Kothimbir Wadi

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Ingredients list for Kothimbir Wadi

• 2 cups Fresh coriander leaves chopped
• 5 Green chillies chopped
• 1 cup Gram flour (besan)
• 2 tablespoons Yogurt
• to taste Salt
• 1 teaspoon Turmeric powder
• 1 1/2 teaspoons Jaggery (gur), grated
• 2 tablespoons Oil
• 1/2 teaspoon Sesame seeds (black)
• a pinch Asafoetida
• 1/2 teaspoon Mustard seeds
• 2 tablespoons Scraped coconut

Method

1. Heat four cups water in a steamer.
2. Mix together the coriander leaves, green chillies, gram flour, yogurt, salt, turmeric powder and jaggery in a bowl.
3. Add sufficient water to make a thick batter, ensuring that the consistency is not too thin. Adjust salt.
4. Pour the batter into a greased plate that is at least one and half inches deep or a tray measuring approximately six inch x six inch x one and a half inch.
5. Place it in the steamer and steam on high heat for fifteen to twenty minutes or till firm and cooked.
6. Check by inserting a skewer into the wadi and if it comes out clean, then it is cooked. Remove, cool and cut into one-inch diamonds.
7. Heat the oil in a small non stick pan and add the sesame seeds, asafoetida and mustard seeds.
8. When they splutter add the wadi and fresh coconut. Toss well. Serve immediately.