In a mixing bowl, add all the dry ingredients. Mix in chopped cilantro leaves. Slowly add water while stirring the mixture to make sure there are no lumps. The consistency of the batter should be smooth paste or soft dough.

Pour the batter into the greased pan. I used a 6 inch round steel container. To Proceed, choose one of the three different steaming options listed below.

Put a cup of water in main insert. Place a trivet in the main pot. Press SAUTE and let the water come to boil.

Put the container of the batter on the trivet. Put the trivet in the main insert. Cancel SAUTE. Close the lid. Pressure Valve to SEALED position. Choose MANUAL for 6 Minutes at high pressure. Once it finishes cooking, wait for 10 minutes and release leftover pressure.

Let the pan cool down a bit. Run a knife through the side of the pan and cut the cooked batter in square or diagonal shapes and remove from the pan. It should come out easily.

Put 1 cup of water in Pressure cooker and let it come to boil. Place a trivet in the cooker. Put the batter container on the trivet. Close the lid.

Let it build pressure and get to a whistle. Shut the gas off after 2 whistles. Wait 5 minutes and release the pressure by lifting the whistle till all the steam is released. Open the lid and take out the cooked batter container. 

Let the pan cool down a bit. Run a knife through the side of the pan and cut the cooked batter in diagonal shapes and remove from the pan. 

Add 4 cups of water in the Big Pot in which your batter container can fit. Let water come to a boil while making the batter. Place a trivet at the bottom, then place the batter container on it. Close the lid and cook for 15-20 mins or until the knife inserted comes out clean.

Let the pan cool down a bit. Run a knife through the side of the pan and cut the cooked batter in square or diagonal shapes and remove from the pan.

* You can eat steamed kothimbir vadi as is. To make Crispy Kothimbir Vadi use either shallow fry method or Air Fryer method listed below.

Heat oil in a frying pan. Add cumin and sesame seeds and let them sizzle. Carefully put all the cut pieces into the pan. Let them sizzle for few minutes. Turn them upside down and let them cook and crisp for another 5 minutes.

Remove the fritters on tissue paper so they absorb any excess oil. Garnish with additional cilantro leaves if desired and serve!

Place the steamed kothimbir vadi in a single layer on the air fryer basket. Spray some oil on them. Air Fry at 350 degree Fahrenheit 10-12 mins.

Midway through cooking, flip them upside down and spray some more oil on top. Vadis should become golden brown and crispy.

Garnish with additional cilantro leaves if desired and serve!