Tuesday, May 22, 2012

Coriander / Kothimbir Wadi with Besan

Time 45 min
Chickpeas flour/ Besan 1 cup
Fresh chopped coriander 1 cup
Cumin coriander powder 1/4 tsp
Turmeric Powder 1/4 tsp
Red chili powder 1 tsp
Ginger garlic paste 3/4 tsp
Crushed dhana 1tsp
Fennel seeds 1tsp
Sesame 1 tsp
Grated jaggery 1 tsp
Green chilies 4-5
Water  1/2 cup
Salt to taste
Oil to add to batter 2 tsp
Oil to shallow fry wadi 1/4 cup
Cooker for steaming

Mix all ingredients except oil and make a thick batter. Batter or dough consistency should be thick so that you can make roll. Put little oil on your palm and make 3-4 rolls of 2-3 cm diameter. Keep these rolls on greased flat vessel and steam for 20 - 30 minutes. Keep it aside to cool. Cut it and shallow / deep fry the steamed vadi in a pan/kadai.  It tastes wonderful with rice, chapati as a side dish.

You can first blend 1/4 of coriander, ginger, garlic, turmeric powder, jaggery, salt, green chilies, red chili powder fennel seeds, sesame in blender. Then add remaining coriander, besan and oil to make batter but of thick consistency so that u can make roll to steam.
If you want very soft vadais u can make batter like idli adding more water, then pour this batter on greased plate and steam. Cut into square shape, deep fry or shallow fry.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...