Kothimbir vada

Name: Kothimbir vada
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp rice flour; 1 cup chickpea flour, besan; 1/4 teaspoon baking soda; As required salt; 2 Tablespoons peanut oil; 1 tsp mustard seeds; 1/4 cup white sesame seeds; 1/2 tsp asafetida, hing; 1 teaspoon ginger, peeled and grated; 6 cups cilantro, finely chopped; 1 tablespoon coriander powder; 1/2 tsp cumin powder; 1/2 teaspoon chili powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon Kashmiri chili powder; 1 tablespoon masala powder; 2 tbsp ghee; as needed Peanut oil for frying; 2 tablespoons toasted sesame seeds; To make tamarind sauce:; 1 tablespoon tamarind paste; 1 tablespoon brown sugar

Lakshmi Sridharan Ph D @cook_19872338

USA

#NVM
a flavorful, aromatic, healthyvada from Maharashtra. Coriander is the star of this recipe

Lakshmi Sridharan Ph D @cook_19872338

USA

#NVM
a flavorful, aromatic, healthyvada from Maharashtra. Coriander is the star of this recipe

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Ingredients

40 mins

4 servings

2 tbsprice flour
1 cupchickpea flour, besan
1/4 teaspoonbaking soda
As required salt
2 Tablespoonspeanut oil
1 tspmustard seeds
1/4 cupwhite sesame seeds
1/2 tspasafetida, hing
1 teaspoonginger, peeled and grated
6 cupscilantro, finely chopped
1 tablespooncoriander powder
1/2 tspcumin powder
1/2 teaspoonchili powder
1/2 teaspoonturmeric powder
1/2 teaspoonKashmiri chili powder
1 tablespoonmasala powder
2 tbspghee
as neededPeanut oil for frying
2 tablespoonstoasted sesame seeds
To make tamarind sauce:
1 tablespoontamarind paste
1 tablespoonbrown sugar
snack vada

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Steps

40 mins

1

Collect the required ingredients. Place near the cooking area.
2

Collect the required ingredients. Place near the cooking area.
3

Add salt, flours and soda in a bowl and mix with your fingers. Add 5 cups of water and mix without lumps. Make a smooth batter.
Heat 2 tbsp oil, ghee in a pan over medium heat. -1 minute. Pop in mustard seeds, let it splutter. Add sesame seeds; Let it fry. Then add hing, powder, turmeric powder, ginger, coriander leaves and saute.
4

Add coriander powder, cumin powder, chili powder, Kashmiri chili powder, masala powder and saute. After frying well, pour the batter, reduce the flame and keep stirring for 10-minutes
When the batter thickens, turn off the stove.
Spread the dough evenly on a greased plate, let it cool for 30 minutes to set; then cut with a clean knife into -9 square pieces. Ready to fry
5

Frying: Shallow fry or deep fry is your choice. I did shallow fry. Over medium low flame, heat oil in a kadai. Don't waste oil, use 1 cup of oil for shallow frying. I fried three pieces at a time.
With a spoon take the oil from the kadai and pour it over the vadas. Turn gently. All sides should be golden brown. It may take 5 minutes. Place fried vadas on a paper towel to remove oil from the surface; transfer the vadas to a serving plate.
6

Toast sesame seeds in a saucepan over low heat. Sprinkle toasted sesame seeds on top/To make tamarind sauce:
Dissolve tamarind paste in 2 cups of water and pour into a saucepan. Keep on low flame. Stir in brown sugar; bring it to boil, simmer let the sauce thicken. T urn off the stove
Serve the tamarind chutney with the vadas. Serve with Hot masala tea Enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on July 30, 2022 18:28

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography