Maswadi

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Maswadi is a traditional Maharashtrian dish cooked with steamed besan (gram flour) rolled with spicy coconut, peanuts, and sesame seeds stuffing. Maswadi is often paired with spicy onion and garlic-based curry made with Goda Masala and is served with Roti or Bhakri. Here is my mom’s recipe with step-by-step photos and a video showing how to make this dish like a pro.

Maswadi garnished with seasme seeds and cilantro along with rassa
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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.

Love Vegetarian Indian food? Try Patwadi Rassa and Pithla Recipe which use pantry-friendly ingredients for a delicious meal using plant-based proteins.

Thali with Maswadi, Bhakri and rice

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
ingredients for maswadi spicy filling

Masvadi Outer Covering Ingredients

  • Besan – fine gram flour
  • Spices – asafetida, turmeric, and salt
ingredients for maswadi covering with besan and spices

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
photos one through four showing roasting ingredients for maswadi filling
  • 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.
photos five through eight sauteeing onions and garlic for maswadi filling
  • 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.
photos nine through twelve showing grinding filling for maswadi filling
  • Take out the ground mixture in a bowl and add ground spices to it. Mix well and reserve the stuffing.
photos thirteen and fourteen showing ground spices added to maswadi filling
  • 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.

Maswadi with rassa

Storing

Leftover Maswadi and Rassa can be refrigerated 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

Recipe

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Maswadi garnished with cilantro

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Maswadi Rassa Recipe

Maswadi is a traditional Maharashtrian dish cooked with steamed besan (gram flour) rolled with spicy coconut, peanuts, and sesame seeds stuffing. Maswadi is often paired with spicy onion and garlic-based curry made with Goda Masala and is served with Roti or Bhakri.

Prep Time45 minutes

Cook Time45 minutes

Total Time1 hour 30 minutes

Course: dinner, Lunch, Main Course

Cuisine: Indian

Servings: 6

Calories: 525kcal

Ingredients

Part 1: Spicy Stuffing

Part II: Maswadi

Part III: Curry

Optional Garnish

Instructions

Spicy Stuffing

  • In a medium pan, roast sesame seeds on medium heat until the aromatic and reserve

  • In the same pan, roast shredded coconut until the light golden brown and reserve along with sesame seeds

  • Next, roast peanuts until lightly golden. Add to reserved sesame seeds and coconut.

  • Roast poppy seeds just until heated through. Allow all four roasted ingredients to cool down.

  • Heat oil in the same pan over medium heat. Add onions and saute until translucent. Add garlic and saute for another minute. Turn off the heat add cilantro and mix well.

  • Add sesame seeds, coconut, and peanuts to the blender jar. Pulse a few times to grind coarsely.

  • Add sauteed onion, garlic, and cilantro to the blender jar along with salt, ground cumin, ground coriander, turmeric, red chili powder, and garam masala(s). Pulse a few times until everything is mixed. This is the spicy filling to stuff inside the Maswadi.

Maswadi

  • Mix gram flour with water and mix well with a whisk to form a smooth batter.

  • Heat oil in a medium saucepan and add asafetida. Adjust the heat to the lowest and allow the pan to cool down a bit.

  • Slowly add the gram flour batter and keep stirring continuously to avoid any lumps. Once the mixture becomes slightly thick close the lid and cook on low heat for 3 to 4 minutes. Keep the lid closed for 5 minutes.

  • Lightly dampen a cheesecloth and spread it on the counter or a wooden cutting board. Place half of the hot 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. Evenly 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 (wadi). Garnish with more cilantro and sesame seeds.

Rassa (Curry)

  • Heat oil in a medium saucepan over medium heat. Add onion and saute until golden brown. Then add coconut and roast for another 2 to 3 minutes or until the coconut starts to turn light brown.

  • Add ginger, garlic, and cilantro and mix well. Turn the heat off.

  • Allow to cool down and then grind to a fine paste.

  • Heat oil in the same pan and add the ground masala paste. Mix well. Add turmeric, ground cumin, ground coriander, chili powder, garam masala, and salt. Mix well. Cook for 5 minutes. Add water, stir and cook until the curry comes to a rolling boil.

Serving

  • Serve the cut Maswadi with the Rassa (curry) and Wheat RotiJowar Bhakri or Bajra Bhakri and Rice. When eating, add the Maswadi to the curry allowing the flavors to meld together.

Notes

Mom’s Tips for Perfect Maswadi

  • Mom’s garam masala can be substituted with 1 teaspoon of garam masala.
  • 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.

Nutrition

Calories: 525kcal | Carbohydrates: 42g | Protein: 17g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Sodium: 2801mg | Potassium: 688mg | Fiber: 10g | Sugar: 11g | Vitamin A: 517IU | Vitamin C: 6mg | Calcium: 200mg | Iron: 5mg

Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.


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