Ingredients:
1. Besan 2 cups
2. Kothimbir (coriander): 1 big bunch, chopped coarsely
3. Turmeric: pinch
4. Red chilli powder: 1 tspn
5. Jeera powder: 1 tspn
6. Ova (Ajwain): 1/2 tspn
7. Salt: 1 tspn
8. Lemon juice/tamarind paste: 1 tbspn
9. Water: as required to make the dough
10. Oil: 1 tbspn
Procedure:
Mix ingredients 1-9 together and form a soft dough. Flatten it out into a circle (or oval or square or rectangle or any shape) with a rolling pin ( लाटणं ) until it's half an inch thick. Note: Oil all surfaces, even your hands, or else the dough gets too sticky and messy. Now, lift up the flat dough from one side and start rolling it up, just as you would roll up your yoga mat. Pinch the ends of the roll close from both sides. Cut the roll of dough as per the size of your steamer and steam the roll of dough for about 20 minutes. Take it out of the steamer and cut it into slices. You can either temper these slices with green chillies and mustard seeds, or you could shallow fry them on a griddle ( तवा ). Another option is deep frying them, but that's a pain and then what's the use of all that yoga? Enjoy hot kothimbir vadis by themselves or as a side to liven up your plate.
1. Besan 2 cups
2. Kothimbir (coriander): 1 big bunch, chopped coarsely
3. Turmeric: pinch
4. Red chilli powder: 1 tspn
5. Jeera powder: 1 tspn
6. Ova (Ajwain): 1/2 tspn
7. Salt: 1 tspn
8. Lemon juice/tamarind paste: 1 tbspn
9. Water: as required to make the dough
10. Oil: 1 tbspn
Procedure:
Mix ingredients 1-9 together and form a soft dough. Flatten it out into a circle (or oval or square or rectangle or any shape) with a rolling pin ( लाटणं ) until it's half an inch thick. Note: Oil all surfaces, even your hands, or else the dough gets too sticky and messy. Now, lift up the flat dough from one side and start rolling it up, just as you would roll up your yoga mat. Pinch the ends of the roll close from both sides. Cut the roll of dough as per the size of your steamer and steam the roll of dough for about 20 minutes. Take it out of the steamer and cut it into slices. You can either temper these slices with green chillies and mustard seeds, or you could shallow fry them on a griddle ( तवा ). Another option is deep frying them, but that's a pain and then what's the use of all that yoga? Enjoy hot kothimbir vadis by themselves or as a side to liven up your plate.
