Kothimbir Vadi (Steamed Cilantro Cakes)

Savory cilantro or coriander cakes made of chickpea flour.  A healthy Maharashtrian recipe, perfect as an appetizer or as a side dish.

Ingredients:

Chickpea Flour/Gram Flour/Besan - 1 1/4 cups

Rice Flour - 1/4 cup

Cilantro/Coriander/Kothimbir Leaves - about 3 cups

Roasted Peanut/Groundnut Powder - 2 tsp

White Sesame Seeds/Til - 1 1/2 tsp

Coriander/Dhania Powder - 1 tsp

Cumin/Jeera Powder - 1 tsp

Turmeric/Haldi - 1/4 tsp

Black Pepper Powder - 1/4 tsp

Garam Masala - 1/4 tsp

Baking Soda - 1/8 tsp

Green Chilli Paste - 1 tsp

Ginger Paste - 1 tsp

Molasses or Jaggery or Sugar - 1 tsp

Salt

Oil for frying

How to cook Kothimbir Wadi:

Finely chop cilantro leaves (with tender stems).  In a mixing bowl, add all the ingredients except oil.  Mix well and add water to form a thick batter. Batter consistency is similar to dhokla or idli. Pour this batter in a greased vessel and steam for 12 - 15 minutes or till a toothpick comes out clear.  I used a pressure cooker.  Let the steamed Kothimbir Wadi cool completely. Cut it into desired shape.  Shallow fry the steamed vadi in a pan/skillet. You can also deep fry them.  Serve as a side dish with rice.