowls can be used for serving.
  • Cooking Spoon: Substitute: A regular spoon or ladle can be used for stirring and serving.
  • Possible Additional Tools (Optional): Food Processor or Blender: Substitute: While not necessary, these can be used for a smoother puree of tomatoes if you don't have pre-made puree.
  • Tongs: Substitute: A fork or a spoon can be used for transferring Patodi pieces.

How to make Patodi Rassa

Embark on a flavor-packed journey with our Patodi Rassa recipe—Maharashtra's culinary gem! Spice up your kitchen and savor the taste of tradition!


For Patodi:

  • 1 cup besan (gram flour)
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • Salt to taste
  • Water as needed

For Rassa:

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 cup finely chopped onions
  • 1 cup pureed tomatoes
  • 1 tsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • Salt to taste
  • Chopped coriander leaves for garnish


For Patodi:

  1. Mix besan, turmeric powder, red chili powder, cumin powder, and salt in a bowl.
  2. Add water gradually to form a thick, smooth paste.
  3. Grease a plate and spread the besan paste evenly.
  4. Steam for about 15-20 minutes until it solidifies.
  5. Once cooled, cut into squares or diamonds.

For Rassa:

  1. Heat oil in a pan, add mustard seeds, and let them splutter.
  2. Add chopped onions and sauté until golden brown.
  3. Add ginger-garlic paste and cook for a minute.
  4. Add pureed tomatoes and cook until oil separates.
  5. Add red chili powder, coriander powder, turmeric powder, and salt. Cook the masala well.
  6. Pour water to achieve the desired consistency for the curry.
  7. Add the steamed Patodi pieces and simmer for 10-15 minutes.
  8. Sprinkle garam masala and garnish with chopped coriander leaves.

How do you serve Patodi Rassa recipe?

Serving Patodi Rassa is the final act in the culinary production. Here's how to present this delightful dish:

  • Plating the Patodi: Carefully arrange the steamed Patodi (gram flour dumplings) on a serving plate. You can go for a neat arrangement or a more casual, rustic presentation.
  • Pouring the Rassa: Generously ladle the hot and flavorful Rassa (spicy curry) over the Patodi. Ensure that each dumpling gets a good coating of the rich curry.
  • Garnishing: Sprinkle chopped fresh coriander leaves on top of the dish for a burst of color and added freshness. This also adds a subtle herbaceous note to the dish.
  • Side Accompaniments (Optional): Serve Patodi Rassa with your choice of accompaniments. It pairs well with steamed rice, Bhakri (traditional flatbread), or even plain chapati. You can also add a wedge of lemon on the side for those who enjoy an extra citrusy kick.
  • Serving Warm: Patodi Rassa is best enjoyed when served warm. Ensure that both the Patodi and the curry are hot when plated and served.
  • Enjoying the Culinary Delight: Invite everyone to the table, and encourage them to savor the dish while the flavors are at their peak. The combination of soft Patodi and spicy Rassa promises a delightful culinary experience.

Rated: 4.9 of 5.0 from 586 reviews.

Recipe Tags: Patodi Rassa, Patodi Rassa Recipe, Recipe, Easy, Homemade, Top rated

What to serve with?

Patodi Rassa is a versatile dish that pairs well with various accompaniments. Here are some options you can serve with it:

  1. Steamed Rice: The classic pairing! The fluffy texture of steamed rice complements the spiciness of the Rassa, creating a well-balanced meal.
  2. Bhakri (Traditional Flatbread): Bhakri, a type of unleavened flatbread, is a popular choice to accompany Patodi Rassa. Its hearty texture provides a nice contrast to the soft dumplings.
  3. Chapati or Roti: Soft chapatis or rotis are versatile and work well with Patodi Rassa. They provide a convenient way to scoop up the flavorful curry.
  4. Naan: If you prefer a leavened bread, naan can be a delicious choice. Its slightly chewy texture pairs nicely with the spiced curry.
  5. Jeera Rice (Cumin Rice): Fragrant jeera rice, seasoned with cumin, can be a flavorful alternative to plain steamed rice.
  6. Plain Paratha: A flaky and layered paratha can add a delightful touch to your Patodi Rassa meal.
  7. Lemon Wedges: Serve with lemon wedges on the side. Squeezing a bit of fresh lemon juice can enhance the flavors and provide a tangy twist.

My recommendations and tips

  1. Consistent Besan Paste: Ensure a smooth and lump-free besan paste. Gradually add water while mixing to achieve a consistent, thick, and smooth texture.
  2. Steam Patodi Well: Steam the besan dumplings thoroughly to achieve the right texture. They should be firm yet tender. Check for doneness by inserting a toothpick; it should come out clean.
  3. Balancing Spices: Adjust the spice levels according to your preference. If you like it spicier, increase the red chili powder. Taste and adjust before finalizing the curry.
  4. Aroma Matters: The tempering of mustard seeds, along with ginger-garlic paste, plays a crucial role in building the aroma. Allow them to sizzle and release their flavors.
  5. Fresh Ingredients: Use fresh tomatoes for the puree and fresh coriander leaves for garnish. Fresh ingredients contribute to a vibrant and flavorful dish.
  6. Garnish Just Before Serving: Add chopped coriander leaves as a final garnish just before serving to preserve their freshness and vibrant color.
  7. Serve Hot: Patodi Rassa is best enjoyed when served hot. Serve immediately after combining the dumplings with the spicy curry for the ultimate flavor experience.
  8. Experiment with Accompaniments: Try different accompaniments like steamed rice, Bhakri, or naan to discover your favorite pairing.
  9. Make it Your Own: Feel free to customize the recipe to suit your taste preferences. Cooking is an art, and your personal touch can make it even more enjoyable.

Potential ingredients substitutes

Even though some ingredients in the Patodi Rassa recipe are quite specific, there are still some potential substitutes you can consider:

  1. Besan (Gram Flour) Substitute: Chickpea flour can be used as an alternative to besan.
  2. Turmeric Powder Substitute: If you don't have turmeric powder, you can skip it or use a pinch of saffron for color.
  3. Red Chili Powder Substitute: Adjust the quantity of red chili powder based on your spice preference. Alternatively, you can use paprika for a milder heat.
  4. Cumin Powder Substitute: Ground coriander can provide a similar earthy flavor if you don't have cumin powder.
  5. Mustard Seeds Substitute: Brown mustard seeds or mustard powder can be used as alternatives.
  6. Ginger-Garlic Paste Substitute: Freshly minced garlic and ginger can be used if you don't have the paste.
  7. Coriander Powder Substitute: Cumin powder can be used as a substitute, or you can use a combination of ground coriander seeds and cumin powder.
  8. Garam Masala Substitute: Make a simple homemade version using ground cinnamon, cardamom, and cloves if you don't have store-bought garam masala.
  9. Oil Substitute: Use any cooking oil of your choice, keeping in mind that different oils might impart slightly different flavors.
  10. Coriander Leaves Substitute: Parsley can be used as a substitute for coriander leaves.

Final Remark

As you relish the vibrant symphony of flavors in each bite, Patodi Rassa stands not just as a dish but as a celebration of Maharashtra's rich culinary heritage.

Dive into this spicy, comforting delight and let its taste linger, a reminder of the diverse and delectable tapestry of Indian cuisine. It's not just a recipe; it's a journey through tradition and taste, inviting you to savor the warmth and spice that make Patodi Rassa truly extraordinary.

So, spice up your kitchen, create this masterpiece, and indulge in the soulful experience that this Maharashtrian delight offers.

Here's to the joy of cooking and the joy of savoring every delicious moment!

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