Kothimbir Vadi

IngredIENTS:

·         3 cups chopped coriander leaves

·         1 cup bengal gram flour (Besan)

·         1 tablespoon rice flour

·         1 teaspoon turmeric powder

·         1 teaspoon dhania powder

·         1 teaspoon cumin powder

·         1 teaspoon red chilli powder

·         1 tablespoon oil

·         salt to taste

TEMPERING INGREDIENTS:

·         1/2 teaspoon mustard seeds

·         1/2 teaspoon sesame seeds

·         Grated Coconut

·         pinch of asafoetida

·         4-5 curry leaves

PREPARATION METHOD:

1.      Mix the coriander leaves, besan, spice powders, salt and 1 tbsp oil. Knead into a soft dough using water as much as required. Divide this dough into 4-5 portions.

2.      Grease your palms with a little ghee and roll each portion into 2 inch thick cylindrical shapes. Place these long rolls in a vessel that fits in a pressure cooker. Steam without the whistle for 10 minutes (or) you can steam in an idli vessel.

3.      Cut the rolls into small pieces, approx.1/2 inch thick.

4.      Either you deep fry the steamed vadis using enough oil (or) take some oil in a pan and for tempering, use the mustard seeds, sesame seeds. As they start crackling, add the asafoetida and curry leaves. Toss the vadis into this tempering and switch off the flame.

5.      Serve hot the vadis with tomato ketchup.