Kothimbir Vadi

For SWC-Maharashtra event

Ingredients
2 cups packed coriander leaves chopped finely,
1 cup chickpea flour (besan)
1 tbsp rice flour
4 green chillies finely chopped
1tsp ginger garlic paste
1tsp sesame seeds
1tsp poppy seeds
2tsp lemon juice (optional)
1tsp turmeric
Pinch of asafoetida
1tsp garam masala
1/4 tsp baking soda
1tsp sugar
salt to taste
oil for frying

Method
1. Mix all ingredients together in a bowl, except for the oil.
2. Add enough water to make a thick batter and stir well to remove all lumps. (consistency should be thicker than pakoda batter and thinner than chappati atta)
3. Grease a flat vessel. Pour the batter into the vessel.
4. Steam for about 15-20 minutes or till firm and cooked. Check by inserting a skewer into the vadi. It is cooked if the skewer comes out clean.
5. Let cook, unmold and cut into pieces.
6. HEat oil in a kadhai and fry the pieces till crispy and golden. Drain on a kitchen towel or tissue paper.
7. Serve hot garnished with coriander and any chutney or ketchup.