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Ingredients
- 2 cups fresh cilantro leaves, finely minced
- 1 cup besan (chickpea or gram flour)
- 2 tbsp rice flour
- 2-3 small green Thai chilies, finely minced
- 1/2 inch piece of ginger, peeled and finely minced
- 1 large garlic clove, finely minced
- 1 tsp toasted sesame seeds
- 1 tsp kala masala (or garam masala)
- 1 tsp turmeric
- pinch of asafetida (hing)
- juice of 1/2 lemon
- salt to taste
- water as needed to make the batter
- oil for shallow frying
Details
Preparation
Step 1
In a large mixing bowl, combine the cilantro leaves with the green chilies, ginger and garlic. Add the toasted sesame seeds, kala masala, turmeric, asafetida, besan, rice flour and lemon juice. Slowly add water and mix well to form a thick batter without any lumps.
Pour the mixture into a greased pan (or whatever dish will fit into your pressure cooker, steamer…). Tap it gently on your countertop. Place the dish into your steaming apparatus(if you are using a pressure cooker, the “weight” is not necessary) and let steam for 30-35 minutes or until a toothpick can be inserted cleanly in the center.
Remove and let cool. At this point the dish is completely edible and may be served. But for a tastier version, heat a deep skillet on medium heat. Add enough oil for shallow frying.
Remove the cilantro “cake” and cut into even pieces. Fry in the hot oil until golden brown on all sides. Drain well and serve with your favorite chutney.
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