Makes: 28 pieces
Cooking time: 1 ½ hr
2 cups gram flour (besan)
1 tbsp rice flour
1 tsp turmeric
1 tbsp sugar
¼ tsp asafoetida (hing)
1½ tsp salt, or adjust as per taste
Oil, for sautéing and deep-frying
1 tsp jeera (cumin seeds)
1½ tsp garlic paste
1½ tsp ginger paste
1½ tsp red chili powder
1¼ cup cilantro (coriander leaves / kothambir), finely chopped
2½ tbsp peanuts, roasted and crushed
Sesame seeds, as required for some added crunch
In a bowl, take besan. Add rice flour, turmeric powder, red chili powder, sugar, hing and salt. Mix everything together. Slowly add water and keep stirring so that there are no lumps formed in the batter. Keep it aside.
1. Heat oil in a pan and add cumin seeds, ginger paste and garlic paste. Then add chopped cilantro leaves and sauté it for 2-2 ½ mins on medium flame.
2. Add crushed roasted peanuts in the pan and mix well.
3. Slowly pour the besan batter into the pan and keep stirring continuously making sure no lumps are formed. Keep the batter on medium heat and continuously stir until the mixture thickens. Turn off heat once the mixture is thick.
4. Take a baking dish or a deep flat plate and grease it well with oil.
5. Sprinkle some sesame seeds on the dish / plate (optional).
6. Add the thickened mixture to the dish and spread it evenly to form approximately ¾ inch layer.
Then keep it aside for cooling and let it set for a minimum of 1 hour.
7. After it sets, cut with a knife into square shapes (vadis) or any other shape of your choice.
8. In a deep fryer pan, heat about 3 inches of oil on medium heat, for deep-frying the vadis. Drop the vadis in oil and fry until they turn golden brown. (Instead of deep frying the vadis, they can also be shallow fried in a frying pan.)
Serve hot with green chutney or tomato ketchup.