Ingredients:
- 1 Cup Chickpea flour (besan)
- 1 Cup fresh Coriander leaves, finely chopped (kothimbir)
- 1/4 Cup Peanuts, coarsely ground
- 2 Tablespoons Rice flour
- 1 Teaspoon Ginger, grated
- 1 Teaspoon Green chili, finely chopped
- 1/2 Teaspoon Turmeric powder
- 1/2 Teaspoon Cumin seeds
- Salt to taste
- Water for batter
Cooking Method:
- In a mixing bowl, combine chickpea flour, rice flour, grated ginger, chopped green chili, turmeric powder, cumin seeds, coarsely ground peanuts, and salt.
- Mix in the finely chopped coriander leaves (kothimbir) and gradually add water to form a thick, smooth batter.
- Pour the batter into the dish and spread it evenly.
- Steam the batter for 15-20 minutes until the kothimbir vadi is set and cooked through.
- Allow the steamed batter to cool. Once cooled, slice it into squares or diamonds.
Tempering (optional)
- In a pan, over medium heat , add mustard seeds and curry leaves. Allow them to splutter and pour this tempering over the sliced kothimbir vadi.
- For a crispy texture, you can shallow fry or bake the sliced vadi until golden brown.
- Vegan Kothimbir Vadi is ready to be served as a delicious snack or appetizer. Enjoy it with green chutney or your favorite dip.
