Kotambari Vadi (Fresh Coriander Vadi) is made of fresh cilantro and besan flour.
Ingredients:
2 cups of clean, chopped fresh coriander leaves, 1 cup gram flour, ¼ cup rice flour, 1 tablespoon white til (sesame seeds0, 2 tablespoons ground green chilli + garlic paste, salt to taste, ½ spoon turmeric powder, ½ spoon cumin powder, ½ spoon baking soda and water.
Process:
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Mix all the ingredients listed above in the ingredients section in a bowl to get batter like that of idli consistency (neither solid dough nor liquid watery one) . It is similar to cake dough – for those who don’t know idli dough
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Take a steel vessel (flat bottomed) like a cooker vessel, apply 1 teaspoon oil to the bottom and transfer the batter into this vessel.
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Steam it in pressure cooker for 7 – 10 minutes without putting pressure weight.
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Take the solid batter formed out and keep aside to cool.
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Cut into square pieces with knife.
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These pieces can be shallow fried on a pan or deep fried in a kadai putting enough oil.
Tips and Tricks:
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You can store the steamed vadis in the refrigerator and shallow fry or deep fry as needed.
Typically Served With:
Serve after cooling, with or without Maggi tomato ketchup, tomato ketchup, sauce or coconut chutney.
Filed under: Snacks, Spicy Snacks | Tagged: besan, cilantro, coriander, kotambri, kotimbir
