In a large bowl sift in the gram flour

Now add in all the spices, i..e turmeric powder, red chilly powder, cumin seeds, asafotedia and salt.

Make a paste of green chillies, garlic and ginger in a mortar and pestle or in your grinder.

Add it into the gram flour mix.

Add the chopped coriander and give everything a nice mix.

Add just enough water so that the mixture comes together.

Let the batter rest for 10 minutes.

In the traditional method, add everything except the water.

Slowly press the mixture with your hand. Coriander will release the moisture and help it in binding

If required add 1 tablespoon of water at a time just to combine everything.

Now grease your hands with oil and make a log or form a cylindrical shape with half of the dough.

Transfer this to a greased steamer plate.

Repeat for the remaining dough.

In a steamer or wide pot put some water to boil. (About 3 cups of water)

Grease 1, 8 inch steel plate which has a rim. The plate size should be according to your steamer vessel. It should fit in properly and you should be able to lift it.

Grease the plate with oil.

Put the plate without the batter in the steamer. It heats up the plate and helps in making the soft and nice vadi.

Once the water comes to a boil, remove the plate.

Pour the batter on the prepared greased plate. If using traditional method, keep the prepared vadi logs, on the greased plate.

Cover and steam for 15-20 minutes.

Once done remove and let it cool for 10 minutes.

After 10 minutes, cut it into desired shape.

One can enjoy them hot steamed too. If required a tadka of mustard and sesame seeds goes well with this.

Add a tablespoon of oil in a pan.

Once the vadi’s are cooled down, shallow fry or pan fry on slow to medium.

They are done when they are golden brown on both the sides.

One can add a teaspoon of sesame seeds and grated coconut for garnish.

Enjoy with some tea.