|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|
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.