Ingredients:

• 2 cups Coriander leaves
• 1 1/2 teaspoons Red chilli powder
• 1 cup Gram flour (besan)
• 1/2 cup Bajra flour
• 1/2 cup Wheat bran
• 2 tablespoons Grated coconut
• 1 teaspoon Mustard seeds
• 1/2 litre Oil
• 2 nos. Red chillies
• 1 tablespoon Sesame seeds
• 1 cup Yoghurt
• 1 cup Water
• Salt

Method :

Combine all the dry ingredients, except the coconut and red chillies, with the coriander. Mix well and knead into a firm dough with small amounts of yogurt and water. Divide into rolls 6-8 inches long and 21/2 inches thick. Wet a clean piece of thin muslin and wrap the rolls in it. Steam these in a pressure cooker for 2 whistles or in a steamer for 10-15 minutes till they change colour.

Unwrap them and cool. Slice thinly. In a small pan, heat 2 tbsp.of oil, add mustard seeds and let them splutter and then add red chillies. Fry for 1 minute and pour over the sliced vadi. You can also deep fry the vadis instead of just seasoning them.

Serve hot garnished with grated coconut.