Coriander patties

 


Kothimbir Wadi

A typical Maharashtrian snack item. I don't know if Kothimbir wadi is made like this anywhere else. 

I make this with soaked chana and moong dal, the wadis that you get in shops are made with besan. You can make either way.

Soak about 250 grams of chana dal, or take both chana and moong dals overnight or at least for 6 hours. Grind it with ginger, garlic and chilies in the morning. Make a pretty fine paste. Take this paste in a large bowl, add salt, coriander seed powder, jeera powder, amchur, turmeric. Mix well. Then add lots of chopped coriander and mix well. The consistency should be like idli batter. The mixture should look yellow and green, not yellow with some green here and there. You can add a little baking soda, usually I don't. Mix and spread on the greased plates. Steam for 10-12 minutes. Cut and shallow fry, or deep fry.

The 3-in-1 stand is very useful for such dishes. It comes with three types of plates. One is this, plain. Second is plates with holes, to make modak or muthiya. Third is idli plates.

You can make these wadis with methi, cabbage, or anything else that you can think of. Some sweet corn goes well if added to dals while grinding. You can replace the soaked daals with dry besan, just that you will need to add water to make a nice batter.

This measure will make three plates of wadis.

A healthy snack or a side dish, easy to cook. And not too many ingredients as well.

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