Bodi Maccho Besaro | How to make Bodi Maccho Besaro

By Affaf Ali  |  1st Feb 2017  |  
4 from 1 review Rate It!
  • Bodi Maccho Besaro, How to make Bodi Maccho Besaro
Bodi Maccho Besaroby Affaf Ali
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About Bodi Maccho Besaro Recipe

Few dishes leave a mark on mind and taste sealed on tongue. A popular staple fish dish from Odisha is Bodi Maccho Besaro. Bodi is lentil dumplings prepared during peak summers, sun dried & stocked for entire year, used in veg/ non-veg dishes. Besaro is mustard paste which is highlight of the dish.

Bodi Maccho Besaro is a popular aromatic and delicious dish. You can try making this amazing Bodi Maccho Besaro in your kitchen. This recipe requires 30 minutes for preparation and 30 minutes to cook. The Bodi Maccho Besaro by Affaf Ali has detailed steps with pictures so you can easily learn how to cook Bodi Maccho Besaro at home without any difficulty. Bodi Maccho Besaro is enjoyed by everyone and can be served on special occasions. The flavours of the Bodi Maccho Besaro would satiate your taste buds. You must try making Bodi Maccho Besaro this weekend. Share your Bodi Maccho Besaro cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Affaf Ali for inputs. In case you have any queries for Bodi Maccho Besaro you can comment on the recipe page to connect with the Affaf Ali. You can also rate the Bodi Maccho Besaro and give feedback.

Bodi Maccho Besaro

Ingredients to make Bodi Maccho Besaro

  • Rohu Fish - 1kg (slices)
  • tomato - 6 (large red &ripe)
  • onion - 1 big or small 2
  • potato - 1
  • chilly powder - 2tspn
  • Garam masala - 1/2 to 1tspn
  • haldi - 1/4th tspn
  • bay leaf -1
  • sugar -1/4tspn
  • Bodi - 6nos
  • salt - according to taste
  • Make a Paste (Besaro):
  • ginger -1/2inch piece
  • mustard seeds -1tspn
  • cumin seeds - 1/2 tspn
  • coriander seeds -1 tspn
  • garlic pods -6
  • Bodi Recipe:
  • urad dal -1glass (soak for 3hours)
  • onion -1/2
  • ginger -1/4 inch
  • cumin seeds - little
  • coriander seeds - little
  • garlic - 3cloves

How to make Bodi Maccho Besaro

  1. Remove the skin of tomatoes, make fine paste and filter the seeds. Set aside.
  2. Fry potato slices, set aside. (1 potato - 6 long pieces)
  3. Take a tspn of oil and fry the bodi on non stick pan, set aside.
  4. In a wide non stick kadai/vessel take sufficient oil. Add bay leaf, sugar and very little cumin seeds. Once they crackle, add finely chopped onion cubes. When it gets golden brown add Besaro paste, fry for a minute. Add dry spices, salt and fry for few seconds. Do not burn the spices.
  5. Add fish, fry for 5 minutes. Toss to turn sides. Do not use ladle. (Broad wide vessel with handles are good option for this dish)
  6. When the fish gets good colour turn the side. Add tomato puree. Cover lid and cook for 5minutes. Add fried potato slices and fried bodi. Add water to desired consistency. Cook for 10 minutes. Bodi absorbs water so add accordingly. Before turning off the flame add a pinch of garam masala.
  7. Serve hot or cold with rice. (Tastes best after couple of hours)
  8. Bodi Recipe:
  9. Make a coarse paste of urad dal. Make a paste of the rest of ingredients minus urad dal. Mix both pastes. Transfer to wide bowl.
  10. Mix the mixture throughly for 5minutes to get light and fluffy batter. Grease a plastic sheet with little oil. Divide the mixture to lemon size portions and dry in sunlight for 3 to 4days.
  11. If it comes out clean from sheet it is good indication Bodi has dried well. Do not remove with force, let it dry naturally.
  12. Best season to make bodi is peak summer. You may make in bulk and store for the whole year.

My Tip:

Rohu fish is recommended but can use any fish of your choice. Alternatively you may fry fish separately and then add to tomato curry. Spices can be adjusted according to one's preference.

Reviews for Bodi Maccho Besaro (1)

Parul Goel2 years ago

so yummy

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