Rasaj Curry Recipe | Rasaj Ki Curry

Rasaj Curry is famous in Uttar Pradesh, Gujarat, and Rajasthan with different names. It is prepared with besan but the method is a bit different from regular Kadhi. Yet the taste is special and delightful.

Let’s begin the preparation. 

Ingredients required for Rasaj Curry:

The ingredients required for the preparation are categorized into two heads which are as follows:

Ingredients for Rasaj:

Chickpea flour - ½ cup (50 grams)
Salt - ¼ tsp 
Cumin seeds - ¼ tsp 
Turmeric powder - ¼ tsp
Oil (for frying)

Ingredients for Kadhi:

Chickpea Flour - ½ cup
Curd - 1 cup 
Oil - 1 tsp 
Cumin seeds - ½ tsp 
Fenugreek seeds - ½ tsp
Asafoetida - ½ pinch
Ginger paste - ½ tsp 
Green Chilli - 2-3 
Red Chilli - 2-3
Turmeric Powder - ½ tsp
Salt - 1.5 tsp

Method of making Rasaj Curry:

We’ll start by making Rasaj.

First, we will prepare the batter, take ½ cup of Besan (chickpea flour) and add a little amount of water in it. Mix the water with besan properly to avoid lumps.

Once done, reduce the thickness first by adding 1.25 cups of water (250 ml). Mix it properly and add ¼ tsp of salt, ¼ tsp of cumin seeds (Jeera), and ¼ tsp of turmeric powder. The turmeric powder will give the batter a nice yellow tint. 

rasaj curry

The mixture is ready for the Rasaj, now we will cook it. Heat a pan and stir the mixture before putting it in the pan. Cook the mixture while stirring it continuously on medium flame. 

Suggestion: Take a plate and grease it with oil beforehand. We will curdle the mixture after cooking. 

When the besan mixture starts to boil and becomes thicker, you have to start stirring it faster. The flame should be medium and stir the mixture continuously while cooking it for 5-6 mins.  

After cooking the mixture for 6 minutes, the mixture will be ready. Take it out on the pre-greased plate. Spread the mixture evenly on the plate while maintaining the thickness of the mixture. Leave it for 10 mins to get set.

After 10 mins, cut the mixture into pieces to make Rasaj. Roast the pieces in the oil. Put all the pieces in the pan, roast them on high flame for 4-5 mins. 

Suggestion: The oil should be hot for frying the Rasaj.

Rasaj Curry

Roast 1 side until it turns brown, then turn the pieces to the other side once done. Cook them while continuously turning them around until they become golden brown. When Rasaj is ready, take them out on a plate.

Time to prepare Curry!

Start with preparing the mixture for the curry. For the same, take ½ cup of besan (chickpea flour), 1 cup of curd, and mix well. Then add 3 cup water to it and mix it properly. 

Suggestion: The curd should be sour for making curry. If the curd is too sour reduce the amount of curd. 

Heat 1 tsp of oil in the pan, add ½ tsp of cumin seeds (jeera),  ½ tsp of fenugreek (methi), ½ pinch asafoetida (Hing powder), ½ tsp of ginger paste, 2-3 whole piece of green and red chilli (chopped in bigger pieces), ½ tsp of turmeric powder, and sauté them. 

Suggestion: Sauté the spices in low flame to avoid the burning of spices. (Chillies will give flavour to the curry)

After sautéing the spices, add the mixture to the pan. The flame should be low and add 1 cup of water again to the mixture. 

Cook the mixture on the high flame while stirring. Stir the curry until it starts boiling. Add ½ tsp of red chilli (crushed). 

Tip: For making curry, take curd 2 times more than besan and 8-10 cup of water.  

When the curry starts boiling, you can stop stirring it continuously. Let it boil for 12 min on low-medium flame and add ½ of salt. 

Suggestion: We didn’t add the salt beforehand because it can ruin the curry texture. 

When you see cream floating above the curry after 12 mins, add Rasaj to the curry. Let it cook for 2 mins. Afterward, take it out in a bowl. Rasaj ki Curry is ready to be served.

Garnish the Curry with green coriander (chopped). Prepare this Rasaj Curry at home, have it chapati, parathas, or puri. Enjoy your meal with your loved ones. 

रसाज की कढी - ट्रेडीशनल रेसीपी । Rasaj ki kadhi । Besan ke Rasaj | Rasaje ki kadhi banane ki vidhi



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