Table of Content
Hide
0
(0)
Kothimbir Vadi is a Maharashtrian recipe. It is a delicious crispy snack made from coriander and besan. Do try this easy and simple recipe and leave a comment for me it the comment box below. Do not forget to like, share, and subscribe.
Kothimbir Vadi - Marathi Recipe
Print Recipe
Nutrition facts:
200 Calories
20 grams Fat
Rating: 5.0/5
( 1 Votes )
Ingredients
- 1 bunch of Coriander leaves
- 1 cup Besan / Chickpea flour
- 1/4 cup Rice flour
- 1 tbsp Green chili-Garlic paste
- 1/2 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Cumin seeds
- 1 tsp White Sesame seeds
- Salt to taste
- 4 tbsp Water
- 1/2 tsp Oil
- Oil for frying
Instructions
- Take a bunch of coriander and clean it properly.
- Remove any yellow or rotten leaves. Separate the stalks and leaves.
- Wash the coriander with water really good to remove any dirt or soil present in it is removed.
- Spread the coriander on a towel or clean cloth and let it dry completely.
- Add besan, rice flour, green chili-garlic paste, red chili powder, turmeric powder, cumin seeds, sesame seeds, and salt.
- Mix everything well together without adding any water.
- Add very little water and make a thick dough.
- Apply a little oil and make the dough even.
- Make rolls from the dough. You can make 3 rolls from 1 bunch coriander.
- Take steamer and heat up about 1” water in it.
- Take steamer pot and grease it really good with water.
- Put the kothimbir Vadi rolls in it. Keep some space between two rolls as they puff up after steaming.
- You can use a cooker instead of a steamer.
- Heat up 1” water in the cooker. Put a pot and a dish on it.
- You can steam kothimbir Vadi in a cooker too.
- Steam the vadi on medium heat for about 15-20 minutes.
- After steaming, take the vadi out and let it cool down.
- Cut the rolls into pieces.
- Heat up oil and drop vadi into it. Fry the vadi unril light golden from both sides and take them out.
- You can shallow fry the vadi or can have the steamed vadi too.
- You can store steamed vadya in a zip lock bag in the freezer.
Notes
- The coriander should be dry. If any water is left in the coriander more besan will be absorbed in it and the vadya won’t be crispy. So make sure to dry the coriander completely.
- Rice flour absorbs excess moisture quickly and helps in making the vadi crispy.
- If you add more water, more besan will be required and vadi will not be crispy. Also, the coriander releases moisture. So not much water is required.
How useful was this post?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this post.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?
