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1 cup - gram flour (besan)
1 cup - sorghum (jowar) flour
2 cups -
2 flakes -
1/4 tsp -
1 tsp - sesame seeds
1/2 tsp -
1/4 cup - oil or
oil to deep fry
How to Make Kothmir Vadi
Mix all ingredients except oil to deep fry.
Add very little water, knead into a slightly stiff dough.
Shape into 5 - 6 inch long cylindrical rolls, 1 inch thick.
Put water in a steamer, place over heat to boil.
Place rolls in a perforated tray over water.
Take care to keep center vacant for steam circulation.
Close lid, steam for 10 - 12 minutes.
Keep aside for 10 minutes.
Remove and cool in a large plate.
Slice into 1/2 - 3/4 cm. rounds.
Heat oil for deep frying.
When hot, add a few rounds, fry till crisp and light golden.
Drain, repeat for all rounds.
Serve hot with green chutney, sauce, or tamarind chutney.
They also taste great cold, with hot tea or coffee.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.