multi grain kothimbir vadi Recipe
Ingredients
- Water (2 cups)
- Asafetida (a pinch)
- Sesame Seeds (2 Tbsp)
- Coriander Powder (1 tsp)
- Turmeric Powder (1/2 tsp)
- Cumin seeds (1 tsp)
- Curry Leaves (6-8)
- Coconut grated (2 Tbsp)
- Green Chilli Garlic Paste (2 Tbsp)
- Salt (to taste)
- Bajra Flour (1 Tbsp)
- Jowar Flour (1 Tbsp)
- Fortune Besan (1 Cup)
- Rice Flour (1 Tbsp)
- Spinach Chopped (1 Bunch)
- Coriander leaves chopped (2 Cups)
- Fortune Refined Sunflower Oil (to grease + shallow fry)
- Asafetida (a pinch)
- Cumin Seeds (1 tsp)
- Sesame Seeds (1 Tbsp)
- Curry leaves (10-12)
- Grated Coconut (for garnish)
For tempering
method
- Heat 2 cups of water in a pan and add, asafetida, Sesame Seeds, Coriander Powder, Turmeric Powder, Cumin seeds, Curry Leaves, Coconut grated, Green Chilli Garlic Paste, salt and mix well.
- In a mixing bowl add Bajra Flour, Jowar flour, Fortune Besan, Rice Flour and mix well.
- Add spinach, coriander leaves chopped to the pan and mix well.
- Add the flour mixture to the pan and whisk well to make a homogenous mixture.
- Turn off the flame and grease a silicon mould with Fortune Refined Sunflower Oil.
- Transfer the mixture to the Silicon mould and spread evenly.
- Refrigerate the mixture for two hours for it to set.
- After 2 hours heat Fortune Refined Sunflower oil to shallow fry.
- Meanwhile demould the vadi mixture and cut into diamonds.
- Shallow fry the kothimbir vadi till crisp from both sides.
- Remove on an absorbent paper and keep aside.
- Transfer and heat 1 tbsp oil in another pan for tempering.
- Add asafetida, cumin seeds, sesame seeds, and curry leaves, and sauté for 1 min
- Add the fried kothimbir vadi to the pan and coat the tempering well.
- Remove from heat and transfer to a serving plate.
- Garnish with grated coconut and serve.
