Kothimbir Vadi

40 mins
Serves 4 people
Author: Rajni Ram
Jump to recipe

Kothimbir Vadi is a savory Maharashtrian snack. They are steamed cakes made from Coriander/Cilantro and Gram flour/ Besan/ Chickpea flour. Coriander as I have mentioned in my previous posts is my favourite herb.

This recipe is very simple, flavourful and healthy. This snack has a strong resemblance to Gujarath’s Muthias( will blog this soon).
Traditionally this snack is deep-fried, but now one can shallow fry or saute in a small amount of oil too. This dish is cooked twice as it is steamed first and then shallow fried. It is soft and moist when steamed and develops a nice crunch when fried. It goes very well with the sweet chutney, garlic chutney or even ketchup, and makes for a great tea time snack. Made to bite-size pieces, they can be served as a starter in get-togethers. I have really wanted to try this recipe for a long while and I’m happy I did. Everyone at home was pleased by this dish.
While you are here please view other recipes by Rajjos kitchen like Semolina Cheese balls, Dahi Pohe, Stuffed Kuzhi PaniyaramsMoong dal Kachoris, and more…
Here is the recipe of Kothimbir Vadi for you

Ingredients

Ingredients

  1. Fresh Coriander finely chopped 2 cups
  2. Besan/Gram flour/ Chickpea flour 1 cup
  3. Green chillies 2-3
  4. Ginger 1 inch piece
  5. Garlic(optional)
  6. Salt as per taste
  7. Turmeric powder 1/2 tsp
  8. Red Chilli powder 1 tsp( or as per taste)
  9. Jaggery 1 tsp
  10. Tamarind pulp 1 tsp
  11. Curd 1/2 cup
  12. Water as required
  13. Baking soda 1/2 tsp
  14. Mustard seeds 1 tsp
  15. Jeera/cumin seeds 1tsp
  16. Grated coconut/ Desiccated coconut for garnish 1 tbsp
  17. Sesame seeds(white) 1 tsp
  1.  Wash the coriander leaves well and drain all moisture, chop them finely. Pour water into a steamer and get it going, so that by the time the batter is ready the steamer is ready. Now in a big mixing bowl take one cup of Gram flour, and add the green chilli and ginger paste, salt, followed by turmeric powder, red chilli powder, jaggery, tamarind pulp. Add the curd and mix well with a spatula. It should be a semi-wet mixture.
  2. Now take 1/4 cup water,and add half of it to the semi wet batter, and mix well. You should get a smooth and thick batter. Check consistency in picture. Now add the chopped coriander leaves to this batter and mix well.
  3. Now just before pouring the batter into the plate, add the Baking soda and mix well. Pour the batter into the greased plate and set it in the steamer for 15 minutes.
  4. After steaming, remove the plate and cool completely. Cut into squares or diamonds and set aside. In a flat pan, pour sufficient oil for shallow frying. Add the mustard seeds, and Sesame seeds place the cut Vadi pieces into the oil. Fry each side until light brown and crisp. Remove from pan. Repeat for all the pieces.  Sprinkle some roasted Sesame seeds and desiccated coconut to garnish and serve with chutney or ketchup.

Wash the coriander leaves well and drain all moisture, chop them finely. Pour water into a steamer and get it going, so that by the time the batter is ready the steamer is ready. Now in a big mixing bowl take one cup of Gram flour, and add the green chilli and ginger paste, salt, followed by turmeric powder, red chilli powder, jaggery, tamarind pulp. Add the curd and mix well with a spatula. It should be a semi-wet mixture. Now take 1/4 cup water,and add half of it to the semi wet batter, and mix well. You should get a smooth and thick batter. Check consistency in picture. Now add the chopped coriander leaves to this batter and mix well. Now just before pouring the batter into the plate, add the Baking soda and mix well. Pour the batter into the greased plate and set it in the steamer for 15 minutes. After steaming, remove the plate and cool completely. Cut into squares or diamonds and set aside. In a flat pan, pour sufficient oil for shallow frying. Add the mustard seeds, and Sesame seeds place the cut Vadi pieces into the oil. Fry each side until light brown and crisp. Remove from pan. Repeat for all the pieces.  Sprinkle some roasted Sesame seeds and desiccated coconut to garnish and serve with chutney or ketchup.

Notes:

  1. The ratio of coriander leaf to Besan/Chickpea flour  is 2:1, I recommend you stick to that, for the right texture.  Scale up the measures in the same proportion, for more quantity.
  2. Wash and drain the coriander leaves well before chopping.
  3. I have not used garlic, but it can be added.
  4. If you like the Vadis deep-fried, go ahead and fry them.
  5. I have tried this recipe with both Baking soda and Cooking soda. Baking soda gives it the perfect texture and rise. So I recommend you use this.

If you tried this recipe and liked it please comment below. I would love to hear from you.

If you want the recipes emailed to you leave your id in the homepage near the icon. Whenever we have a new post the recipe will be mailed to you. Thank you for showing interest in Rajjo’s Kitchen.

Leave a Reply

Your email address will not be published.

Get yummy recipes delivered to your inbox!

Be the first one to know about our new recipes. Leave your email below and get notified as soon as new recipes are published!