Wednesday, September 10, 2008

Kothimbir Wadi

Kothimbir Wadi


1.Corriander Leaves/Dhaniya(finely chopped) - 2 bunches

2.Gram flour/Besan - 1 cup

3.Jaggery/Gur(grated) - 2 tablespoons( you may omit this if you want to, but this is added in the traditional snack)

4.Chopped Green chillies - 2

5.Turmeric powder/Haldi - 1/2 tsp.

6.Soda bicarbonate or Baking Powder - 1/4 tsp.

7.Salt - according to taste (approx. 1 tsp.)

8.Oil - to deep fry

1. Combine the coriander leaves, gram flour, green chillies, jaggery, salt, soda bicarbonate/baking powder, turmeric powder and add enough water to make a thick batter.

2. Pour the batter into a greased tray(The height of the tray should be such that we can cut cubes from the steamed mixture).

3. Steam on high heat for fifteen to twenty minutes(in cooker) or till firm and cooked(in microwave). Check by inserting a skewer or toothpick into the wadi. It is cooked if the skewer or toothpick comes out clean. Remove, cool and cut into one-inch sized cubes.

4. Heat oil in a kadhai/deep pan and deep-fry the wadis till they are light golden brown in colour and crisp. Drain and keep on an absorbent towel/tissue paper.

5. Serve hot, garnished with chopped coriander leaves.

Hope you liked the posts of this month.Cya soooon :-)

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