Thursday, October 18, 2012

Coriander / Kothimbir Wadi with Poha

Time 45 min
Chickpeas flour/ Besan 1/2 cup
Poha 1/2 cup
Moong daal 1/4 cup
Fresh chopped coriander 3 cups
Cumin coriander powder 1/4 tsp
Turmeric Powder 1/4 tsp
Red chili powder 1/2 tsp
Ginger 1 inch
Garlic cloves 4-5 tsp
Coriander seeds 1tsp
Fennel seeds 1tsp
Grated jaggery 1 tsp
Green chilies 3-4
Water  1/2 cup
Salt to taste
Oil to add to batter 2 tsp
Oil to shallow fry vadi 1/4 cup
Cooker for steaming

Soak moong daal and poha for about 1/2 hour. Now grind moong daal, poha, ginger, garlic, green chilies, turmeric powder, red chili powder, cumin coriander powder, jaggery, coriander seeds, fennel seeds, salt and 1 cup of coriander. Make smooth paste. Now add remaining chopped coriander, water 1/2 cup and oil. Mix well. If required then add 2-3 tsp water. The batter should be like idli. So that soft vadis can be prepared. 
Now grease the pressure cooker vessel with oil. Pour batter to this vessel, Keep in cooker, allow it to cook with steam for about 20-25 min. 
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.

U can do the seasoning with mustard seeds, asafoetida and serve.

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