👨‍🍳 Instructions

1. 1

   Wash the coriander leaves thoroughly and pat them dry. Finely chop the coriander leaves. In a large mixing bowl, combine the chopped coriander, gram flour, rice flour, ginger-garlic paste, chopped green chilies, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, sesame seeds, salt, and lemon juice. Mix well with your hands, squeezing the coriander leaves to release their moisture.

   💡 Tip: Ensure the coriander leaves are well-drained to avoid using too much extra water, which can make the batter too thin.
2. 2

   Gradually add water, a little at a time, and mix to form a thick, firm dough. The consistency should be like a pakora batter, firm enough to shape but not too stiff.

   💡 Tip: The moisture from the coriander leaves might be sufficient, so add water cautiously.
3. 3

   Grease a steaming plate or a flat-bottomed vessel with a little oil. You can also sprinkle some sesame seeds on the greased plate.

   💡 Tip: Greasing prevents the batter from sticking and helps in easy removal after steaming.
4. 4

   Transfer the dough onto the greased plate and spread it evenly. Level the top surface. If desired, sprinkle more sesame seeds on top.

   💡 Tip: Ensure the layer is not too thick, as it might not cook evenly.
5. 5

   Steam the mixture for 15-20 minutes on medium flame, or until a knife inserted into the center comes out clean. If using a traditional log shape, steam for a similar duration.

   💡 Tip: A steamer or an idli maker can be used for this step.
6. 6

   Once steamed, let the cake cool down completely. This is crucial for easy cutting. Once cooled, cut the cake into desired shapes, such as squares, diamonds, or thick slices.

   💡 Tip: Cutting while slightly warm can make it easier, but ensure it's firm enough not to crumble.
7. 7

   Heat oil in a pan for shallow or deep frying. Once the oil is hot, carefully add the cut vadis in batches. Fry on medium heat until they turn golden brown and crisp on all sides.

   💡 Tip: Do not overcrowd the pan; fry in batches to ensure even cooking and crispiness.
8. 8

   Remove the fried Kothimbir Vadi from the oil and drain excess oil on paper towels. Serve hot or warm with your favorite chutney, sauce, or ketchup.

   💡 Tip: For a healthier option, you can skip the frying step and enjoy the steamed vadis as they are, or temper them with mustard seeds, curry leaves, and asafoetida.