kothimbir vadi recipe with step by step photos – one more favorite and delicious snack from maharashtra. kothimbir is the marathi word for coriander leaves.
kothimbir vadi are basically coriander fritters. here the chickpea flour batter having coriander leaves and spices is steamed first and then cut into wedges, later to be fried till crisp.
back home, we always used to have these vadis with tomato sauce. it can also be had with coconut chutney or green chutney or sweet tamarind chutney or curd. in mumbai in many maharashtrian sweet shops, one can gets to snack the kothimbir vadis.
the kothimbir vadis can be steamed in a cooker or pan like we do for khaman dhokla. but i steamed the batter in the microwave oven. i pan fried the vadis instead of shallow or deep frying. i have also shared the traditional steamed version of making kothimbir vadis.
when I have to make steamed snacks like vadis or dhoklas, i prefer the microwave oven. it is less of the pots and pans to clean and is hassle free. plus quick too.
if you don’t want to fry, you can have the steamed vadis as they are. they still taste delicious. but frying them makes them crisp & the texture as well as the taste changes for the better.
so when you crave for a quick delicious snack or finger food, do try this kothimbir vadi.
if you are looking for Maharashtrian Recipes then do check karanji, kanda batata poha, poha chivda, sweet shankarpali and usal recipe.
maharashtrian kothimbir vadi recipe card below:
maharashtrian kothimbir vadi recipe
kothimbir vadi are crisp and tasty coriander steamed fritters.
ingredients (1 cup = 250 ml)
- ¼ cup roasted crushed peanuts (optional)
- 1 teaspoon ginger+ green chilli paste
- 1.5 cups coriander leaves (cilantro leaves or dhania patta), chopped
- 1 pinch asafoetida (hing)
- ½ teaspoon turmeric powder (haldi)
- ½ teaspoon red chili powder (lal mirch powder)
- 1 tablespoon sesame seeds (til)
- salt as required
- 2 cups gram flour (besan), add more if required
- 1 to 1.25 cups water or add as required
how to make recipe
mix together all the ingredients with water to form a smooth and thick batter.
apply oil at the base and sides of a microwave safe cooker or bowl.
add the batter mixture in the microwave safe bowl or cooker.
cover it with its lid or a microwave safe lid.
microwave on high for 3 minutes or till done.
the mixture should be cooked and firm.
insert a knife or toothpick and if it comes out clean, the vadi is cooked well.
if after 3 mins, the batter has yet not cooked, then microwave for a minute or two.
let it cool. then remove the steamed cake on a tray.
cut it into diamond shaped or square shaped slices.
shallow fry or deep fry or pan fry in hot oil till crisp and browned.
serve kothimbir vadi hot with green chutney or tomato sauce..
recipe notes
- you can steam in the pressure cooker also like you steam idlis or dhoklas.
rough nutrition info per serving:
how to make maharashtrian kothimbir vadi recipe:
1. rinse coriander leaves very well in water.
2. drain them on a colander and place aside.
3. heat a tawa or a pan and keep the flame to a low or medium. add ¼ cup peanuts.
4. stir at intervals and roast till the peanuts become crunchy. allow them to cool.
5. rub the peanuts in your palms. this will remove the flaky skin. now add the peanuts in a small grinder jar.
6. grind to a coarse powder. you can also grind to a fine powder but don’t grind them for long else the peanuts will become peanut butter. remove the peanut powder and keep aside.
7. pestle ginger and green chilies with a mortar till coarse paste is formed. alternatively you can also grind into a blender till smooth. just add 1 to 2 tablespoons water if using the blender.
8. i have crushed them in a mortar – pestle. you will need 1 teaspoon ginger+ green chilli paste.
9. measure and keep all the ingredients ready for making the kothimbir vadi recipe.
10. now take 1.5 cups of finely chopped coriander leaves in a mixing bowl or vessel.
1o. add the coarse or fine peanut powder. also add crushed ginger+green chili paste.
11. add 1 pinch asafoetida (hing), ½ teaspoon turmeric powder (haldi), ½ teaspoon red chili powder, 1 tablespoon sesame seeds (til) and salt as required.
12. lastly add 2 cups gram flour (besan).
13. mix well with a spoon.
14. pour ½ cup water in parts and begin to mix the batter.
15. i have used about 1 cup water. add water as required and in parts. if the batter is very thin then add some gram flour and if the batter is very thick then add little water. mix very well with a wired whisk or spoon to a thick and smooth batter.
16. apply oil at the base and sides of a microwave safe cooker or bowl.
17. add the batter mixture in the microwave safe bowl or cooker.
18. cover it with its lid or a microwave safe lid. microwave on high for 3 minutes or till done.
19. the mixture should be cooked and firm.
20. insert a knife or toothpick and if it comes out clean, the kothimbir vadi is cooked well. if after 3 minutes, the batter has yet not cooked, then microwave for a minute or two.
21. let the kothimbir vadi cool. you can cut it into diamond shaped or square shaped slices in the mold itself. then gently remove the kothimbir vadis one by one with the help of spatula or knife. alternatively you can gently remove the entire layer on a plate. with a butter knife loosen the edges and invert the pan on a plate. tap the pan and unmold the layer then cut them into squares or diamond shaped slices.
22. heat 3 tablespoons oil in a tawa or a pan. i have pan fried the kothimbir vadis but you can also shallow fry or deep fry them.
23. place the steamed kothimbir vadis on the pan.
24. shallow fry or deep fry or pan fry in hot oil till crisp and browned on medium flame.
25. when the base is golden flip and fry the other side. flip a couple of times more and fry till the sides are crisp and golden.
26. place the fried kothimbir vadis on kitchen paper towels to absorb extra oil.
27. fry the rest of vadis in the same manner. serve kothimbir vadi hot with green chutney or tomato sauce.
Ruhi says
Hi..i am planning a party ..for 70 people..can i make them in advance…i mean will it taste good after being cold?
dassana amit says
you can steam them in advance. but serve immediately after frying.
Samrudhi Mahesh says
Hi. I love all your recipes. They are delicious and so easy to follow. And the pictures just keep me drooling. I was just going through the kothimbir wadi recipe i realised that in your ingredients list you have mentioned sesame seeds and in bracket you have written rai. Should it not be til?
dassana amit says
Thanks Samrudhi for your positive feedback on recipes. Yes it should be til. Spelling mistake. Thanks for pointing this out.
Vidhya says
Hi
Please confirm can we make ahead a couple of days steamed vadi and fry it after a day or two
dassana amit says
yes you can do so. but refrigerate the vadis.
ashwini says
I like this recipe
Kuki says
By far the easiest and healthiest way of making kothimbir vadi! Thank you!!
dassana amit says
thankyou kuki 🙂 glad you liked the kothimbir vadi recipe.
mital says
I m happy
AB24 says
This is a traditional Maharashtrian snack that I have been making for years. A little sourness added to the batter works wonders for this recipe – a tablespoon of sour yogurt or a spoon of tamarind pulp or even a dash of lemon juice. Try it when you make it the next time – my suggestion 🙂
dassana amit says
thanks for the suggestions and tips. will surely try 🙂
Bhuvana says
Hi
Thanks for the recipe. I made it for tea today with my home grown coriander leaves. It was a memorable and happy evening. What chutney have you posted with this recipe? Looks yummy can you share that recipe also please. will serve the family with that chutney next time. This time I served katta meeta chutney.
Regards
Bhuvana
dassana amit says
welcome bhuvana. glad to know this. serve with coriander chutney – https://www.vegrecipesofindia.com/coriander-chutney/
sunita says
Can i please knw wether dis recipe could b prepared in a pressure cooker??
dassana amit says
sunita, yes you can steam in the pressure cooker like you steam idlis or dhoklas.
hiral soni says
thank u dear. ur recipe is in simple word so finaly i m prepare how to make as easy way..
dassana amit says
welcome hiral
Smita Bhatt says
Wow I finally got this recipe from your recipybook. I love this recipe a lot. You fully describe it very well. Now trying to make this recipe. Thanks for your guidance.
dassana amit says
welcome smita
Anita b luhana says
Yummy
Mitali Shetye says
Hey Dassana, thanks for sharing your recipes. I like your detailed and easy explanation of recipes and also tried many of them. Love your blog:)
dassana amit says
welcome mitali. thanks for sharing your positive feedback.
Yogesh Shanbhag says
Tried it and came out very good. Thanks for your recipe I think 3.30 – 4 mins works out good.
I dont know if you are from Mumbai. But you got to try Kothimbir Vadi from Kanpur Dairy next to the end of Dadar bridge, Dadar (East) near Gurudwara. The lip-smacking taste and the best in Mumbai. Got lot of my friends hooked on to it 😛
dassana amit says
thanks yogesh for the feedback. never tried kothimbir vadi from this place. but i know the gurudwara at dadar east. possibly in my next visit, may try. thanks for the info.
Tripti Athavale says
easy and nice way it is explained. I hope to make it perfect with theses directions.
Thank you
Tripti
dassana amit says
welcome tripti.
Asmita ghadshi says
thank u so much dassana for this coriander fritter recipe it made my work much easier
dassana amit says
welcome asmita
Wong Chee Huey says
I made this today and it tastes AWESOME! Thank you for sharing 🙂
dassana amit says
welcome wong
Deepika says
I tried this recipe and it turned out too awesome. thanks a ton 🙂
dassana amit says
welcome deepika
Prashant Udupa says
I always wanted to know this recipe…..and i am a greatest fan of koth wadis……thanks a ton dassana…cheers
dassana says
welcome prashant
Kimberly says
Could you please share the recipe of the Indian Veg Biryani?
dassana says
there are some veg biryani recipes on the blog. most of them are dum biryani except two of them. there are variations in biryani in the different states of india. but all of them taste awesome. i would suggest you to try the following ones, mentioned below. you can search the word biryani using the google search tool bar or check under the category of rice recipes – https://www.vegrecipesofindia.com/recipes/rice-recipes/
1: hyderabad veg biryani – https://www.vegrecipesofindia.com/hyderabad-veg-biryani-hyderabadi-vegetable-dum-biryani-recipe/
2: veg dum biryani, restaurant style – https://www.vegrecipesofindia.com/restaurant-style-veg-dum-biryani-recipe/
3: kerala veg biryani, made with coconut milk – https://www.vegrecipesofindia.com/veg-kerala-biryani-recipe/
4: mushroom biryani – https://www.vegrecipesofindia.com/mushroom-biryani-dum-mushroom-biryani/
Mehak says
Hello Mam,
Can u plz tell how to make chaap at home??
dassana says
hi mehak. i don’t quite understand what you mean by chaap.
Kankana says
My mother in law makes a curry with these vadis. Something I learned recently from her 🙂
Your Cookery Book says
Interesting will be making soon. Thanks for the recipe Dassana.
Funwidfud says
New recipe to me..A flavor packed one…and as u said preparing in MW makes it quick and hassle free…
Rinal Parmar says
I found microwave kothimbir vadi. You can also ive it a try 🙂