Patodi rassa

Step 1: Toast 3 tbsp dried coconut (copra), grated, 1 tbsp white sesame seeds and 1 tsp white poppy seeds in a dry pan over a low heat for 2–3 minutes until the coconut is light golden. Mix with 3 tbsp fresh coriander and set aside. Oil a large plate or tray.

Step 2: Whisk 5 ½ oz gram flour into 1 ½ cups water with ½ tsp ground turmeric and ¾ tsp salt until smooth.

Step 3: Heat 2 tbsp groundnut oil in a non-stick pan over a medium heat. Add ½ tsp ajwain (carom seeds), 4 garlic cloves and 2 green chillies and fry for 30 seconds. Pour in the gram-flour mixture, stirring hard.

Step 4: Cook on a low-medium heat, stirring constantly, for 7–9 minutes, until it turns into a thick, glossy dough that pulls away from the pan and a little dropped on a plate sets at once. Common mistake: taking it off too early. Undercooked gram flour tastes raw and the squares won't hold in the hot rassa.

Step 5: Quickly spread it on the oiled plate about 1 cm thick with an oiled spatula. Sprinkle over the topping and press it in. Cool for 15 minutes, then cut into 4 cm squares.

Step 6: For the rassa, heat 1 tbsp of the 1 tbsp groundnut oil in a pan over a medium heat and fry 2 onions for 8–10 minutes until dark brown. Add 4 tbsp dried coconut (copra), grated and fry for 2 minutes until toasted. Cool and grind with 100 ml water to a smooth paste.

Step 7: Heat the rest of the 3 tbsp groundnut oil in a pan over a medium heat. Fry 1 tbsp ginger-garlic paste for 1 minute, then lower the heat and add 2 tsp hot red chilli powder, 2 tsp ground coriander and 1 tsp garam masala. Stir for 20 seconds, then add the onion paste and fry for 5 minutes until oil floats on the surface.

Step 8: Add 3 ¼ cups hot water and 1 tsp salt and simmer for 10 minutes. The rassa should be thin and soupy, with a red oil layer on top.

Step 9: Put 4–5 patodi squares in each bowl and pour hot rassa over them at the table. Serve with bhakri, chapatis or rice.