Kothimbir Vadi 2 ways Khamang Kothimbir Vadi Low oil snack Dhaniya ke Pakode

Ingredients

• 2 cup Gram flour
• ¼ cup Rice flour
• Salt to taste
• 1 tsp Sugar
• 2 tsp Ginger Garlic paste
• ½ tsp Turmeric powder
• ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• ¼ tsp Garam masala (optional) Garam masala
• A pinch of asafoetida (optional)
• ½ tsp Black peppercorns, crushed (optional)
• ¼ cup Curd, beaten, curd (yogurt)
• ⅓ cup Water
• 1 tsp white sesame seeds
• 1 cup Coriander leaves, chopped
• 1 ½ tsp Oil
• 2 cup Gram flour
• ¼ cup Rice flour
• Salt to taste
• 2 tsp Sugar
• 2 tsp Ginger Garlic paste
• ½ tsp Turmeric powder
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• ½ tsp Garam masala (optional) Garam masala
• A pinch of asafoetida (optional)
• ½ tsp Black peppercorns, crushed (optional)
• ¼ cup Curd, beaten, curd (yogurt)
• 4 ½ cup Water
• 2-3 tsp Oil
• 1 cup Coriander leaves, chopped
• 1 tsp white sesame seeds
• ½ tsp Black peppercorns, crushed (optional)
• 2 no. Green chili (less spicy & finely chopped)
• ⅓ cup Tender Coriander stems
• 1 tsp Sugar
• Salt to taste
• ½ inch Ginger (peeled & roughly chopped) Ginger
• 2 no. Garlic cloves
• 2-3 no. Green chilies (less spicy & broken into half)
• 2-3 tsp Oil
• 1 medium raw Mango (peeled & roughly chopped) Carry
• ¼ cup fresh Coconut, roughly chopped, (optional) Coconut
• 1 tbsp Oil
• ½ tsp Sesame seeds, white sesame
• ½ tsp small Mustard seeds
• 2 sprig Curry leaves
• Oil for greasing
• white sesame seeds
• Oil for shallow frying
• Prepared Tempering
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add gram flour, rice flour, salt to taste, sugar, ginger garlic paste, turmeric powder, degi red chili powder, garam masala, asafoetida, curd, water, white sesame seeds, coriander leaves and make a semi soft dough.
2. Add oil and mix it well. Keep it aside to rest for 8-10 minutes.
3. Take a dish or plate and grease it with oil.
4. Apply water on the palms, transfer it to a tray and spread it evenly.
5. Sprinkle some sesame seeds and transfer it to a steamer, cover it with the lid and cook it for 15-20 minutes on medium flame.
6. Keep it aside to cool down at room temperature. Demold the kothimbir vadi and cut it into pieces.
7. Heat oil in a kadai, add kothimbir vadi and fry until golden brown.
8. Transfer it to a serving dish and finish it with prepared tadka.
9. Garnish it with coriander sprig and serve with prepared chutney.
10. In a bowl, add gram flour, rice flour, salt to taste, sugar, ginger garlic paste, turmeric powder, degi red chili powder, garam masala, asafoetida, crushed black peppercorns, curd, water and make a lumps free batter. Add oil and mix it well.
11. In a kadai, add the mixture and cook it until it thickens on medium flame.
12. Add coriander leaves, white sesame seeds, crushed black peppercorns and cook it for 4-5 minutes until it leaves the edges.
13. Add green chilies and mix it well. Transfer it to a greased tray and spread it evenly.
14. Transfer the tray into the refrigerator and let it set aside for a while.
15. Demold the kothimbir vadi and cut it into pieces.
16. In a kadai, heat oil, add kothimbir vadi and shallow fry until golden brown.
17. Transfer it to a serving dish and finish it with prepared tadka.
18. Garnish it with coriander sprig and serve it with prepared chutney.
19. In a mixer grinder jar, add tender coriander stems, sugar, ginger, garlic, green chilies, oil, raw mango, fresh coconut and grind it into a smooth paste.
20. Keep it aside for further use.