Kothimbir Wadi with Cheese Sauce

Ingredients list for Kothimbir Wadi with Cheese Sauce

• 2 cups Fresh coriander leaves chopped
• 1 cup Gram flour (besan)
• 5 Green chillies finely chopped
• 2 tablespoons Yogurt
• to taste Salt
• 1 teaspoon Turmeric powder
• 1½ teaspoons Jaggery (gur) grated
• ½ teaspoon Ginger-garlic paste
• + for greasing Oil 2 tablespoons
• 1 teaspoon Sesame seeds (til)
• a pinch Asafoetida
• ½ teaspoon Mustard seeds
• ½ teaspoon Carom seeds (ajwain)
• for garnishing Scraped coconut 2 tablespoons +
• Cheese sauce -
• ½ cup Grated cheese
• 2 tablespoons Butter
• 2 tablespoons Refined flour (maida)
• 3-4 tablespoons Milk
• to taste Salt
• 5-6 Black peppercorns crushed
• 2 tablespoons Fresh cream

Method

1. Heat 4 cups water in a steamer.
2. Mix together coriander leaves, green chillies, gram flour, yogurt, salt, turmeric powder and jaggery and ginger-garlic paste in a bowl. Add sufficient water to make a thick batter, ensuring that the consistency is not too thin. Adjust salt.
3. Grease a thali with little oil. Pour the batter into the greased thali.
4. Place it in the steamer and steam on high heat for fifteen to twenty minutes or till firm and cooked. Check by inserting a skewer into the wadi and if it comes out clean, then it is cooked. Remove, cool and cut into 1 inch diamonds.
5. Heat two tablespoons oil in a small non-stick pan and add sesame seeds, asafoetida and mustard seeds and carom seeds. When they splutter add the wadi and two tablespoons scarped coconut. Toss well.
6. For the cheese sauce heat butter in a non-stick pan, add refined flour and sauté for one minute. Add milk and mix well so no lumps are formed.
7. Add cheese and mix well. Add salt, pepper and fresh cream and mix.
8. Transfer kothimbir wadi into a serving plate. Sprinkle some scraped coconut on top and serve immediately with cheese sauce.