Besan| Kadalaimaavu 1/2 cup Coriander leaves 1/2 cup (finely chopped) Green chili 1 Ginger a small piece Red chili powder 1 tsp Rice flour 1 tblsp Peanuts 1 tblsp (optional but recommended) White sesame seeds 1 tsp Cooking soda a pinch Salt as needed Lemon juice 1/2 tsp Turmeric powder 1/4 tsp Oil 2 tblsp Mustard seeds 1/4 tsp Asafoetida 2 pinches Grated coconut 1 tblsp (to garnish)
Make a paste of ginger and green chili using a mortar and pestel. Else you can grate the ginger and finely chop the green chilli too.
Roast the peanuts and take out the skin and coarsely powder it in a mixie. I used the store bought roasted peanuts.
In a wide bowl add the besan, coriander leaves,rice flour,ginger chili paste, peanut powder, sesame seeds(no need to roast), red chili powder, turmeric powder, salt and baking soda. Mix the ingredients well.
Add water to make this into a thick batter. It took 1/2 cup water for me to reach the right consistency. It depends upon the texture of the flour. So adjust accordingly. Let the consistency be like a idli batter. Grease a shallow plate and pour the batter to this.
Steam this in a idli maker or u can use a pressure cooker too. If using pressure cooker do not put the weight. I put water inside the idli pan and put a vessel filled with water and on the top of the vessel i kept the plate. Cover it and let it steam for 15-20 minutes.
Once it is done allow it to cool and cut them into squares or diamonds.
I cut into squares.
Now you can either deep fry this as it is done traditionally or you can pan fry it. Heat oil in a flat non stick pan and put the mustard seeds to this. Add asafoetida to this. When the mustard splutters, lower the flame and add place the cut squares on the pan.
When one side become golden brown,flip on to the next side.
When both sides become golden brown colour, switch off the flame. Sprinkle some freshly scrapped coconut. Serve hot with tea or coffee.
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