- Mix the coriander leaves, flours, spice powders, salt and 1 teaspoon warm ghee. Knead into a soft dough adding just as much wateras required. Divide this dough into 4-5 portions.
- Grease your palms with a little ghee and roll each portion into 2 inch thick cylindrical shapes. Place these long rolls in a vessel that fits in a pressure cooker. Steam without the whistle for 10 minutes.
- Cool the rolls and chop into bite-sized pieces, approx.1/2 inch thick.
- In a wok, heat the remaining ghee for tempering. Pop the mustard seeds and add the sesame and carom seeds. As they start crackling, add the asafoetida and curry leaves. Toss the vadis into this tempering and switch off the flame.
- Serve a modest portion of vadis per person as a tea time snack.