Monday, August 5, 2013

Kothimbeer Vadi (2)

Kothimbeer Vadi is featured prominently in most of Mumbai's Maharashtrian restaurants. But I think almost always, it's deep fried. Maharashtrian home cooks actually pan or shallow fry this delicacy.
Kothimbeer Vadi (2)
Cilantro Dumplings
1 big bunch of coriander leaves/cilantro, chopped - about 1 1/2 cups
1 cup chickpea flour/besan
2 tbsp. rice flour
1 tbsp. goda masala
1/2 tsp. turmeric powder
1/2 tsp. chili powder
1/2 tsp. asafoetida
salt to taste
2 tbsp daaNyache kooT/powdered unsalted peanuts
1 tbsp. white sesame seeds
1/2 cup finely chopped onion
1/2 tbsp. garlic paste
1/2 tsp. tamarind pulp
1/2 tbsp. powdered jaggery
1 cup water
Oil for shallow or deep frying
1. Mix all the ingredients - except oil for frying -  to make batter.

2. Steam in a pressure cooker without using the weight.
3. Let it cool down completely.
4. Cut into squares or diamonds.
5. Deep or shallow fry the "vadies" till they are crispy.
1. Serve it as an accompaniment with the main meal or as a snack.
2. Rice flour makes "Kothimbeer Vadi" crispy.


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