Maharashtrian masvadi

May 04, 2020
By Mary Anthony
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MAHARASTRAIAN AUTHENTIC MASVADI RECIPE / MASVADI RECIPE

INGREDIENTS

Onion – 2 medium size
Grated dry coconut – ¼ cup
Finely chopped garlic – 10 or 12
Ginger – 1 inch
Khus khus – 1 tsp
White sesame seeds – 1 tbsp
Fennel seeds – 1 tsp
Finely chopped coriander leaves – 2 or 3 tbsp
Oil – 2 tsp
Garam masala pwdr – 1tsp
Coriander pwdr – ½
Turmeric pwdr – 1/4
Jeera pwdr – 1`/2
Red chilli – 1 tsp
Salt to taste

METHOD FOR MAKING STUFFING

Heat 2 tsp oil in a pan .

Add ginger garlic , fry for few seconds .add onion and fry till brown .

Add fennel seeds + jeera + khus khus + sesame seeds + asafoetida , stir fry for few seconds .

Now add turmeric + garam masala pwdr + turmeric + coriander pwdr + jeera pwdr and mix well .

Now in the same pan add coconut and stir fry till brown

Off the flame and allow to cool.

Transfer this to a mixie jar .

Pulse beat for few seconds into a coarse mixture.[ we don’t want fine paste ]

Add coriander levaes and give a pulse again .

Remove and keep aside .

INGREDIENTS FOR MAKING THE BESAN COVERING

Sieved besan – 1 cup
Oil – 1 tsp
Asafoetida – ¼ tsp
Turmeric pwdr – ¼ tsp
Jeera – 1 tsp
Ginger garlic green chilli paste – 1 tsp
Salt
Water – 1 ½ cup

METHOD FOR MAKING THE BESAN COVERING

Heat a pan with 1 tsp oil .

Add jeera and let it crackle .

Lower the flame add a pinch of turmeric + asafoetida and stir fry for few seconds .[ don’t burn it ]

Now add 11/2 cup water + salt and allow it to boil .

Lower the flame ad slowly add the besan little by little.

Keep stirring while adding the besan so that no lumps are formed .

Mix well .

Cover and cook for 7 to 8 mins on medium flame . stir in between .

The flour will cook in the steam .

The besan mixture should be of soft texture not very tight and loose .

METHOD FOR ROLLING THE VADI – be quick the dough has to be hot .

Lay a greased plastic OR greased foil OR butter paper OR wet cloth over the rolling board .

Sprinkle little finely chopped coriander leaves + sesame seeds all over .

Divide the dough into 2 portions.

Take 1 portion of the hot dough and put in on the greased foil.

Spread the dough with hands /spatula evenly in medium thickness layer .

Now spread a layer of the masala all over the flattened dough .

Roll this into triangle shape by applying pressure all over .

Allow it to cool .

Once it cools ,slice it and serve with gravy

Goes well with any bhakris .

RASSA / GRAVY

INGREDIENTS

Oil – 2 tsp + 1 tbsp
Onion finely chopped – 1 small
6 Garlic cloves crushed
Coriander leaves – 2 tbsp
2 tbsp Dry grated Coconut
1 tsp / kala masala / goda masala / Varhadi masala OR 1/2 tsp garam masala
1 tsp Red chili powder or as per taste
Salt

PREPARATION

Heat 2 tsp oil in a pan.
Add onion, garlic and fry until onion turns light golden.
Add dry coconut and mix well.
Fry till coconut turns light golden.
Turn off the gas and let the mixture cool down a little.
Transfer the mixture into mixie jar , add the left over masvadi stuffing if left + coriander and grind into fine paste

METHOD

Heat 1tbsp oil and add masala paste .

Mix well and fry on medium heat for 5 mins.

Add kala / goda /varahadi masala, red chili powder and fry until till aromatic .

Add 1 cup hot water + salt and mix well.

Boil the gravy for about 5 minutes on medium flame .

rassa is ready to serve .

HOW TO SERVE

When vadis cool down completely cut it into pieces.

Serve gravy in a bowl + vadi with it.

Either dip vadi into gravy or pour gravy on vadi.

Masvadi goes fantastic with jawar, bajra or rice bhakari.

NOTE

The same vadis can be served with amtis [gravy ]
The left over the ground masala can be used in any gravies [amties].
INSTEAD of garam masala we can use kala masala .

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