Besan Vadi in Coconut Curry

Ingredients

• 1 cup gram flour (besan)
• ½ cup fresh scrapped coconut
• 2 tablespoons oil + greasing
• 1½ teaspoons cumin seeds
• 2 green chillies, chopped
• A pinch of asafoetida (hing)
• ¼ teaspoon turmeric powder
• 1 tablespoon chopped fresh coriander leaves
• 2 tablespoons poppy seeds
• 1 tablespoon sesame seeds
• 1 small onion, sliced
• 4-5 cloves of garlic
• 1 teaspoon cumin seeds
• 1 teaspoon red chilli powder
• Salt to taste
• Sprig of coriander for garnish

Method

1. Heat 1 tbspoil in a non-stick pan, add 1 tsp cumin seeds and let the seeds change colour. Add green chillies,asafoetida, turmeric powder, gram flour, and mix well.
2. Add 1 cup water and keep stirring so that there are no lumps. Cook till the mixture leaves the sides of the pan. Add salt, choppedcoriander and mix well.
3. Grease a small steel thali with oil, add the cooked mixture and spread it evenly.
4. Heat sufficient water in a steamer and steam the prepared mixture for 10-15 minutes and take it off the heat and cut into large diamond shapes and de-mould.
5. Meanwhile, heat a non-stick tawa, dry roast poppy seeds and sesame seeds till golden colour, transfer in a plate and keep aside.
6. In the same pan, add onion, garlic, and roast for 1-2 minutes. Add coconut, mix well and roast till golden in colour. Set aside to cool.
7. In a blender jar, add the coconut-onion-garlic mixture, poppy seeds-sesame seeds, little water and blend to a smooth paste. Keep aside.
8. Heat remaining oil in another non-stick pan, add the remaining cumin seeds and let the seeds change colour. Add the prepared paste and mix well. Cook till it turns golden in colour.
9. Add red chilli powder, mix well. Add sufficient water, mix well and let it come to a boil. Add salt and mix well. Cook for another 3-4 minutes.
10. Add the cooked coconut curry in a serving bowl; place the steamed vadis on it. 
11. Garnish with a sprig of coriander and serve hot.