METHI KOTHIMBIR VADI / FENUGREEK CORIANDER VADI / मेथी कोथिंबीर वडी

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

METHOD:

1.       Grind the moong dal and chana dal separately to a smooth paste. Mix them together.

2.       To it add the methi leaves, coriander leaves, ginger garlic green chilli paste, salt, haldi, rice flour, sugar, garam masala pdr.

3.       Add little water if required and mix to form a thick batter.

4.       Add in a little lime juice if you like and add the eno fruit salt.

5.       Mix it up well. The batter will form bubbles and will froth a little. Use the soda sparingly as even a little more will give an extremely off flavor to the end product.

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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