Maswadi ani Rassa (मासवडी आणि रस्सा) - Authentic Maharashtrian Recipe

Step 1: Prepare Maswadi Filling (Saran) - Dry Roasting Spices

Heat a kadhai (wok). Add 1 tbsp coriander seeds, 1 tsp cumin seeds, 7-8 cloves, 7-8 black peppercorns, 3-4 green cardamom, and 1 inch cinnamon stick. Dry roast on low flame for 2 minutes, stirring continuously, until aromatic. Transfer to a plate to cool completely.

Step 2: Prepare Maswadi Filling (Saran) - Roasting Sesame, Poppy Seeds, and Coconut

In the same kadhai, add 1/2 cup white sesame seeds and 1 tbsp poppy seeds. Dry roast on low flame for 2 minutes until they puff up and splutter. Transfer to another plate. In the same kadhai, add 1/2 cup grated dry coconut. Dry roast on low flame for 2-3 minutes until light brown. Transfer to the plate with sesame and poppy seeds.

Step 3: Prepare Maswadi Filling (Saran) - Frying Onion and Garlic

Heat 2 tbsp oil in the kadhai. Add 1 large sliced onion and 15-20 garlic cloves. Fry on medium flame until the onion turns light brown (about 2-3 minutes). Transfer to a separate plate to cool completely.

Step 4: Prepare Maswadi Filling (Saran) - Grinding Ingredients

Once all roasted and fried ingredients are cool, first grind the whole spices (coriander, cumin, cloves, pepper, cardamom, cinnamon) in a mixer grinder until fine. Then, add the roasted sesame seeds, poppy seeds, and coconut to the ground spices and grind again. Finally, add the fried onion and garlic, 1/4 cup roasted peanuts, 1/4 tsp turmeric powder, 1 tsp red chili powder, 2 tbsp black masala (Kala Masala), salt to taste, and a handful of chopped coriander leaves. Grind without adding any water until a coarse mixture is formed. The filling (saran) is now ready.

Step 5: Prepare Maswadi Dough (Pithla) - Green Paste

In a mortar and pestle (or mixer grinder), combine 5-6 green chilies, 9-10 garlic cloves, 1 tsp cumin seeds, and a pinch of salt. Pound/grind to a coarse paste.

Step 6: Prepare Maswadi Dough (Pithla) - Cooking the Dough

Heat 2 tbsp oil in a kadhai. Reduce flame to low. Add 1/4 tsp asafoetida (hing). Add the prepared green chili-garlic paste and sauté on low flame for 1-1.5 minutes until fragrant. Add 1/2 tsp turmeric powder and mix well. Add 2 cups of water and salt to taste. Increase flame to high and bring the water to a good boil. Reduce flame to low. Sieve 1.5 cups of besan (chickpea flour) directly into the boiling water while continuously stirring with a spatula to prevent lumps. Continue stirring and breaking any lumps for 2-3 minutes until the mixture thickens into a dough. Cover the kadhai with a lid and steam the dough on low flame for 2 minutes. Remove the lid, stir and mix the dough again, breaking any remaining lumps. Cover again and steam for another 2 minutes on low flame. The besan dough (pithla) is now ready. Keep the remaining dough covered in the kadhai to keep it warm.

Step 7: Shape the Maswadi

Take a clean wooden board or rolling pin. Place a clean, damp cotton cloth (wrung out well) over it. Wet your hands with water. Sprinkle a little dry coconut and chopped coriander leaves on the damp cloth. Take a portion of the hot besan dough from the kadhai and place it on the cloth. Wet your hands again and gently flatten the dough into a thin, even circle (about 1-1.5 cm thick). Place a generous amount of the prepared maswadi filling (saran) in the center of the flattened dough, shaping it into a log. Carefully lift one side of the cloth to fold the dough over the filling. Gently press and shape it into a triangular or fish-like shape. Transfer the shaped maswadi to a cutting board. Cut into desired triangular or rectangular pieces (about 1.5 cm thick). Repeat for the remaining dough and filling.

Step 8: Prepare Rassa (Gravy) - Roasting Base Ingredients

Heat 1 tbsp oil in a kadhai. Add 1 large sliced onion and 10-12 garlic cloves. Fry on medium flame until the onion turns light brown (about 2-3 minutes). Add 2 tbsp chana dal and continue frying for another 2 minutes. Add 1/2 cup grated dry coconut and fry for 2 minutes until everything is well roasted and light brown. Turn off the gas and let it cool completely.

Step 9: Prepare Rassa (Gravy) - Grinding Rassa Paste

Transfer the roasted ingredients to a mixer grinder. Add 2 tbsp red chili powder, 2 tbsp black masala (Kala Masala), 1 tbsp coriander powder, 1 tbsp garam masala, a handful of chopped coriander leaves, and a little water. Grind to a smooth paste.

Step 10: Prepare Rassa (Gravy) - Cooking the Rassa

Heat 4-5 tbsp oil in the same kadhai. Add 1/4 tsp mustard seeds. Once they splutter, add 1/4 tsp cumin seeds. Once cumin seeds puff up, add 1/4 tsp asafoetida (hing). Add the prepared ground rassa paste. Sauté on low flame for 2-3 minutes until the oil separates from the masala. Add 2-2.5 glasses of hot water. Swirl a little water in the mixer jar to get any remaining masala and add it to the kadhai. Add salt to taste. Stir well and bring the rassa to a boil. Once boiling, reduce the flame to low and let it simmer for 3-4 minutes without covering, allowing the flavors to meld and the oil to float to the top. Garnish with chopped coriander leaves and turn off the gas. The spicy rassa is ready.

Step 11: Serve Maswadi and Rassa

Serve the freshly cut maswadi pieces with the hot, spicy rassa. Garnish with fresh onion slices, green chilies, and a lemon wedge.

• For the filling, grind dry ingredients first, then add wet ingredients (onion, garlic, peanuts, coriander) and spices. Do not add water when grinding the filling.

• For the pithla, maintain the correct water to besan ratio (2 cups water for 1.5 cups besan).

• Sieve the besan into the boiling water while stirring to prevent lumps.

• Keep the remaining besan dough covered and warm while shaping maswadis to prevent it from hardening.

• Use a damp cotton cloth to spread the besan dough for easy shaping.

• Shape the maswadi while the dough is still hot.

• Do not cut maswadi too thin to prevent crumbling.