#shorts My Mother-in-Law's Famous Kothimbir Vadi Recipe

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Trim off and discard the bottom inch of the cilantro bunches. Wash them several times in cold water, pat completely dry, finely chop and put in a large bowl.
2. Add the gram flour, rice flour, salt, turmeric, green chilies, garlic and half the sesame seeds. Crush the carom seeds between your palms, then add them to the bowl. Mix with a spatula, then knead with your hands, gently massaging the ingredients into the cilantro.
3. Add water one tablespoon at a time, kneading, until you have a smooth, firm dough that holds its shape when pressed. Add only as much water as needed.
4. Drizzle 2 teaspoons of oil over the dough and rub a few drops on your palms. Divide the dough into 2 to 3 equal portions and shape each into a smooth, even log about 2 inches wide and just long enough to fit your steamer basket.
5. Oil the steamer rack well and place the logs on it. Add water to the pot, bring to a gentle boil and set the steamer basket on top. Cover and steam on medium heat for 20 minutes, or until a skewer inserted in the centre comes out clean.
6. Turn off the heat and let the logs cool for 10 minutes. Slice into ¼-inch thick discs with a sharp knife.
7. Heat a non-stick skillet over medium heat with a thin layer of oil. Sprinkle in the remaining sesame seeds and arrange the discs in a single layer. Cook 3 to 4 minutes per side, until both sides are deeply golden and crisp.
8. Serve hot with green chutney and chai.

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

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