Kothimbir Vadi with Kora Chaha

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the finely chopped cilantro, besan, and rice flour.
   • Add the ginger-garlic paste, green chilies, turmeric powder, red chili powder, asafoetida, cumin seeds, sesame seeds, lemon juice, sugar (if using), and salt.
   • Using your hands, mix all the dry ingredients with the cilantro first. The moisture from the cilantro will start to bind the flour.
   • Gradually add water, 1-2 tablespoons at a time, and knead to form a very thick, sticky, dough-like batter. It should not be runny or pourable.
2. 2

   Steam the Vadi Mixture

   • Bring 1-2 inches of water to a boil in a steamer or a large pot with a rack inside.
   • Grease a steamer plate or a small baking tin (approx. 7-inch) with 1 tsp of oil.
   • Transfer the batter to the greased plate and spread it evenly to a thickness of about 1 inch. Wet your fingers to smooth the top.
   • Place the plate in the preheated steamer, cover with a lid, and steam on medium heat for 15-20 minutes.
   • To check for doneness, insert a toothpick or knife into the center; it should come out clean. If not, steam for another 5 minutes.
3. 3

   Cool and Cut the Steamed Cake

   • Once steamed, carefully remove the plate from the steamer and set it aside to cool down completely at room temperature. This will take at least 30-45 minutes.
   • This cooling step is crucial. Do not attempt to cut the cake while it is warm, as it will be soft and will crumble.
   • Once completely cool and firm, run a knife around the edges and invert the cake onto a cutting board. Cut it into 1-inch squares or diamond shapes (vadis).
4. 4

   Shallow Fry the Vadis

   • Heat 3 tablespoons of oil in a wide, non-stick pan or skillet over medium heat. The oil should be hot but not smoking.
   • Carefully place the cut vadis in the pan in a single layer, ensuring not to overcrowd it. Fry in batches if necessary.
   • Fry for 3-5 minutes on each side, until they turn golden brown and develop a crisp crust.
   • Remove the fried vadis with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
5. 5

   Serve

   • Serve the Kothimbir Vadi hot, garnished with more sesame seeds or chopped cilantro if desired.
   • It pairs wonderfully with green mint-coriander chutney, tamarind chutney, or tomato ketchup.