Kothimbir Wadi

 

 

 INGREDIENTS :

For roasting peanuts

•  ¼ cup peanuts

For ground paste

• 1 teaspoon ginger
• 2 green chilies or 2 teaspoons green chilies
• 1 to 2 tablespoon water for grinding

Other ingredients

•  2 cups coriander leaves – finely chopped
•  ¼ teaspoon turmeric powder (ground turmeric)
•  ¼ teaspoon red chili powder or cayenne pepper
•  ½ teaspoon coriander powder (ground coriander)
•  ½ teaspoon cumin powder (ground cumin)
•  1 pinch asafoetida (hing) – optional
•  1 tablespoon white sesame seeds
•  1 cup besan (gram flour or chickpea flour)
•  ½ teaspoon sugar – optional
• salt as required
•  ½ cup water for batter

  For steaming

  •  1 to 1.5 cups water

  For frying

  • 3 tablespoons oil
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  Preparation

  • Heat a tawa or pan and keep the flame to a low or medium. Add ¼ cup peanuts.
  • Stir at intervals and roast till the peanuts become crunchy. The peanuts skin will also have some brown-black spots on them. Remove them in a plate and let them cool.
  • Rub the peanuts in your palms. This will remove the flaky skin. Now add the peanuts in a small grinder jar.
  • Grind to a coarse powder. Remove and keep aside.
  • In the same small grinder, add 1 teaspoon ginger,  and 2 green chilies (or 2 teaspoons green chilies).
  • Add 1 to 2 tablespoon water and grind to a smooth paste. Keep aside. Alternatively you can even crush the  ginger and green chilies in a mortar-pestle.
  • Rinse coriander leaves very well. Drain the extra water and finely chop them. You will need 2 cups of finely chopped coriander leaves. 

  Making batter

  • Take the coriander leaves in a mixing bowl.
  • Add the ginger+garlic+green chilli paste.
  • Now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and 1 pinch of hing (optional).
  • Next add the coarsely ground peanut powder and 1 tablespoon white sesame seeds.
  • Add 1 cup besan (gram flour).
  • Now add ½ teaspoon sugar (optional) and salt as required.
  • Mix everything very well.
  • Now add ½ cup water in parts and begin to mix the batter.
  • Mix well to a thick batter. Add water as required and in parts.

  Steaming

  • Grease a pan with some oil.
  • Now add the batter in the pan.
  • Bring to boil 1 to 1.5 cups water in another pan.
  • Lower the flame and holding the pan (in which batter is there) with tongs keep it inside the pan with water.
  • Cover with a lid and steam on a low to medium flame.
  • Once done, check with a tooth pick and it should come out clean. When the kothimbir mixture is cooled, then gently remove the entire layer on a plate. With a butter knife loosen the edges and invert the pan on a plate. Tap the pan and unmold the layer.
  • Now cut in square or diamond shaped slices.

  Pan frying kothimbir vadi

  • Heat 3 tablespoons oil in a tawa or pan. Place the steamed kothimbir vadi and pan fry on medium flame.
  • When the base is golden, flip and fry the other side.
  • Flip a couple of times more and fry till the sides are crisp and golden. You can even deep fry them if you want.
  • Place the pan fried kothimbir vadi on kitchen paper towels for extra oil to be absorbed. Fry the remaining kothmir vadi in the same way.
  • Serve hot or warm with any chutney or sauce of your choice.
    
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