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Kothimbir vadi recipe | crispy kothimbir vadi | Maharashtrian kothimir vadi | how to make kothimbir vadi

Author Nehas Cook Book
5 from 3 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack
Cuisine Indian
Servings 3 servings

Ingredients
 

  • 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

Instructions

  • 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.

Notes

  • 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.