Making patwadi

In a mixture jar, add green chilli, garlic cloves, ginger, and curry leaves. Grind it into a paste. Keep it aside.

Now in a mixing bowl, add besan and water. Mix well and make a lump-free batter.

Add salt and some coriander leaves into the batter and keep it aside.

Heat oil in the pan, add mustard seeds, cumin seeds, and hing. Sauté for a minute.

Add grounded green chilli paste and sauté it.

Lower the flame and add turmeric powder and besan batter. Mix well and keep stirring.
cover and cook mixture for 8-10 minutes on low heat.
After 10 minutes, the mixture should leave the sides of the wok and appear as dough.
Switch off the flame and take out the mixture into a grease plate.
With greased hands or spatula, flatten the dough and give it a round shape. Garnish with finely desiccated coconut. Cut into desired shapes on cooling using a greased knife.

Patwadi is ready.

Making rassa

Heat oil in a pan, add onion, garlic cloves, and ginger. Sauté till onion turns slightly golden brown.

Add coconut, roasted chana dal, and Kashmir red chilli. Sauté for 2-3 minutes.

Switch off the flame, when the mixture cools down, add into the mixture jar and grind it into a paste. Keep it aside.

Again heat oil in a pan, add mustard seeds, cumin seeds, hing, and turmeric powder. Sauté for a minute.

Add grinded paste and sauté till oil separates from its sides.

Add red chilli powder and garam masala. mix well.

Then add 2 cups hot water and mix well.

Cover and cook rasa on low flame till oil floats on it.

Add salt and some coriander leaves. mix well

serve hot rasa with the prepared Patwadi and flatbread like chapati or bhakri.