Kothimbir Vadi
Kothimbir Vadi is a delicious and very famous Maharashtrian snack.
Equipment
- Bowl
- Spatula
- Kadhai / Frying Pan / Tava
- Strainer spatula
- Knife
- Steamer / Cooker
Ingredients
- 2.5 Cups Chopper Coriander leaves / Kothimbir / Cilantro packed well in the cup to measure
- 1 and ¼ Cup Besan / Gram flour
- 4 tablespoon Rice Flour
- 1.5 tablespoon Garlic Chili Ginger paste 5-6 green chili's, ½ inch Ginger and 6-7 Garlic cloves
- ½ teaspoon Red chili powder
- ¼ teaspoon Turmeric
- ½ teaspoon Cumin powder
- 1 teaspoon Sesame seeds
- ¼ teaspoon Sugar
- ⅛ teaspoon Hing
- 1 teaspoon Oil for dough
- Oil for frying
Instructions
- Ingredients
- Take a big bunch of coriander and clean it. Remove all the bad and yellow leaves. Sperate stalk and leaves.
- Wash it thoroughly to remove and mud or sand particles.
- Chop the leaves and spread them on a paper towel or clean cloth to dry. Let it dry completely.
- In a bowl add coriander leaves, ginger-garlic and chili paste, turmeric, red chili powder, cumin powder, sesame seeds, hing, salt and sugar.
- Mix everything well. This releases water from coriander that is required for kneading the dough.
- Now add besan and rice flour and combine to knead a dough without any water.
- Once everything is mixed if required add a tablespoon of water at a time till the dough comes together and forms a dough.
- Add a tablespoon of oil and knead it in. The dough will be a little stick but that ok.
- Make rolls or a roller log out of the dough.
- Take the pan in which you will be steaming the kothimbir vadi and apply oil to it.
- Place the rolls on the greased plate. Keep some space between them as they expand once steamed.
- Take a steamer / cooker / deep pot and heat up about an inch of water in it.
- Place the vadi rolls in the steamer and steam them for about 15 - 20 mins.
- Once steamed take the kothimbir vadi rolls out and let them cook for sometime.
- Cut the rolls into slices.
- Heat up the pan or kadhai with oil for either pan frying or deep frying as per your preference.
- For pan frying drizzle the hot pan with oil and place the vadi's on it for frying.
- Cook it till it becomes golden brown from each side.
- If you are deep frying then fry it on medium high heat or technically 350F till it turns golden brown and take it out on a paper towel.
- Serve them hot with ketchup or mint chutney.
Notes
- For crisp vadi always add rice flour to the dough.
- If you add too much water you can always add more gram flour to balance it or you can grease a pan and pour the batter in the pan and steam it like flat vadi's.
- you can skip ginger and garlic if you don't like.
- Adding chili powder is optional.
- Normal ratio of coriander leaves to besan is 2:1
- Adding sugar lifts the flavors.
Tried this recipe?Let us know how it was!