1 cup Besan, 2 cups finely chopped fresh Coriander leaves, 2 green chilies, 1/2 inch Adrak, 2 tbsp toasted white Sesame seeds, 3 tbsp Oil, 1 tsp Red chilly powder, 1 tsp Cumin Coriander Powder , 1/2 tsp Ajwain, 1/4 tsp Baking soda, 1/4 tsp Turmeric powder, 1/4 tsp Hing, Salt to taste
1. In a mixing bowl sift the chickpea flour. Grind the green chilies and ginger together and add it to the flour. Add the rest of the spices listed under the ingredient list along with toasted Sesame seeds, soda and salt. Add 2 tbsp oil and mix the flour and spices very well.
2. Clean, wash and finely chop the coriander leaves and tender stems and add to the flour and spice mix. Add water as required to make a smooth thick batter. Slightly thicker than the batter we make for pakodas. Do a taste test at this stage and adjust the spice level and salt if required.
3. Grease the plate or container to be kept in a steamer or cooker. Pour the batter in it and steam it for 10-15 minutes in a cooker. You can also steam this batter in a microwave .( cook for 5-7 minutes on high or until a skewer or toothpick comes out clean.
4. Let the vadis cool down . Now cut them into desired shapes and either deep fry or shallow fry.
5. I have shallow fried the Kothambir vadi using remaining 1 tbsp oil on a non stick skillet. Keep the flame low to medium and shallow fry the kothambir vadis until golden brown and crisp from both sides.
6. Serve The Kothambir Vadi hot with Chutney or sauce.