Kothimbir wadi (Steamed coriander cakes/fritters)
|Kothimbir vadi tempered with sesame and mustard seeds|
Without much ado, here is the recipe for it:
Finely chopped coriander leaves - 2 cups, tightly packed
Besan - 1 cup
Ginger-garlic-green chilli paste - 1 inch of ginger, 8-10 cloves of garlic, and 2 green chillies
Sesame seeds - 1 tbsp
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Hing - a pinch
Water - little for making the pasty dough
Salt - to taste
Mix all the ingredients listed above except water. Add water in very small quantities to form a pasty dough (somewhat similar in consistency to thick idli batter). Transfer the mixed ingredients to a steamer, greased with oil and steam it for around 12-15 minutes. Note that I have added half the quantity of besan to that of the coriander leaves which yields really fragrant kothimbir vadis.
Allow it to cool and cut into shapes of your choice. These vadis can be eaten as it is or can be further shallow fried, deep fried or just tempered with mustard seeds and curry leaves.
I had the zero-oil, steamed version and they were just as delicious :)
|Kothimbir vadi (coriander fritters)|