MASWADI

19 NOV 2023,

Ingredients

Masvadi Stuffing Ingredients

• Peanuts, coconut, sesame seeds, and poppy seeds - Each of these ingredient is lightly roasted until aromatic
• Ground spices - cumin, coriander, turmeric, red chili, garam masala
• Aromatics - Onion, garlic, and cilantro

Masvadi Outer Covering Ingredients

• Besan - fine gram flour
• Spices - asafetida, turmeric, and salt

How to make Masvadi

Make the spicy stuffing

• In a medium fry pan, individually roast peanuts, coconut, sesame seeds, and poppy seeds on medium heat until heated through and aromatic
• Reserve and allow to cool down

• Heat oil in the frying pan and add onion. Cook until translucent, stirring frequently - about seven to eight minutes.
• Add garlic, cilantro and saute for another one to two minutes. Allow to cool down.

• Add the roasted coconut, peanuts, sesame seeds, and poppy seeds to a blender jar and pulse until coarsely ground. Add sauteed onions and pulse a few times until the mixture is evenly ground with a grainy texture.

• Take out the ground mixture in a bowl and add ground spices to it. Mix well and reserve the stuffing.

How to make the Gram flour covering

• In a mixing bowl add gram flour, salt, and turmeric. Add water and whisk well breaking any lumps
• Heat oil in a non-stick pan on medium heat and add asafoetida. Slowly add the gram flour mixture stirring continuously to make a lump-free batter. Once the batter is thick and smooth, adjust the heat to lowest and cook covered for five minutes.

• Lightly dampen a cheesecloth and spread it on the counter or a wooden cutting board.
• Place half of the dough on the cloth and spread it to a thin layer using a silicone spatula or your fingers. You can also use a well-greased rolling pin to roll it thin.
• Spread a layer of the spiced filling over the rolled dough.

• Using the ends of the cheesecloth start folding the outer layer over the filling making it into a roll with the spicy filling inside. Keep pressing the sides sealing the filling tightly inside the roll. See the detailed video for this technique.
• Next, carefully remove the cheesecloth and cut the roll into 1-inch pieces also known as wadi. Garnish with more cilantro and sesame seeds if you like.

• Next, to make the Rassa(curry), heat the oil in a frying pan. Add onions and saute until translucent and lightly browned.
• Add shredded coconut, ginger, garlic, and cilantro, and fry on low heat until lightly browned. Blend the onion and coconut mixture into a smooth paste.

• Heat oil in a pan and add the paste to it.
• Add ground spices and mix well.
• Cook for 5 to 8 minutes on medium heat stirring continuously.
• Add water and mix well. Bring the curry to a rolling boil and then turn the heat off.

How to Serve Maswadi

The cut Maswadi can be served as is as a side dish with meals. Traditionally it is served alongside the Rassa (curry) and Roti. Serving it with millet roti like Jowar or Bajra and Rice makes it a perfect gluten-free meal. When eating, Maswadi is often added to the curry allowing the flavors to meld together.