KOTHIMBIR WADI, CILANTRO WADI (CAKE)

Kothimbir wadi is  a salty cake preparation with gram flour and kothimbir.  A Maharashtrian delicacy served as a snacks any time.    It is a very good snacks and  I love this with a cup of tea or coffee.    But normally I have seen it in parties or weddings etc.  It can be steamed, tempered with mustard seeds and black seasame seeds garnished with grated coconut or you can deep fry them too.  I love the deep fried version.

Kothimbir Wadi deep fried.

Let us have a look at the recipe now:

Ingredients:

1/2 cup besan (gram flour, kadala mavu)
1 cup finely chopped coriander leaves (Kothmir, malli elai, kothamalli elai)
1 tsp ginger, green chilli and garlic paste (optional)
a pinch of ajwain (ova, omam) (optional)
1 tsp jaggery
1/2 tsp turmeric powder
1tsp curd (yoghurt, thayir)
1 tsp grated coconut
a pinch of cooking soda
1 tbsp coriander leaves for garnishing.
salt
1/2  tsp oil + 1 tsp oil + 1 tsp oil.
1 tsp mustard seeds
1 tsp black sesame seeds
a generous pinch of asafoetida
oil for deep frying

Method:

Sieve the flour and put it in a mixing bowl.  add the coriander leaves, ginger garlic chilli paste, ajwain, jaggery, curd, turmeric powder, salt, cooking soda,  mix well.  add 1/4 cup water and mix well.  the batter should not be watery.  Heat 1 tsp oil and add to the batter and mix well.

grease a plate with  1/2 tsp  oil and pour the batter into it.  Heat water in a steamer or kadai and place the batter for steaming.  Steam the same in medium flame for 15-20 minutes.  cool it and cut into desired shape.
Heat oil in another kadai, add the mustard seeds and sesame seeds when it splutters, add the cut pieces into it and toss well.  switch off gas mix half the coconut and garnish with remaining coconut and coriander leaves. serve hot

Kothimbir wadi (steamed and tempered)

Or you can deep fry the same and garnish with coconut and coriander leaves.
serve with green chutney.  green-chutney-coriander-chutney.html


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