2 cups fresh coriander leaves, chopped
1 cup gram flour
1/2 cup rice flour (optional, for crispiness)
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1-2 green chilies, finely chopped (adjust to taste)
1 teaspoon ginger paste
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
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1/2 teaspoon red chilli powder (adjust to taste)
1 teaspoon salt (adjust to taste)
1 tablespoon lemon juice
Water, as needed
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Ingredients for tempering
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds (optional)
A pinch of asafoetida
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Mix coriander leaves, gram flour, rice flour, green chilies, ginger paste, cumin seeds, mustard seeds, turmeric powder, red chili powder, salt, and lemon juice in a bowl.
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Mix thoroughly and gradually add water to create a thick batter that can hold shape without being too runny.
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Steam for 20-25 minutes or until a toothpick inserted in the center comes out clean.
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After steaming, allow it to cool for a few minutes before dividing it into small squares or rectangles.
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Heat oil in a pan over medium heat, add mustard seeds, splutter, then add sesame seeds and a pinch of asafoetida.
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Place kothimbir wadi pieces in a pan and shallow fry until golden brown and crispy on both sides.
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