Ingredients

• 2 cups chopped Coriander (Cilantro) leaves
• 1 cup Besan (gram flour)
• 1/4 cup Rice flour (for crispiness)
• 1 tbsp Ginger-green chili paste
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Sesame seeds
• A pinch of Asafoetida (hing)
• Salt to taste
• Water, as needed
• Oil for frying

Instructions

1. In a bowl, mix the chopped coriander, besan, rice flour, and all the spices.
2. Add a little water at a time to form a thick, sticky dough. Do not add too much water.
3. Grease a steamer plate. Spread the dough evenly on the plate.
4. Steam for 15-20 minutes, or until a knife inserted comes out clean.
5. Let the steamed block cool down completely. Then, cut it into squares or diamonds.
6. You can serve these steamed vadis as is, or you can shallow fry or deep fry them.
7. To fry, heat oil in a pan. Gently place the vadis and fry until they are golden and crisp on both sides.
8. Serve hot with chutney.