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Have you ever imagined that steamed can be soulful too, to give you a level of satisfaction that you feel it filling as well as healthy? I didn’t feel the magical taste and texture of this Maharashtrian delicacy Methi-Cothimbir Vadi(coriander is called kothimbir in the Marathi language) until I hadn’t tried to make it. Authentically this dish is prepared to add coriander leaves to the fermented chana dal but I had some fresh methi leaves also, so I decided to add both the greens. And the result was amazing enough to persuade me to make it quite often in my kitchen.
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The best part of this recipe is that it requires a few ingredients that are easily available in our kitchens. The variations are numerous, some make it with besan/gram flour and some with moong and green gram. Many people deep fry the steamed Vadi and some shallow fry it. I give a simple tadka of mustard and sesame seeds to the steamed vadi which is a guilt-free version for me of this nutritious dish
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Prep time – 9-10 hrs (soaking+ fermentation time) Cook time – 25 min Cuisine – Maharashtrian Course – Breakfast/Evening Snacks Author – Bharti Dhawan
INGREDIENTS FOR VADI
Chana dal/ split B
Dahi/curd – 2 tbsp
Finely chopped methi leaves – 1
Finely chopped coriander leaves – 1
Ginger, garlic and green chilly paste or finely chopped – 1 tsp each
Oil – 1 tsp
Salt – 2 tsp or to taste
Red chilly powder – 1 tsp or to taste
Turmeric/haldi powder – 1 tsp
Cumin powder – 1
Whole cumin seeds – 1 tsp
INGREDIENTS For Tadka/Tempering
Oil – 1
Mustard seeds – 1
STEP BY STEP
1- Grind soaked chana dal coarsely and add whisked curd. Keep for fermentation overnight in winters but takes less time say 4-5 hrs in summers. After fermentation, the volume of the mix will rise
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2- Grease a thali and prepare for steaming. For this add some water to the bottom of a kadahi. Keep a stand which is above the boiling water and prepare for the vadi mix
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3- Add all the ingredients mentioned above for the
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4- Pour the mix into the thali and place it on the stand. Cover the kadahi with lid and steam it at low flame for 20 minutes. Check with a knife, if it comes clean the
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5- cut the steamed vadi into desired wedges and prepare for tadka/tempering.
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6- Heat oil in a pan and add mustard seeds, curry leaves, green chilies and til/sesame seeds. Allow them to crackle
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7 – Pour the tadka over methi-kothimbir
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Notes
1- If you don’t want the process of soaking and fermenting the chana dal, replace chana dal with besan/gram flour. Ferment the besan- greens batter instantly with baking soda or fruit salt. Follow the remaining process same as above
2- Steaming can be done in the microwave at convection mode. For this place the mould with the batter inside a baking tray with water up to 3/4 of its height
3- authentically the steamed vadi is deep-fried or shallow fried, but I have given a simple take to it, keeping healthier