Wash and drain coriander.

Spread them on paper towels and pat them dry.

Chop finely and set aside.

In a bowl mix together besan, rice flour, salt, red chilly, coriander and cumin powders, sesame seeds and turmeric powder.

In a mortar and pestle, crush ginger, garlic and green chillies until a coarse paste forms.

Add it to the flour mixture.

Add the chopped coriander leaves and mix well.

Add two or three tables spoon of water and bring the dough together.

Divide the dough into two equal portions.

Roll them into logs.

Place them in a steamer and steam cook for 8-10 minutes.

Remove from the steamer and allow it to cool.

Slice it into 1/2 inch slices and set aside.

Heat a tawa, drizzle some oil and arrange all the slices on it. Once browned, flip them and cook the other side until uniformly browned.

Serve them hot with green chutney.