Kothambeer wadi

Heat coconut piece in open flame. Just burn it a little. Not completely.

Chopped green chilli and ginger, crush with hand crusher. Then add burnt coconut, and crush again. Then add coriander seeds and crush it again. Keep aside.

In a bowl add gram flour and besan, add salt and required amount of water and mix well so no lumps remain. Prepare thin batter.

Heat oil in a large pan. Add cumin seeds, wait to crackle, then add asafoetida and crushed paste and turmeric and chilli powder. Turn off heat. Mix well and add chopped coriander. Mix once and add flour's slurry. And mix well. Now turn on flame, cook the mixture for 4-5 mins on medium heat or till thickened like a dough.

Spread oil into thali and grease it. Later spread the mixture and let it cool down. Cut with a greased knife.

Heat oil in a large nonstick or any thick bottom vessel and add cut cubes or pieces of wadi into it. Make crispy and light brown both the sides.

Serve hot with green or red chutney.