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Kothimbir Vadi
Servings: 8
Ingredients
- 6 to 8 cups loosely packed cilantro
- 1½ cup gram flour besan
- ½ cup rice flour
- 1 tablespoon Kashmiri red chili powder Use only 1 teaspoon if using spicier chili powder
- ¼ teaspoon turmeric powder
- 2 tablespoons sesame seeds
- ½ tablespoon carom seeds
- 2 tablespoons cooking oil
- salt to taste
Instructions
- Cut the bottom one inch of the cilantro bunches and discard. Wash the remaining cilantro a few times to get rid of any sand in it.
- Pat dry with paper towels to remove excess water. Chop them finely and put it in a big mixing bowl.
- Add half of the sesame seeds and all other ingredients(except cooking oil) to the cilantro and mix well. Add a little bit of water at a time to make the dough. The dough should be firm enough to make balls but not too firm otherwise the vadi will be dry.
- Apply a few drops of oil to the hands and mold the dough carefully into three elongated 2-inch wide croquettes that are just long enough to fit the pot.
- Carefully place them in a well-oiled steamer rack. Add water to the main pot and place teh steamer on top of it. On medium heat, steam the croquettes for 20 minutes.
- Turn the heat off and allow them to cool for 10 minutes. Cut them into ¼-inch thick discs.
- Put a skillet on medium heat, put a little bit of oil, and then line up all the cut discs on the pan. Sprinkle some more sesame seeds and then cook them until both sides are crispy and golden brown. Serve hot.
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