Recipe

 Preparing the Dough:
Add coriander leaves, turmeric, red chilli powder, coriander-cumin powder, green chilli & garlic paste, salt, and oil in a mixing bowl.
Add sesame seeds, crushed roasted peanuts, rice flour, and gram flour (besan) and mix it well with gradually adding gram flour.
Add a pinch of baking soda to the mixture.
Add water as required to achieve a viscous, dough-like texture.
2) Shaping the Vadi: Take a square-shaped container or baking tray and grease it lightly with oil. Spread the dough evenly in the container, pressing it firmly to form a square shape. Ensure the surface is smooth and level.
3)   Steaming the Vadi:
After placing the container in a steamer, steam the dough on a medium-high setting for approximately 10 to 12 minutes or until it appears cooked through.
Use a toothpick to test for doneness; whether it pops out clean, the vadi is ready.
4)   Preparing the Chutney:
Blend together green chillies, desiccated coconut powder, coriander leaves, salt, lemon juice, and water to form a smooth paste. Adjust water or lemon juice for the desired consistency and taste.
Heat oil in a small pan. Add mustard seeds; when they splutter, add asafoetida and sesame seeds. Let them crackle for a few seconds, then add vadi and shallow fry it on both sides until it gets crispy.
5)  Serving: Allow the Vadi to cool for a few minutes, then gently cut it into square shapes. Serve the Kothimbir Vadi with the prepared chutney.
Tips and Cautions:
Ensure the dough is neither too dry nor too wet. Adjust the consistency by adding water or gram flour gradually.
Before adding the container containing the Vadi, ensure that the water in the steamer is boiling.
The Vadi shouldn't be overcooked as it could turn tough and lose its soft texture.
Allow the Vadi to cool before cutting to maintain its shape.