Kothimbir Wadi is well known to many to us as a Marathi recipe of savory steamed cilantro cakes. Shepu Wadi is a similar appetizer made of fresh Dill leaves or Sabasgi and protein rich gram flour. These have a nutty flavor of sesame seeds and peanuts.
Chickpea Flour/Gram Flour/Besan - 1 cup
Rice Flour - 1/4 cup
Dill/Sabasgi/Shepu - about 3 cups
Roasted Peanut/Groundnut Powder - 2 tsp
White Sesame Seeds/Til - 1 1/2 tsp
Coriander/Dhania/Dhane Powder - 1 tsp
Cumin/Jeera Powder - 1 tsp
Turmeric/Haldi - 1/4 tsp
Black Pepper Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Baking Soda - 1/8 tsp
Green Chilli Paste - 1 tsp
Ginger/Adrak Paste - 1 tsp
Molasses or Jaggery or Sugar - 1 tsp
How to make Shepu Wadi:
- Finely chop dill leaves with tender stems. In a mixing bowl, add all the ingredients except oil. Mix well and add water little at a time to form a thick batter. You will need around 1/2 cup - 3/4 cup water.
- Pour this batter in a greased vessel. Steam for 12 - 15 minutes or until a toothpick pricked in the centre comes out clean. I used a pressure cooker.
- Let the steamed Shepu Vadi cool completely. Cut it into desired shape. Shallow fry the cut wadi pieces in a pan/skillet. You can also deep fry them.