Monday, August 5, 2013

Kothimbeer Vadi (2)

This recipe is just a slight variation to the one I had already blogged before.
Kothimbeer Vadi (2)
Cilantro Dumplings
1 big bunch of coriander leaves/cilantro, chopped
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
1/4 cup daaNyache kooT/powdered unsalted peanuts
1/2 cup finely chopped onion
1/2 tsp tamarind pulp
1/2 tbsp powder jaggery
1/4 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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