Kothimbir Wadi with Rassa

Kothimbir wadi with Rassa in Marathi Time: 35 minutes Serves: 2 to 3 Ingredients: For Kothim...

Kothimbir wadi with Rassa in Marathi

Time: 35 minutes
Serves: 2 to 3

For Kothimbir Wadi:
2 cup Cilantro, finely chopped
1/2 to 3/4 cup Besan (I had added some jowar flour too)
3/4 cup water
1 tsp Rice flour
4-5 Garlic cloves
1/4 inch ginger piece, grated
2-3 green chilies
1/4 tsp Turmeric powder
1/2 tsp cumin seeds
1 tbsp Oil
Salt to taste
For Kat (Rassa):
1/2 cup dry coconut, grated
1 tsp grated garlic
1/2 tsp grated ginger
1 tsp red chili powder
1/4 tsp cumin seeds, 1/4 tsp hing, 1/4 tsp turmeric powder
1/2 tsp dry mango powder
2 tbsp cilantro, finely chopped
2 tbsp oil
Salt to taste

Kothimbir wadi:
1) Mix chickpea flour, water and rice flour. Mix nicely and make a smooth batter. Add salt to taste. There shouldn't be any lumps in the batter.
2) Heat oil into a pan. Add turmeric, cumin and ginger-garlic-chili paste. Stir and add chopped cilantro and saute for 1 minute. Turn the heat to medium. Now add the chickpea batter and stir vigorously. If you stop stirring lumps can be form. Stir until mixture becomes thick. Cover the pan and let the mixture cook. Stir occasionally to avoid burning.
3) Mixture should become doughy in consistency. Once mixture in cooked well, turn the heat off.
4) Grease a plate. Spread the mixture evenly, pat with fingers and make even layer. Let it cool down. Then cut into medium squares.
Deep fry or shallow fry the vadis.
1) Dry roast coconut till light brown. Add roasted coconut, ginger, garlic and cilantro to mixie. Grind well.
2) Heat oil into a kadai. Add cumin seeds, hing, turmeric powder and red chili powder. Add the ground masala. Saute for couple of minutes. Add 1.5 cups of water. Boil for 4-5 minutes.
3) Add salt and dry mango powder. Add kothimbir wadis and simmer for a minute. Serve immediately.

1) You can serve hot rassa and kothimbir wadi separately. Combine it while eating. It tastes great anyway :)


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