Kothimbir Vadi (Cilantro Vadi)

Ingredients :

• Cilantro leaves - 2 cups
• Besan - 1 cup
• Rice flour - 2 Tblsps
• Groundnut Powder - 2 Tblsps
• Green chillies - 6
• Garlic cloves - 3
• Ginger - small piece
• Cumin seeds - 1/2 tsp
• Asafoetida- a pinch
• Turmeric - a pinch
• Red chilli powder - 3 tsps
• Amchoor Powder - 1/2 tsp
• Salt
• Sugar - 1/4 tsp
• Baking Powder - 3/4 tsp
• Oil - 2 Tblsps
• Mustard seeds - 1/4 tsp
• Sesame seeds - 1 tsp
• Curry Leaves - 6
• Lime juice - 1/2 tsp

Procedure:

• Clean Cilantro leaves, chop and keep aside.
• In a blender, blend green chillies, cumin seeds, ginger and garlic together adding very little water.
• In a bowl, mix coriander leaves, besan, rice flour, green chilli-ginger-garlic paste, roasted groundnut powder, salt, sugar, amchoor powder, asafoetida ,turmeric powder and baking powder,
• Add water as required to the batter and start mixing the contents. Do not add too much water. The batter should be of pouring consistency,
• Check taste , add salt, red chilli powder if required.
• Grease a steamer vessel /idli stand with oil and pour the batter in it to fill half the vessel.
• Steam the batter for about 10-15 minutes.
• Once done, let the steamed vadis cool down, then cut  into square pieces.
• Tadka: Heat some oil (2 Tblsps) in  a pan. Once hot, add mustard seeds , asafoetida, turmeric, curry leaves, sesame seeds.
• Add the kothimbir vadis to the pan and mix the contents so that the tadka coats the vadis.
• Finally sprinkle some lime juice.
• Serve Kothimbir Vadi as a tea time snack.

Note: You can also deep fry the steamed Kothimbir vadis before shallow frying them in the tadka. That would add a lot of calories, so I skipped the deep frying part !