Coriander Dhokli, Coriander Wadi or Kothambir Wadi

Ingredient

1. Gram flour- 1 cup
2. Wheat flour- ½ cup
3. Selamoni or Rava- ½ cup
4. Chopped coriander leaves- 1 cup
5. Turmeric powder- 1 tsp
6. Oil- 2 tsp
7. Cumin seeds- 1 tsp
8. Ginger & garlic paste- 1 tbsp
9. Tamarind chutney- 5 tsp
10. All purpose flour- 2 tsp
11. Roasted sesame seeds- ½ cup
12. Fruit salt or Eno- ½ tsp
13. Juice of ½ lime
14. Salt to taste
15. Oil for frying

Method:

1. In a bowl mix Selomani, wheat flour, Gram flour, turmeric powder, roasted sesame seeds, lime juice, salt & add water enough that there is no lumps and and its in a semi liquid form.
2. Now in a fry pan add 1 tsp of oil, as the oil warms up add cumin seeds and as the seeds starts to crackle add ginger-garlic paste and mix well and let it cool down then add it to the bowl mixture prepared
3. Grease a wide vessel which can be steamed
4. Add fruit salt to the mixture and shift mixture to greased vessel
   
5. Now steam this mixture for around 15 minutes, and check with a knife whether poking the batter that it comes out clearly then the batter is steamed enough and can be put aside for cooling
   
6. After cooling, cut the steamed dough in equal pieces and fry them on medium flame.
   
7. As the colour changes to golden red, remove them and serve yummy kothambir wadi with green chutney

Shengdana South Indian Chutney

Time taken-15 minutes

Ingredients

1. Peanuts-1 cup
2. Urad daal-1/2 cup
3. 1 cup curd
4. Garlic-4 cloves, chopped
5. 1 chopped green chilli
6. 5-6 curry leaves
7. 1 tsp mustard seeds
8. Coconut Oil- 4 tsp
9. Salt as per taste

Method

1. Roast Peanuts and remove the red cover of peanut and keep aside to cool
2. Roast urad daal and keep aside to cool
3. As urad daal and peanut cools down grind them to powder
4. In bowl add curd and grind powder of urad daal and peanuts.
5. Now take a fry pan, add oil, as the oil heats up add mustard seeds, curry leaves, garlic.
6. When the garlic colour changes to golden, add the curd mixture to fry pan and then add salt, ¼ cup of water, mix well
7. Your instant chutney is ready to serve with dosa, idli, vada, etc

Mumbain Vada Pav

Yummy Tasty Vada Pav

Ingredients:

For Vada

1. 3 cups of boiled and mashed potatoes
2. 3 green chilled roughly chopped
3. 2 inch og peeled and roughly chopped ginger
4. 1 1/2 tspns of mustards seeds (rai/sarson)
5. 1/2 tspns of asafoetida (hing)
6. 10-12 curry leaves
7. 1/2 tsp turmeric powder
8. 1/2 lemon
9. 3 tsp chopped coriander leaves
10. Salt as per taste 

For Outer Covering:

1. 3/4 cup of Gram flour (Besan)
2. 1/4 tsp turmeric powder
3. 4-5 pinch of salt
4. a pinch of baking soda

Other Ingredients:

1. Pavs or plain buns
2. Dry Garlic Chutney
3. Oil for deep frying

Method:

1. Pound the green chillies, ginger and garlic using a mortar and pestle.
2. Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
3. Add the pounded mixture and sauté again for a few seconds.
4. Add the potatoes, turmeric powder, lemon, coriander leaves and salt and mix well.
5. Remove from the fire and cool
6. Divide it in 8-10 equal portions. Shape into rounds
7. In a bowl combine all ingredients of outer covering with 1/3 cup of water
8. Dip each vada in this gram flour mixture
9. Deep fry in hot oil, till golden brown. Drain Oil and keep aside.

Tips:

1. Slice each pav into haf, spread Dry garlic chutney, place a vada and serve immediately.

Vada Pav Dry Chutney

Ingredients:

1. ½ cup of roughly chopped garlic
2. 1/3 cup of roasted Peanuts
3. ¼ cup of roasted sesame seeds
4. ½ cup of grated dried coconut
5. 10 dried Red Chillies

Method:

1. Roast all the ingredients one by one
2. Keep them aside for to cool down
3. Grind all the ingredients together and your lahsun vada pav chutney is ready. 

Tips:

1. Some times it happens that garlic or peanut is not roasted well and its not possible to grind the mixture without water, in this case add water and grind all the item together
2. And shift this wet mixture in a pan and just roast it at slow flame stirring continnuously, after 7-10 minutes you will observe the mixture turning in powder.