Recipe: Maharashtrian Masvadi Thali

Recipe by Nishant Bombale

This traditional Maharashtrian preparation is a fitting choice for a Swadeshi-themed celebration, bringing regional Indian flavours and time-honoured cooking techniques to the plate. Masvadi combines roasted besan with coconut, peanuts, sesame, garlic and traditional goda masala, shaped into firm, flavourful pieces and simmered in a rich, spicy rassa. Served with bhakri, chapati or rice, this hearty preparation celebrates the depth and diversity of Indian regional cuisine.

Prep time: 25 mins | Cook time: 50 mins | Servings: 1

Ingredients

For the Masvadi filling:

• Besan — ½ cup (50–55 g)
• Fresh grated coconut — 2 tbsp
• Roasted peanuts — 2 tbsp, crushed
• Sesame seeds — 1 tbsp
• Dry coconut — 1 tbsp, grated/roasted
• Coriander leaves — 1 tbsp, chopped
• Ginger-garlic-green chilli paste — 1 tsp
• Turmeric — ¼ tsp
• Red chilli powder — ½–¾ tsp
• Goda masala — ½ tsp
• Cumin powder — ¼ tsp
• Salt — to taste
• Oil — 1½ tbsp
• Water — as required

For the Rassa:

• Onion — 1 small (50–60 g), finely chopped
• Fresh coconut — 2 tbsp
• Dry coconut — 1 tbsp
• Peanuts — 1 tbsp
• Sesame — 1 tsp
• Coriander seeds — 1 tsp
• Cumin — ½ tsp
• Dry red chillies — 2
• Garlic — 2 cloves
• Ginger — small piece
• Goda masala — 1 tsp
• Turmeric — ¼ tsp
• Red chilli powder — ½–1 tsp
• Oil — 1½–2 tbsp
• Salt — to taste
• Water — 1½–2 cups

Get the ingredients here

Method

For the Masvadi:

1. Dry-roast coconut, peanuts and sesame separately until aromatic.
2. Grind them coarsely with coriander, ginger-garlic-green chilli paste and spices.
3. Heat 1 tbsp oil. Add the besan and roast on low heat for 4–5 minutes until its raw smell disappears.
4. Add the prepared masala and salt. Mix well.
5. Add water little by little, stirring continuously, until you get a thick, dough-like mixture.
6. Cook for another 2–3 minutes until the mixture leaves the sides of the pan.
7. Transfer to a greased plate and spread it about 1–1.5 cm thick.
8. Let it cool for 10–15 minutes, then cut into 6–7 pieces.

For the Rassa:

1. Dry-roast coconut, peanuts, sesame, coriander seeds, cumin and red chillies.
2. Grind with ginger, garlic and a little water into a smooth paste.
3. Heat oil and sauté the chopped onion until golden.
4. Add turmeric, chilli powder and goda masala.
5. Add the ground masala and cook for 3–4 minutes.
6. Add 1½–2 cups water and salt.
7. Simmer for 8–10 minutes. The rassa should be fairly thin because the masvadi will absorb some of it.
8. Add the masvadi pieces and simmer gently for 2–3 minutes.

Tip: For one proper serving, use 6–7 masvadi pieces with about 250–300 ml of rassa. Keep the rassa fairly thin so the masvadi can absorb its rich, spicy flavours.