Kothimbir Methi Vadi: Green Coriander and Fenugreek Fritters for winter dinner recipe!

Escape the winter chill with this authentic Gujarati treat: a fragrant, steamed and lightly fried Kothimbir Methi Vadi bursting with fresh coriander, fenugreek, and seasonal green garlic, traditionally served as a healthy, warming side with rustic Bajari Rotala.

Methi Vadi recipe is made in the winter season because some green ingredients are only easily available in the market in winter only. Chola dal is made from dry Chawli- a black mark on its curve. Kothimbir Methi Vadi's ready flour is also available in the grocery store or you can make it as mentioned below also.

INGREDIENTS
Dal		Green Leaves & Spices		Others Ingredients
Chola Dal	500gm	Methi Bhaji	500gm	Vegetable Oil – 1 cup	1 cup
Chana Dal	150gm	Green Garlic	250gm	Ginger – 200gm	200gm
Moong Dal	250gm	Coriander Leaves	250gm	Garlic Cloves- 200gm	200gm
Urad Dal	100gm	Green Chilis	750gm	Salt	As required
				Asafoetida	1 Pinch
				Cooking Soda	1 Pinch

The nine steps to the Kothimbir-Vadi recipe.

The nine steps green coriander and fenugreek fritters make for tasty, tangy, and spicy winter recipe.

1. Start the procedure in the morning. Firstly, take Chaula + Chana dal in one vessel, mix both, and wash properly two three-time.
2. Secondly, take Moong Dal + Urad dal in one another vessel, mix both, and wash properly two three-time. Now take good amounts of pure water and fill in both vessels, more than 1½ inch of that mixture level, cover it, and soak it for 9 to 10 hours. Now in the evening, drain all water from both of the vessels; wash the dals, and coarse-grinding little-little quantities in numbers times, in a mixer by adding 1 tbsp water to grind dal easily. Take all these ground mixtures in a separate big round bowl as shown in the picture, and mix it.
3. Thirdly, chopped all ginger, cloves, green chili, and grinding them until smooth. Take out to that into dal mixture vessel.
4. Fourthly, start grinding one by one individually, methi bhaji, green garlic, coriander leaves until smooth; add into dal mixtures, after squeezing all water from these green pastes to one small bowl. 
5. Fifthly, add salt by taste, add asafoetida, cooking soda, add oil, and mix all those ingredients very nicely. If you feel this mixture dry then you can add little water which squeed from the green paste.
6. Sixthly, cover the mixture’s vessel and keep it aside overnight.
7. Seventhly, the next day morning, start putting a small-small size Vadi on cotton cloth, in the sunlight area full day as shown in the picture.
8. Eighthly, in the evening, takes out all little dry Vadi in the big vessel and puts it in the house.
9. Ninthly, likewise another two days, these Vadi has to put in sunlight for proper dry and then collect it two-three airtight jar which has to be put in a cool area. In summer you can put it in the freezer also.

💡Pro Tips: 

These ready dry Vadi you can cook along with tomatoes, Bringle, or onions-potatoes veggie by add 10-15 Vadi in it.

Serving Suggestions 

Serve these veggie made of with these vadi along with Bajari-Rotala, it makes the taste much better then you expect.

This is a very tasty, tangy, and spicy VADI which you can eat during the winter season which keeps you warm. This is one of the very healthier recipe.

Makes: More than 1.5kg green dry vadi which you can store for a year.

Hope you liked this recipe and this food- Kothimbir-Methi VADI.