What is Maswadi
Maswadi or Masvadi is a popular dish from Pune, Maharashtra in western India. A delicious stuffing is made with onion, coconut, peanuts, and ground spices including garam masala (goda masala), and garlic is layered on top of creamy steamed besan (gram flour) dough and rolled up. The Roll is then cut into pieces and served alongside Rassa (spicy curry) and Whole Wheat Roti, Bajra Bhakri, Jowar Roti, and Rice for a delicious vegan meal. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Love Vegetarian Indian food? Try Patwadi Rassa and Pithla Recipe which use pantry-friendly ingredients for a delicious meal using plant-based proteins.
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.
Storing
Refrigerate any leftover Maswadi and Rassa for 2 to 3 days. To reheat simply microwave the Maswadi for a few seconds or until warm and heat the curry on the stovetop or microwave until hot. Masawadi Rassa also makes for a perfect make-ahead meal that is naturally gluten-free and vegan.
Mom’s Tips for Perfect Maswadi
Lump-free dough covering - Make sure to stir the batter while cooking continuously to make a smooth and lump-free dough. Spreading Dough - Wet a cheesecloth and then squeeze out all the water. Spread the dough while it is hot to make a thin layer. Dipping fingers in cold water will help spread the batter. You can also use a silicone spatula or a well-greased rolling pin. Spreading Spicy Filing - using a rolling pin to press down the filling so it sticks nicely to the batter and seals inside the dough when rolled.
More Maharashtrian Recipes
Masale Bhath Vangi Batata Bhaji Kakdi Koshimbir Masala Karela
Recipe
