Kothimbir Vadi / Savory Coriander snack


Kothimbir Vadi is a popular starter / snack from Maharashtra. Kothimbir means coriander leaves in Marathi and vadi means wedges. 

Coriander is chopped and steamed along with prepared chickpea flour and other spices. After it is steamed it is cut into desired shapes. At this point it can be eaten as is. But I like it when it is shallow fried in some oil. The lightly crisped edges along with toasted sesame seeds, take it to a whole new level. It tastes very good when eaten along with green chutney, or tamarind chutney or even ketchup. 

It is a great way to use up the bunch of coriander leaves waiting in the refrigerator to be used up. Since it is steamed, it is low fat and nutritious too. A quick and easy snack, great for afternoon snack and tea times too.

Ingredients

  • 2 cups chopped coriander leaves (cleaned and stems removed)
  • 1 cup chickpea flour / besan
  • 2 tbsp rice flour
  • 3-4 green chilies paste
  • 1 tsp ginger paste
  • 2 tsp sesame seeds
  • 1 tsp sugar
  • 1/2 tsp turmeric powder
  • 1 tsp coriander/dhaniya powder
  • 1 tsp garam masala
  • salt (per taste)
  • juice of ½ lemon
  • 1/2 tsp baking soda
  • 2 Tbsp Oil

Method

  • Take a circular container that fits into a cooker, grease it and keep it ready.
  • Grind together ginger and green chillies and make a paste (without adding water).
  • Take a bowl and add the besan, rice flour and mix well. Now add all the remaining ingredients (except sesame seeds) including the ginger-green chilli paste and mix well.
  • Check for seasonings and add water to make a thick batter. Little bit thicker than the dosa batter.
  • Pour the batter into the prepared greased container and transfer to the cooker. Sprinkle the sesame seeds evenly over the top.
  • Steam for about 20 minutes till a knife inserted in the middle comes clean.
  • Allow it to cool then unmold it over to a plate. Cut into desired shapes.
  • Shallow Fry: Heat oil in a pan and shallow fry the slices till crispy and golden. Serve hot with tamarind chutney or ketchup.

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11 comments

  1. Manasi says:

    My grandma taught me these!I have such fond memories connected to kothimbir wadi.
    I steam these in my mini idli stand.
    Ur wadis look absolutely fantastic. I could do with a few and a cup of tea.

  2. Cilantro says:

    I have had it at my friends place often but never made it myself. Has come out perfect and looks delicious. Never knew they are steamed before frying.

  3. alpa says:

    These look gorgeous. We Gujaratis make something similar to this called “Muthiyas”, however we generally use methi leaves and sometimes even add grated lauki/dudhi. Your pics are beautiful!

  4. Purnima says:

    RC,lovely post.luv these,hv eaten since kid..hv tried making in oven too.The variety sold by Tip-top of Thane r very different frm these,though r called the same.tks 4 sharing urs!

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