STEAMED KOTHIMBIR VADI[54]
Saturday, February 15, 2014
A healthy Indian-Maharashtrian snack-starter on a satay stick
Ingredients for Ginger-Green chilli
Mix and pound
1/2 tsp - Ginger (grated)
2 pcs - Green chillies
Ingredients for vadi
3/4 cup - Gram flour {Besan} {Chickpeas flour} {Bengal gram flour}
1 1/2 cup - Coriander leaves {Cilantro} (chop very fine)
1/4 tsp - Turmeric {Haldi} powder
To taste - Salt
1 tsp - Yoghurt
1 tsp - Oil
1 tsp - Jaggery {Gur}
1/4 tsp - Dried mango {Amchur} powder
Seasoning
1 tsp - Oil
1/2 tsp - Mustard seeds {Rai}
1/2 tsp - Sesame seeds {White Til}
A pinch - Asafoetida {Hing} powder
Method for the Vadi
Mix gram flour, coriander leaves, turmeric powder, salt, yoghurt, oil, jaggery, dried mango powder and the pounded ginger-green chilli.
Spread it in a greased plate (thali) and steam it for 15 minutes till cooked.
Cool and stamp out into rounds with the help of a cutter.
In another vessel heat oil add mustard seeds, sesame seeds, asafoetida and when it splutters, pour it on the steamed kothimbir rounds (vadi).
Pass a wooden stick (Satay Stick) through them.
Serve with imli or red chilli chutney.
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