Kothimbir Vadi (Cilantro Cakes) is yet another all time favourite tea time snack of Maharashtrians. Traditionally, this dish is prepared by steaming the batter. However, here I am following a different method altogether. I like the vadis made by this method better than the traditional method.
For the batter:
2 cups Besan (Gram flour)
1 tbspn rice flour
1 tspn turmeric powder
1 tbspn Sugar
1/4 tspn Asafoetida
Salt to taste
4 cups Water
For the Coriander Masala:
2 tbspns Oil
1 tspn Cumin seeds
1 and half tspn garlic paste
2 tspns green chilly paste
1 tspn ginger paste
2 tbspns roasted peanuts (Coarsely crushed)
1 cup finely chopped coriander leaves
Salt to taste
Oil for frying
To make batter:
Take Gram flour (Besan) in a bowl. Add rice flour, turmeric powder, sugar, asafoetida, salt and mix well. Then gradually add water and keep stirring. Do not allow formation of lumps. Set it aside.
To make Kothimbir Vadi:
Heat oil in a pan. Add cumin seeds and saute. Then add garlic paste, green chilly paste and ginger paste and saute. Add the corriander and fry it. After 2 minutes add coarsely crushed roasted peanuts in the pan. Mix well. Then add the Gram flour batter and keep stirring continuously. Ensure that no lumps are formed. Let the mixture thicken.
Now grease a plate (with a good height) with oil. Put the mixture on the plate and spread it evenly to form layer of approx 1 and half inches. Set it aside for cooling for an hour. After cooling, cut it into square shapes or shape of your choice.
Then heat oil on medium flame. Deep fry the cakes on medium flame till it is golden brown in colour. Serve hot with green chutney and tomato ketchup.
1. To ensure that your mixture has thickened to the right consistency, after the Gram flour mixture thickens, take a small quantity of the mixture in a spoon and allow it to cool. Observe if the mixture easily leaves the spoon after cooling. This shows that the batter can be transferred to the plate.
2. Instead of deep frying you may shallow fry the cakes.
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