Massvadi

Heat up oil in a pan. Add hing and let it sizzle up.Add ginger garlic green chilli paste.You can use red chilli powder instead of green chilli.Fry for about a minute.Add turmeric powder and mix well.Add water, salt and mix well.Bring it to boil.When water boils add besan and mix well quickly. No lumps of besan should be formed. Take a steaer and cook on medium heat for about 7-8 minutes to remove rawness of besan

Heat up a pan on medium heat.Add sesame seeds and poppy seeds.Roast on medium heat until these turn nice golden.Take these out into a blender jar and blend into fine powder.In the same pan add dry coconut and roast until it turns nice golden.Transfer roasted coconut into blender jar having poppy seeds and sesame seeds’ powder.In the same pan add oil.Add onion and garlic.Fry onion until it turns nice golden.Turn off the gas and let the onion cool down a little.Transfer the onion into blender jar.

Add varhadi masala, a little red chilli powder and salt.Blend this a little. Give a few pulses.Make sure it is not blended into paste.Add coriander and give it a few pulses.Take the mixture into a bowl. Stuffing is already.

You can remove the lid and stir the besan well at the intervals.Turn off the gas.Take a cling wrap and spread a little dry coconut and coriander.You can use a plastic paper or cotton napkin or handkerchief instead of cling wrap.Divide the besan mixture into 2 portions.Coat you hands well with oil.Put 1 portion of besan on the coconut and roll it into vadi with hands.

Add the stuffing in it and press it a little so that the stuffing won’t come out after cutting vadi.Lift the paper from one side and release the vadi.Repeat the same procedure to other side and seal it.Give vadi a little triangular shape like fish. Masvadi is ready to serve.