KOTHIMBIR VADE (THALI)
This is one of my favorite teatime snacks. Lots of chopped cilantro held together by gram flour, twice cooked — steamed and then fried. Like a herbaceous panisse (and maybe this is why I love panisse so much).
I was intrigued by her version because it’s made differently than the way I usually make these, but exactly as another category of dishes (Muthia / Gatta) would be.
Chopped cilantro is mixed with gram flour and some spices, then oil and water are added to knead to a dough. The dough is steamed until cooked, cooled, sliced, and then pan-fried. (My usual way to make this is to mix a thick batter, steam as a cake, then cut up and pan-fry – similar to panisse).
This version was nice, but a drier texture than the dish I usually make (gram flour alone will do that too). I ate some as a snack, and some as a component of dinner.
I made a second round using the method from Pangat, soaking and grinding dry dal. Also tasty, but a totally different flavor and texture.
