Uploaded August 2026 | Updated September 2026, 2 weeks ago

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One of Maharashtra’s most loved traditional recipes, made with soft, melt-in-the-mouth besan vadis simmered served with a spicy, flavourful rassa. I’ve shared all the perfect measurements and tips to help you get the patwadi just right every single time.

The best way to enjoy this recipe is with bhakri and Indrayani rice for a truly comforting Maharashtrian meal, especially on a rainy weekend. The full written recipe is pinned in the comment section below, do give it a try and let me know how you like it. Happy Cooking! ❤️

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Full recipe is pinned in the comments below 📌

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Intro 0:00
Paste (Vaatan) for Rassa 1:32
Patwadi 4:48
Cooking Rassa 8:10
Cutting Patwadi 10:36
Plating 11:45
Outro 14:15