Methi-Kothimbir Wadi

Ingredients

Main	Spices	Generic
1/2 bunch Dhania	1 tsp red Chilli Powder	Oil
1/2 bunch Methi	4-5 Green chillies	Salt
2 cups Chickpea Flour	1 tsp Grated Ginger	Sugar
1/2 cup Yoghurt	1 pinch Turmeric
	1 pinch Hing
	1 pinch Eno Salt
	1 pinch Chat Masala
	1 pinch Aamchur

Method
Finely chop the Dhania Methi leaves and the green chillies.
In a bowl, assemble the leaves, green chillies all the spices, yoghurt, Chickpea flour, salt, a tsp of sugar.
Add a cup or two of water and mix well to remove all the lumps.
Add only enough water to keep the batter in a fairly viscous consistency.
Grease a cooker vessel/Dhokla vessel with oil and por the batter onto it.
Steam this in the cooker without a whistle for 12-15 minutes.
Let it cool for about 5 minutes.
Invenrt the vessel on a flat plate to get a nice smooth cake of Kothimber wadi.
Cut this cake into wedges and pan roast the wedges on all sides using a little oil until all sides are golden and crisp.
Serve hot with Dhania chutney or Ketchup.