Ingredients
| 2 cups fresh coriander leaves, finely chopped |
| 1 cup chickpea flour (besan) |
| 2 tablespoons rice flour |
| 1 teaspoon green chili paste |
| 1 teaspoon ginger-garlic paste |
| 1/2 teaspoon turmeric powder |
| 1 teaspoon sesame seeds |
| Salt, to taste |
| Water, as needed to make a batter |
| 2 tablespoons oil, for tempering |
| 1 teaspoon mustard seeds |
| A pinch of asafoetida (hing) |
| 2 dry red chillies |
Method
- In a bowl, mix the chickpea flour, rice flour, coriander leaves, green chili paste, ginger-garlic paste, turmeric powder, sesame seeds, and salt. Add water gradually to make a thick batter.
- Grease a square or rectangular steel container.
- Pour the batter into the container and steam for about 20-25 minutes or until a toothpick inserted comes out clean.
- Let it cool, then cut into squares or diamonds.
- Heat oil in a stainless steel pan. Add mustard seeds and let them pop. Add asafoetida and dry red chillies.
- Add the cut pieces of Kothimbir Vadi to the pan and fry until they turn golden and crisp on both sides.
- Serve hot with chutney or ketchup.
