Friday, August 14, 2009
Whenever you buy vadapav from authentic vadapavwala, we get one more typical Maharashtrian platter "Kothimbir vadi". Mom used to love this dish but we never tried this dish @ home as vadapav guy was just around the corner. But now when I see less number of vadapav guys around my current vicinity I thought of remembering those vadapav days and trying out this recipe.
The Foodie loves dhoklas so inspired by its preparation with changes where required, I tried kothimbir vadi first time but it turned out great!!
It's a total fusion recipe - it tastes like kothimbir vadi else looks a bit like dhokla cum idli :D
Kothimbir (Coriander leaves): 2 cups Finely chopped
Besan: 1 cup
Ginger, Garlic and Green chilli paste: 2tbsp
Jaggery and Tamarind pulp: 2tbsp
Turmeric powder: 1/2 tsp
Red chilli powder: 1/2 tsp
Dhaniya powder: 1 tbsp
Baking pawder: pinch
Til(sesame seeds) or Peanut powder: 2 tbsp (I used both)
Mustard seeds and curry leaves: Tempering
Oil: Shallow fry
Salt to taste
1. Mix everything mentioned above properly.(except oil,tampering stuffs and water)
2. When done start adding water to make thick but smooth batter, also add oil to it about 1 -2 tbsp.
3. Grease the Idli bowls with oil, gently put the paste prepared in the bowls in accordance with the required size.(Less the better as frying them later is easier and you don't have to cut them into pieces)
4. Steam for about 15-20 minutes as done for Idlis.(Before steaming I sprinkled few sesame seeds - garnishing;) )
5. Once done let it cool off then remove them from the bowls as done for idlis.
6. Once oil is heated well in frying pan add tempering stuffs then shallow fry the kothimbir Idlis or vadis , remove when it turns brown.
Me sending this steamed + shallow fried dish to Shruthi for her
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