Kothimbir vadi is a traditional Maharashtrian dish made with coriander leaves, besan, and regular spices. It is instantly made without any steamer or cooker. It is a crispy, slightly spicy, and easy snack that can be served for any part of the entire day’s meal, including breakfast and supper. The best part of the recipe is that this no-fuss recipe is made with ingredients that you are sure to have at home! Do try this!
- firstly, use fresh green coriander leaves for this recipe. Also, pat dries them because more moisture in the coriander leaves would require more besan to absorb the water content.
- In vadi dough, the coriander leaves to besan proportion is 2:1. I also add some rice flour and fine rava for a crispy texture.
- I steam vadi on the deep vessel. Pressure will generate between Boiling water in the deep vessel and the plate, so vadi will steam on a plate. You can use idli’s steamer or kadai instead of it.
- Steam vadi on high-medium flame. do not steam it on a low flame.
- Fry vadi on medium flame till it becomes slightly crisp. You can also shallow fry it if you are diet conscious.
- Lastly, kothimbir vadi tastes great when it is served hot with green chutney.
Kothimbir vadi recipe | crispy kothimbir vadi | Maharashtrian kothimir vadi | how to make kothimbir vadi
- 2 cups chopped coriander leaves
- 4-5 spicy green chilli
- 8-10 garlic cloves
- 1 tsp jeera
- 1 cup besan
- 4 tbsp rice flour
- 1 tbsp rava
- 1 tsp cumin seeds
- 1 tsp ajwain
- 1 tbsp white sesame seeds
- Pinch of hing
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- Salt to taste
- ½ tsp garam masala
- 6-8 tbsp water or as required
- 1 tsp oil
- Garnish Some sesame seeds
- Oil for deep frying
- Add green chilli, garlic cloves, and cumin seeds in a mixture jar. Crush it into a coarse paste. Keep it aside.
- Now in a mixing bowl, add chopped coriander leaves, besan, rice flour, rava, cumin seeds, ajwain, white sesame seeds, hing, turmeric powder, red chilli powder, salt, and garam masala. Mix well.
- Add water gradually and bind the mixture together. Do not add more water to the mixture.
- Now in a deep vessel, add 3 cups of water and boil it. Now place the hole plate on it and grease the plate with oil.
- Then place the vadi dough on it and spread it with slightly wet hand.
- Sprinkle some sesame seeds and press them slightly.
- Now cover and steam vadi on high flame for 15 minutes or till the toothpick comes out clean.
- Then cool down the cooked vadi mixture and cut it into square pieces.
- Heat oil on medium flame and fry vadi pieces till it slightly golden brown from both sides.
- Serve crispy kothimbir vadi with chutney or tomato sauce.
- Kothimbir vadi tastes great when it is slightly spicy.
- Proportion of gram flour (besan) should be half than chopped coriander leaves.
- Rice flour gives crispiness to vadi.
- Rava absorbs moisture from the vadi mixture and gives crispiness to it.
- Do not add more water while binding the vadi mixture.
- Pressure will generate between boiling water and the plate, so the vadi mixture easily cooks on a plate.
- Steam vadi mixture on a high flame
- Fry kothimbir vadi on medium flame till it becomes crispy and slightly golden brown.