MAAS WADI | MAAS WADI RASSA |मास वड्या

Maas Wadi is an Authentic Maharashtrian dish.Generally served with Rassa Bhaaji which is a gravy base for this dish.Maas wadi is made up of gram flour/besan covering stuffed with the mixture of sesame seeds/til and spices.It is dipped and eaten with the Rassa Bhaaji.

It is served with chapati’s or bhakri’s.My mother always prepared it when we had special guests visiting our house.Preparing perfect Maas Wadi needs skill.But with practice one can master in its preparation. This is one of the authentic way of preparing the Maas Wadi’s. So lets start with this amazing recipe.



MAAS WADI | MAAS WADI RASSA |मास वड्या



course : main course
cuisine : maharashtrian
prep : 45 minutes
cook : 30 minutes
total : 1 hour 15 minutes
servings : 4
author : suchita pradeep



INGREDIENTS :

For Stuffing :

  • ½ cup roasted sesame seeds/til
  • ½ cup grated dry coconut/खोबऱ्याचा कीस
  • ¼ cup chopped onion
  • ½ cup chopped coriander
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • ½ tsp khada masala powder 
  • Salt to taste


For Covering :

  • 1 ½ cups besan/gram flour
  • 7-8 cloves of garlic
  • 2 tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp cumin seeds/jeera
  • ½ tsp mustard seeds/mohri
  • Salt to taste
  • 2 tbsp cooking oil
  • 4-5 cups of water
  • A piece of muslin/cotton cloth


For Rassa Bhaaji :

  • 2 sliced fried onions
  • 1/4 cup sliced dry fried coconut
  • 1/4 tspoon sesame seeds (तिळ)
  • 1/2 tsp cumin seeds /jeera
  • 6-7 garlic cloves ( लसुण )
  • 1/2 inch ginger (आलं )
  • 2 tspoon red chilli powder
  • 1 tspoon garam masala
  • 1/2 tspoon coriander power (धना- पावडर)
  • Salt to taste
  • Oil for cooking.
  • Chopped coriander leaves for garnishing.


METHOD :

For Stuffing :

  • In a pan dry roast the sesame seeds/til till they turn their colour to golden brown.
  • Let the sesame seeds get cool down.Then grind them to a coarse powder.
  • Now in the same pan dry roast the grated coconut till they turn golden brown.
  • Keep the roasted coconut aside.
  • Add oil to the pan and add the chopped onions to it.
  • Roast the onion till they turn golden brown.
  • In a bowl add coarsely grinded sesame seed powder,roasted dry coconut,roasted onions,chopped coriander,chilli powder,garam masala,coriander powder,turmeric powder,khada masala powder and salt.
  • Give this a nice mix.
  • Keep this mixture aside till we prepare the batter for covering.

For Covering :

  • In a pan add oil.
  • Temper it with cumin seeds/jeera,mustard seeds/mohri.
  • Add crushed garlic to the tempering.
  • Add chilli powder,turmeric powder and give a nice mix.
  • Immediately add water to the tempering.
  • Add salt as per your taste.
  • Wait till water comes to boil.
  • Once the water comes to boil low down the flame of the gas.
  • Now add slowly the besan/gram flour to the boiling water.
  • With other hand keep on mixing the besan into the boiling water.
  • Take care that lumps are not formed.
  • If the lumps are formed keep them breaking with the the help of the tip of spoon.
  • Once the whole besan is added give the mixture a nice mix.
  • Cover it for next 10 minutes till the besan gets cooked properly.
  • The mixture of besan should be quite thick.
  • To test whether the besan is cooked tap the besan mixture with wet fingers.
  • If the mixture doesn’t sticks your fingers then the mixture is cooked.

Method for assembling the Maas Wadi’s :

  • Wet the muslin/cotton cloth nicely.
  • In a small bowl take 1 cup of water and to it add 1 tsp of oil and mix well.
  • Spread this mixture of oil and water on the cloth.
  • Wet your finger tips.
  • Take a ball shaped hot besan mixture on the centre of the cloth.
  • Now press it in circular motion with the tips of your fingers.
  • Make semi thin circular layer of the besan mixture.
  • Now immediately add about 3-4 tbsp of the stuffing mixture on the besan layer.
  • Spread it evenly all over the besan layer and tap it with your finger tips.
  • Now comes the important task of assembling.
  • Fold cloth with stuffings and roll it till both the ends sticks each other.
  • Now press the cloth gently vertically till it gets a fish shape or a boat shape i.e.thinner at the ends and thicker in the middle.
  • Now gently separate the cloth away.
  • These wadi’s looks like a boat shaped or a fish shaped.
  • Place the wadi’s in a plate.
  • Now with the help of knife cut the wadi’s in V-shape.
  • Cut all the remaining wadi’s in similar way.
  • Your Maas Wadi’s are ready to eat.
  • Serve it with hot with Rassa Bhaaji or with Chapati’s/Bhakri’s.

For Making Rassa Bhaaji :

  • In a pan or tava roast the chopped onions till they turn golden brown.
  • Also dry roast the chopped dry coconuts till it turns golden brown.
  • Dry roast the sesame seeds/til.
  • Add the fried onions,fried coconut,roasted sesame seeds,garam masala,chilli powder, coriander powder ,garlic and ginger to a mixer jar.
  • Grind it into a fine paste.
  • Add some water while grinding so as to make a fine paste.
  • Now add oil to the pan.
  • Add curry leaves and chopped coriander leaves to the oil and give a nice tempering.
  • Now add the grinded paste to it.
  • Roast it well till the paste leaves the oil.
  • Now add salt to taste.
  • Add required amount of water to the paste.
  • Let the gravy boil for next 10-15 minute.
  • Your Rassa Bhaaji is ready.
  • Serve it hot with the Maas Wadi’s.



RECIPE NOTE :

  1. When we make the maas wadi’s the stuffing should be made in advance.
  2. Here in the stuffing we have used onion.It is completely optional for you to use the onions.
  3. While assembling the maas wadi’s the covering batter should be hot i.e. it should be cooked just before making the wadi’s.
  4. If the covering batter becomes cool then it will become difficult to make the maas wadi’s.


STEP BY STEP METHOD OF PREPARING MAAS WADI | MAAS WADI RASSA |मास वड्या



For Stuffing :

  • In a pan dry roast the sesame seeds/til.

  • Roast them till they turn their colour to golden brown.

  • Let the sesame seeds get cool down.

  • Then grind them to a coarse powder.

  • Now in the same pan dry roast the grated coconut till they turn golden brown.
  • Keep the roasted coconut aside.
  • Add oil to the pan and add the chopped onions to it.
  • Roast the onion till they turn golden brown.

  • In a bowl add coarsely grinded sesame seed powder,roasted dry coconut,roasted onions,chopped coriander,chilli powder,garam masala,coriander powder,turmeric powder,khada masala powder and salt.

  • Give this a nice mix.

  • Keep this mixture aside till we prepare the batter for covering.

For Covering :

  • In a pan add oil.
  • Temper it with cumin seeds/jeera,mustard seeds/mohri.
  • Add crushed garlic to the tempering.

  • Add chilli powder,turmeric powder.

  • And give a nice mix.

  • Immediately add water to the tempering.

  • Add salt as per your taste.
  • Wait till water comes to boil.

  • Once the water comes to boil low down the flame of the gas.
  • Now add slowly the besan/gram flour to the boiling water.

  • With other hand keep on mixing the besan into the boiling water.

  • Take care that lumps are not formed.
  • If the lumps are formed keep them breaking with the the help of the tip of spoon.

  • Once the whole besan is added give the mixture a nice mix.

  • Cover it for next 10 minutes till the besan gets cooked properly.

  • The mixture of besan should be quite thick.
  • To test whether the besan is cooked tap the besan mixture with wet fingers.

  • If the mixture doesn’t sticks your fingers then the mixture is cooked.

Method for assembling the Maas Wadi’s :

  • Wet the muslin/cotton cloth nicely.

  • In a small bowl take 1 cup of water and to it add 1 tsp of oil and mix well.

  • Spread this mixture of oil and water on the cloth.

  • Wet your finger tips.
  • Take a ball shaped hot besan mixture on the centre of the cloth.

  • Now press it in circular motion with the tips of your fingers.

  • Make semi thin circular layer of the besan mixture.

  • Now immediately add about 3-4 tbsp of the stuffing mixture on the besan layer.

  • Spread it evenly all over the besan layer and tap it with your finger tips.

  • Now comes the important task of assembling.
  • Fold cloth with stuffings and roll it till both the ends sticks each other.

  • Now press the cloth gently vertically till it gets a fish shape or a boat shape i.e.thinner at the ends and thicker in the middle.

  • Now gently separate the cloth away.

  • These wadi’s looks like a boat shaped or a fish shaped.

  • Place the wadi’s in a plate.

  • Now with the help of knife cut the wadi’s in V-shape.

  • Cut all the remaining wadi’s in similar way.

  • Your Maas Wadi’s are ready to eat.
  • Serve it with hot Rassa Bhaaji with Chapati’s/Bhakri’s.


For Making Rassa Bhaaji :

  • In a pan or tava roast the chopped onions till they turn golden brown.
  • Also dry roast the chopped dry coconuts till it turns golden brown.
  • Dry roast the sesame seeds/til.
  • Add the fried onions,fried coconut,roasted sesame seeds,garam masala,chilli powder, coriander powder ,garlic and ginger to a mixer jar.

  • Grind it into a fine paste.
  • Add some water while grinding so as to make a fine paste.

  • Now add oil to the pan.

  • Add curry leaves and chopped coriander leaves to the oil and give a nice tempering.

  • Now add the grinded paste to it.

  • Roast it well till the paste leaves the oil.

  • Now add salt to taste.
  • Add required amount of water to the paste.

  • The gravy should not be too thick nor too thin.

  • Let the gravy boil for next 10-15 minute.

  • Your Rassa Bhaaji is ready.

  • Serve it hot with the Maas Wadi’s.

 

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