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Main Ingredients | Fresh coriander leaves, Gram flour (besan) |
Cuisine | Maharashtrian |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Kothimbir Vadi - SK Khazana
- 1 1/2 cups Fresh coriander leaves finely chopped
- 1 cup Gram flour (besan)
- 1 teaspoon Ginger paste
- to taste Salt
- 1/2 cup Yogurt
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Red chilli powder
- 1 tablespoon Jaggery finely chopped
- 1 teaspoon Tamarind pulp
- 1 pinches Soda bicarbonate
- for greasi to shallow fry Oil
- + to sprinkle Roasted sesame seeds 1 teaspoon
Method
- Heat sufficient water in a steamer, cover and let the water boil.
- Take gram flour in a mixing bowl, add ginger paste, salt, yogurt, turmeric powder, chilli powder, jaggery and tamarind pulp in a bowl and whisk to make a thick and smooth batter.
- Add coriander leaves to the batter and mix well. Add some water and mix to make semi-thick mixture. Add soda bi carbonate and mix well.
- Grease a steel plate with some oil, pour the batter into it and tap lightly so that batter spreads uniformly and air bubbles, if any, escape.
- Place it in the hot steamer, cover and steam on medium heat for 15 minutes. Remove from steamer and keep it on the worktop. Gently loosen the sides with a knife. Then cut into squares.
- Heat sufficient oil in a non-stick pan. Add kothimbir vadi pieces and shallow-fry, turning sides, till evenly golden brown on both sides. Add white sesame seeds while shallow-frying.
- Drain on absorbent paper.
- Arrange on a serving platter, garnish with some sesame seeds and serve hot.
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