Easy Instant Pot Kothimbir Vadi

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Put the cilantro, besan, rice flour, salt, turmeric, garlic and green chillies in a medium bowl. Crush the carom seeds gently in your palms and add them. Add the oil and water and mix well.
2. Pour 1½ cups of water into the Instant Pot insert and set to Sauté so it starts to heat.
3. Grease a 7½-inch stainless steel bowl with oil or cooking spray.
4. Add the baking soda to the batter, mix well, and quickly pour the batter into the greased bowl. Set the bowl on the trivet and lower the trivet into the Instant Pot. Close the lid with the pressure valve set to venting.
5. Set the Instant Pot to Steam for 12 minutes using an external timer, since the timer does not work on Steam/Venting.
6. When the timer ends, press Cancel and wait 5 minutes before opening the pot.
7. Carefully remove the bowl and cut the vadi into small squares.
8. Heat a non-stick skillet over medium heat with half the oil. Scatter half the sesame seeds in the pan and arrange the vadi on top. Cook 2–3 minutes until the base is golden and crisp.
9. Drizzle the remaining oil and sesame seeds over the vadi and carefully flip. Cook the other side 2–3 minutes until equally golden and crisp.
10. Serve hot.

Summarized from Ministry of Curry's video. Watch it for the details.

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