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Main Ingredients | Fresh coriander leaves, Gram flour |
Cuisine | Maharashtrian |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Healthy Kothimbir Vadi - SK Khazana
- 2 cups Fresh coriander leaves chopped
- 1 1/2 cups Gram flour
- to taste Salt
- 4 teaspoon to grease Oil
- 1 1/2 teaspoons Mustard seeds
- 2 pinches Asafoetida
- 1 1/2 tablespoons Ginger-garlic paste
- 1/4 teaspoon Turmeric powder
- 3/4 teaspoon Red chilli powder
- 2 tablespoons Peanuts roasted and crushed
- 2 teaspoons White sesame seeds (safed til)
- to garnish Fresh coconut scraped
Method
- Grease a small steel thali with oil.
- Take gram flour in a bowl, add salt and 3 cups water and whisk to a smooth batter.
- Heat 2 tsps oil in a deep non-stick pan, add 1 tsp mustard seeds, a pinch of asafoetida and ginger-garlic paste, mix and sauté till the raw flavour disappears. Add coriander leaves, mix well and sauté on medium heat for 2-3 minutes.
- Add turmeric powder, red chilli powder, peanuts and salt and mix well. Add the gram flour mixture and mix well. Cook on medium heat, stirring occasionally, for 5-6 minutes or till the mixture thickens and comes together.
- Transfer the mixture into the greased thali, spread it evenly and flatten it. Set aside to cool down to room temperature. Cut into 2 inch cubes.
- Heat remaining oil in another non-stick pan, add remaining mustard seeds, a pinch of asafoetida and white sesame seeds and let the seeds splutter. Add the kothimbir vadis and mix well. Cook on medium heat for 4-5 minutes.
- Arrange them on a serving platter, garnish with coconut and serve hot.
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