Pluck the leaves and discard the stems.
Wash the leaves very well by dunking them into the water.
Spread the washed leaves on the kitchen or paper towel, pat dry the leaves. If you have time then let them dry on their own.
Chop the cilantro leaves and keep them aside.
Make a coarse paste of ginger, garlic, green chilies without adding any water.
Take chopped cilantro, besan, rice flour, salt, baking soda, prepared paste, spices (red chili powder, turmeric powder, coriander powder) and sesame seeds in a bowl.
Mix thoroughly using your fingers and thumb.
Then add little water at a time and knead into a dough. Because of besan it can become sticky, so you may need to wash your hand, apply oil on your palm and knead into a smooth dough.
Prepare the steamer by adding a glassful or two of water and let it come to a simmer. Grease the steamer tray.
Divide the dough into two equal portions and roll into 6-inch cylinder logs.
Arrange the logs in a steamer tray a few inches apart.
Steam for 17-18 minutes. Check by inserting a knife or toothpick in the center. It should come out clean.
Remove it from the steamer, let it cool to touch, then slice into half inch thick slices.
serve zero oil Kothimbir vadi with tomato ketch up
