METHI KOTHIMBIR VADI / FENUGREEK CORIANDER VADI / मेथी कोथिंबीर वडी
INGREDIENTS
Soaked moong dal / split green gram
|
1 cup
|
Soaked chana dal / split bengal gram
|
1 cup
|
Finely shredded methi / fenugreek leaves
|
1 cup
|
Finely shredded coriander leaves
|
2 cups
|
Rice flour
|
2 tbsp.
|
Ginger garlic green chilli paste
|
1 tbsp
|
Haldi / turmeric pdr
|
¼ tsp
|
Garam masala pdr
|
¼ tsp
|
Sugar
|
¼ tsp
|
Salt
|
T.T.
|
Eno fruit salt OR edible soda
|
¼ tsp OR a pinch
|
TADKA
|
|
Oil
|
1 tbsp.
|
Rai / mustard seeds
|
¼ tsp
|
Heeng / asafetida
|
A pinch
|
Curry leaves
|
4 – 5 nos
|
2.
To it add the methi leaves, coriander leaves,
ginger garlic green chilli paste, salt, haldi, rice flour, sugar, garam masala
pdr.
4.
Add in a little lime juice if you like and add
the eno fruit salt.
6.
Pour into a greased plate, steam them for 15 – 20
min.
7.
Remove and insert a sharp knife in the centre. If
it comes out clean then the vadi is cooked.
8.
Cut it into squares. Allow to cool.
9.
Heat oil separately, add in rai, when it
crackles add in heeng and curry leaves.
10.
Pour it over the cut squares and serve at room
temp.
11.
Instead of giving a tadka on top you can also
deep fry the vadis till golden and crisp.
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