I am writing my blog after a long break. Actually, my computer had a break-down ! The hard disc had crashed and due to which I lost a lot of my text documents (including my recipes). I will now have to retype them all over again. Luckily, all the photos were saved. I now have a new hard disc and so here I am !
Kothmeer Wadi - Lightly fried slices
Kothmeer Wadi as the name suggests, is a typical Maharashtrian dish. This is very tasty dish/snack It is generally prepared when coriander leaves are available in plenty. I prepared this last week and thought I shall share this with you.
Channa Dal (yellow split gram)
1 big bunch
Cummin (jeera) seeds
Coconut scrapings (optional)
- Clean and wash channa dal ( yellow split gram) and soak it in water for two hours. Drain. Then grind it coarsely without adding water.
- Clean and wash coriander leaves (use the stems too if they are tender) and drain and chop it finely and keep aside.
- Grind cumin, garlic, green chillies, asafoetida and coconut scrapings (if using) with a little water to a fine paste.
- Now mix the (1, 2, & 3) ground gram, chopped coriander leaves, and the ground paste. Add salt.
- Mix well.
- Take half the quantity of this mixture and roll it with hand to form a thick roll as in the above picture. Alternatively, this mixture can be tightly filled upto the brim in a coffee mug (lined with a little oil) and the mug overturned with a sharpjerk to get a neat roll.
- Once all the rolls are made (roughly 2-3 rolls) steam them (without the whistle) in a cooker for 15 minutes
- When cooled, cut each roll into ¾” slices.
- Fry these slices on both sides with a little oil in a frying pan till lightly brown.
- Serve hot.
These slices, when cooled can be preserved in the fridge for a few days. The slices need not be fried all at once.
This dish can be served as a side dish or as a snack by itself.