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Kothimbir Wadi




Ingridients :-

Besan                                        - 2 cups

Rice flour                                   - 1tbsp

Suji Rava                                   - 1tbsp

Corriander leaves                       - 2-3 cups 

Chilli, Ginger & Garlic paste        - 3 tbsp

Turmeric                                      - 1tbsp

Red chilli powder                         - ½tbsp

Garam masala powder                 - ½tbsp

White Sesame seeds                    - 5-7tbsp

Zeera                                             - 2tbsp

Hing                                               - ¼tsp

Water                                             - 100 to 150 ml

Oil for deep frying                           - 1 tbsp

Salt to taste


* In a big bowl add all the above ingredients except water and mix well. Now add water carefully and mix well and see that no lumps are formed. The batter shouldn't be too thick nor too thin.


* Now in a big pan boil almost 1lt water and place a steamer ring. Grease a plate with oil and place it in the pan with boiling water and heat the empty plate for 2-3 minutes. You can use a steamer too. Pour the batter in the plate and tap it so that no bubbles are formed and comes out smooth on top.


* Cover it and steam it for 20 minutes. Switch off the flame and let in cool. Now cut it into squares. In another pan heat oil for deep frying. Fry the wadi till golden crisp on high to medium flame. Serve it hot with mint chutney and ketchup.



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