Kothimbir Vadi

Cut the bottom one inch of the cilantro bunches and discard. Wash the remaining cilantro a few times to get rid of any sand in it.
Pat dry with paper towels to remove excess water. Chop them finely and put it in a big mixing bowl.
Mix half of the sesame seeds with all other ingredients (excluding cooking oil) into the chopped cilantro. Gradually add water, a little at a time, and mix well to form a dough. Note: Adjust the water based on the moisture content of the cilantro. The dough should be firm enough to shape into balls, but not so stiff that the vadis turn out dry.
Apply a few drops of oil to the hands and mold the dough carefully into three elongated 2-inch wide rolls that are just long enough to fit the steamer basket.
Carefully place them in a well-oiled steamer rack. Add water to the main pot and place the steamer basket on top of it. On medium heat, steam the rolls for 20 minutes
Turn the heat off and allow them to cool for 10 minutes. Cut them into ¼-inch thick discs.
Put a skillet on medium heat, put a little bit of oil, and then line up all the cut discs on the pan. Sprinkle some more sesame seeds and then cook them until both sides are crispy and golden brown. Serve hot.