Hear sufficient water in a steamer and it boil. Grease a steaming plate and keep aside.
Meanwhile in a large bowl take 1 cup besan, 1/3 cup rice flour, 1 tsp salt, 1 tsp meetha soda, 1 tsp jeera, 2 pinch hing, 1 pinch ajwain, 0.5 tsp haldi, 1 tsp red chili powder, 1 tbsp ginger paste. mix all and add sufficient water to make a drooping consistency batter.
Now add chopped fresh methi leaves and mix well.
Pour the ready batter in to a greased steamer plates and spread evenly.
Steam for 25 minutes or until a toothpick inserted comes out clean.
When done remove the cake over a grill and let it cool down to room temperature.
When its cooled, cut in to bite sized pieces and keep aside.
Now heat oil in a wok or pan. Take 0.5 cup besan and 0.25 tsp salt in another bowl, add sufficient water and make a thin paste and dip all wadis one by one in batter and fry at medium heat until golden brown.
Serve hot with green and red chutney. Enjoy!
Steaming time may vary as per the type of your steamer, so check after 25 minutes, if not done steam for another 5-6 minutes.
Do not slice when it is hot.
Fry the wadis at medium to high flame, though there is nothing to cook, you no need to fry for long time, fry it for just outer layer.
You may also serve it warm once steamed, you might no need to fry.
Or you may also fry it without the besan batter coating.
Serve it the way you love to eat, but do not forget to enjoy.
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