kothimbar wadi
This is a typical Maharashtrian snack. Kothimbir is cilantro and this recipe has tons for it. I went for this recipe because cilantro has chelating properties. The more the merrier. You need
2 bunches (fairly big) cilantro
11/2 glass besan (chickpea flour)
¼ tsp baking soda
1/2tsp Jaggery/molasses
2TBSP tice flour to make the wadis crisp
1/ 4tsp tamarind paste
Green chillies-2
Salt to taste
oil
seasame seeds for garnishing
Mix all the ingredients into a batter like consistency and keep in the cooker. Steam it for 15-20 min without a whistle as in the case of idli.( Check GFCF breakfasts). Insert a toothpick and if it leaves no residue on the stick remove from the cooker .leave it to cool and cut it into small squares. Deep fry and relish with sauce or chutney
2 bunches (fairly big) cilantro
11/2 glass besan (chickpea flour)
¼ tsp baking soda
1/2tsp Jaggery/molasses
2TBSP tice flour to make the wadis crisp
1/ 4tsp tamarind paste
Green chillies-2
Salt to taste
oil
seasame seeds for garnishing
Mix all the ingredients into a batter like consistency and keep in the cooker. Steam it for 15-20 min without a whistle as in the case of idli.( Check GFCF breakfasts). Insert a toothpick and if it leaves no residue on the stick remove from the cooker .leave it to cool and cut it into small squares. Deep fry and relish with sauce or chutney
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