Kothimbir vadi is an addictive, flavorful Maharashtrian snack made with coriander leaves and gram flour as main ingredients.
You can prepare this as an evening snack on a rainy monsoon and serve hot with your favorite sauce/ dip.
Check out this Khaman recipe on this site, and pairs well with this amazing green chutney recipe.
[feast_advanced_jump_to]💭 About
Kothimbir means Coriander leaves in Marathi. I could relate this to Tamil word Kothamalli as well.
Wadi meaning similar to a piece of cutlet or you can also relate it to vada like me (a deep fried piece of snack)
As I have shared before, love Maharashtrian cuisine, right from famous Bakarwadi, Puneri Chiwda, Misal pav to the super simple comfort food poha, I just love it.
So it pushed me to try this too, I adapted the recipe from this video.
🥘 Ingredients
Here are the ingredients needed to make kothimbir vadi.
- Gram flour - Besan as known widely in India (ground chana dal). Chickpea flour (ground chickpea) works as well. Sieve firstly.
- Coriander leaves - I used the Indian variety, you can use any available one in your part of the world. Get rid of the thick stems and use only leaves with thin stem.
- Sesame seeds - one of the very common ingredient in Maharashtrian food, my favorite too.
- Green chilli - For spice and flavor, you can use chopped/ crushed or paste too.
- Red chilli powder - I use less chilli powder (spicy variety, not the Kashmiri one) to add heat as well as doesn't change the colour of vadi.
- Garam masala - For flavor, used in small quantity as well.
- Lemon juice - Gives balance in taste.
See recipe card for full list and quantities.
🔪 Instructions
1. Take gram flour, rice flour, salt in a mixing bowl.
2. Add water little by little and mix to a smooth paste. Add water carefully, do not add more.
Consistency should be like pakora batter.
3. After that, in goes all other items.
4. Mix well to combine. Since we add sesame seeds, crushed garlic, after we mix, it will trick your eyes in batter like small lumps, but if you had smooth batter before, then fret not.
5. Lastly add cooking soda if adding and mix.
6. Bring enough water in a steamer to rolling boil.
7. Meanwhile, prepare a tray or any flat bottomed vessel by greasing it with few drops of oil (peanut or sunflower).
8. Transfer the mixed batter and level to smooth top (it will be already spread by itself as it's a loose batter).
9. Place it carefully inside the steamer. Make sure to use a trivet or another heavy vessel at the bottom to give a raise to the tray.
10. Close with lid and steam for 15 minutes or until a knife inserted comes out clean.
11. Once done, take out from steamer and cool down for 15- 20 minutes.
12. Loosen the sides by running knife along the edges.
13. Invert over a chopping board. Cut into squares or diamonds.
♨️ Frying
1. Heat enough oil in a pan. Once hot, put the flame to medium and add few pieces of steamed vadi in it.
2. Fry until the surface turn pale golden and crisp. Do not over fry as it will spoil the taste.
3. Turn the kothimbir vadi in between couple of times. Once it is fried all sides, drain in a paper towel.
4. Repeat to finish all.
Serve with green chutney or sweet chutney.
🥗 Substitutions
Garlic - instead of garlic, I thought one can use ginger and asafoetida though I am not sure if it is authentic.
Garam masala - use ¼ teaspoon of coriander powder and cumin powder instead of garam masala. In-fact, I would love some fennel seeds powder too.
Baked kothimbir vadi / Air fryer kothimbir vadi - You can bake it for 10 minutes in oven or airfryer flipping once in between.
📖 Variations
- Spicy - add more green chillies. I would not recommend increasing red chilli powder as it may change the color of vadi.
- Crispy - Adding cooking soda gives crispy and golden results. But make sure to add only little, too much of cooking soda will spoil the flavor. Without cooking soda, it turns dense but sure you can aerate while preparing batter with flour(before adding other ingredients) and skip cooking soda.
- Shallow fry- for lower fat and yet not compromising the taste, you can shallow fry as well.
See this besan toast recipe on my website!
🍳 Equipment
For steaming, you can use your own choice of steamer. Whichever you use, make sure to use a trivet or some vessel at the bottom to give a rise. Make sure to check water in between to avoid burnt bottom.
Some of the options for steamers:
- Cooker with lid (Like I did. I used my clip on pressure cooker which comes with a glass lid) affiliate link to purchase the equipment. If using cooker's lid, do not use the whistle.
- A large kadhai with lid. Same way, use a trivet at bottom.
- Idli steamer or electric steamer or even instant pot (use the glass lid).
Many of you might also want to know the gadget I use for inserting the tray inside steamer. It is called Dish clamp (foldable) and I got it from IKEA. You can google the same to buy similar one online.
🥣 Storage
Can steam and refrigerate to fry later while serving. I won't refrigerate the batter as it browns fast while frying.
👩🏻🍳 Top tip
- Difference between a dhokla and kothimbir vadi is mainly the coriander leaves and the texture. Dhokla or khaman is made soft, airy without coriander while kothimbir vadi is with coriander and dense in texture and fried crisp.
📋 My notes
- Since this was the first time I added cooking soda more. So mine was too airy this time. Next time I will try adding less or not at all add.
- Also my pieces were too big after I cut as seen in the video. Later, I cut each of them into two. Choosing larger tray/ vessel helps giving you optimum thickness.
Recipe card
Kothimbir vadi recipe
Equipments (Amazon Affiliate links)
Ingredients
- ½ cup Besan
- 1 cup Coriander leaves
- 2 tablespoon Rice flour
- 1 tablespoon Sesame seeds
- ¼ teaspoon Chilli powder
- ¼ teaspoon Garam masala
- ¼ teaspoon Turmeric
- 1 Green chilli
- 1 teaspoon Garlic paste
- 1 pinch Cooking soda
- 1 tablespoon Oil
- 1 teaspoon Lemon juice
Instructions
-
Take gram flour, rice flour, salt in a mixing bowl.
-
Add water little by little and mix to a smooth paste. Add water carefully, do not add more. Consistency should be like pakora batter.
-
After that, in goes all other items.1 cup Coriander leaves, 1 tablespoon Sesame seeds, ¼ teaspoon Chilli powder, ¼ teaspoon Garam masala, ¼ teaspoon Turmeric, 1 Green chilli, 1 teaspoon Garlic paste, 1 tablespoon Oil, 1 teaspoon Lemon juice
-
Mix well to combine. Since we add sesame seeds, crushed garlic, after we mix, it will trick your eyes in batter like small lumps, but if you had smooth batter before, then fret not.
-
Lastly add cooking soda if adding and mix.
-
Bring enough water in a steamer to rolling boil.
-
Meanwhile, prepare a tray or any flat bottomed vessel by greasing it with few drops of oil (peanut or sunflower).
-
Transfer the mixed batter and level to smooth top (it will be already spread by itself as it's a loose batter).
-
Place it carefully inside the steamer. Make sure to use a trivet or another heavy vessel at the bottom to give a raise to the tray.
-
Close with lid and steam for 15 minutes or until a knife inserted comes out clean.
-
Once done, take out form steamer and cool down for 15- 20 minutes.
-
Loosen the sides by running knife along the edges.
-
Invert over a chopping board.
-
Cut into squares or diamonds.
Frying
-
Heat enough oil in a pan. Once hot, put the flame to medium and add few pieces of steamed vadi in it.
-
Fry until the surface turn pale golden and crisp. Do not over fry as it will spoil the taste.
-
Turn the kothimbir vadi in between couple of times. Once it is fried all sides, drain in a paper towel.
-
Repeat to finish all.
Video
Notes
- Instead of garlic, I thought one can use ginger and asafoetida though I am not sure if it is authentic
The post Kothimbir vadi recipe appeared first on Raks Kitchen.
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