Thursday, September 12, 2013

Kothimbir Vadi / Kothimeera vadalu

Speaking of life, which is a very complicated to understand & is not so easy on us as we think. You find new challenges at your every step of life, which we have to break through to lead a good life.
Ok….Now I’m not talking philosophy here but in general that’s the truth we all have to accept.
Coming to the dish kothimbir vadi, a Maharashtra delicacy, which is made of cilantro, besan & spices, is an irresistible dish for cilantro lovers. I was planning on making them for ganesh chaturdhi festival, but ended up making them earlier than that. This version actually has garlic to it but you can just exclude if needed.

2 Cups chopped cilantro/ coriander leaves / kothimeera 
2 Cups besan / senagapindi/ chickpea flour 
2 Tbs. sesame seeds 
1 Tsp. minced garlic 
1&1/2 Tsp. red chili powder ( Adjust Acc.)
1&1/2 Cups water 
1/2 Tsp. turmeric 
Salt for taste 
¼ Cup oil

- Grease a microwavable bowl with little oil. Keep rest of the oil aside for frying  vadi’s.
- In a bowl mix all the ingredients other than oil in to a thick batter.
- Pour the batter in to greased bowl .
- Microwave it for 2 to 3 mins. Insert a toothpick in to the batter & check if it comes out clean. If not microwave it for 1 minute.

- Allow them to cool to handle & cut them it to equal pieces.
- Heat a pan and add a Tsp. oil to it. Place 3 to 4 vadi's & pan fry them. Rotate them while frying for crisp vadi’s.
- Repeat the same with rest of them.

Serve them with chutney.

Add little more water if needed.
- You can steam cook the batter & can get the same results as microwave version.
- Microwave version consumes less time.
- Deep fry the vadi’s  instead of pan frying.