Healthy Kothimbir Vadi

Ingredients 

• 2 cups fresh coriander leaves, chopped
• 1½ cups gram flour
• Salt to taste
• 4 teaspoons oil to grease
• 1½ teaspoons mustard seeds
• 2 pinches asafoetida
• 1½ tablespoons ginger-garlic paste
• ¼ teaspoon turmeric powder
• ¾ teaspoon red chilli powder
• 2 tablespoons peanuts, roasted and crushed
• 2 teaspoons white sesame seeds (safed til)
• Fresh coconut scraped for garnish

Method

1. Grease a small steel thali with oil.
2. Take gram flour in a bowl, add salt and 3 cups of water and whisk to a smooth batter.
3. 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.
4. 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.
5. 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.
6. 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.
7. Arrange them on a serving platter, garnish with coconut and serve hot.