Kothimbir vadi recipe with step by step photos. Kothimbir vadi is a delicious savory crisp snack made with gram flour (besan), coriander leaves and spices. In marathi language “kothimbir” or “kothmir” stands for coriander leaves. The word ‘vadi’ means cubes or slices or wedges.
To prepare kothimbir vadi is very simple. you need to steam the mixture, slice it and then fry the steamed slices. For a low-fat version, you can even skip the frying part and have the steamed vadis. They taste delicious even when not fried. Alternatively you can even temper with some oil, mustard seeds, hing (asafoetida) and curry leaves and then add this tempering on the steamed vadis. Then garnish with some grated coconut.
I have already shared a Microwave version of kothimbir vadi some years back. This new recipe shares the steamed version. This kothimbir vadi recipe is my mom’s recipe and the one she learnt from her Maharashtrian friend. The recipe gives a really tasty kothimbir vadi.
Tips for making Kothimbir vadi
- You can add less green chilies if you want.
- For a spicy kothimbir vadi you can either add more green chilies or increase the amount of red chili powder.
- Kothimbir vadi can also be deep fried instead of pan frying them.
- For a no garlic version, skip the garlic.
- Recipe can be halved or doubled.
Serve kothimbir vadi with green chutney, coconut chutney or tamarind dates chutney or mint chutney. It also goes well with plain curd or tomato ketchup.
How to make kothimbir vadi
1. Heat a tawa or pan and keep the flame to a low or medium. Add ¼ cup peanuts.
2. Stir at intervals and roast till the peanuts become crunchy. The peanuts skin will also have some brown-black spots on them. Remove them on a plate and let them cool.
3. Rub the peanuts in your palms. This will remove the flaky skin. Now add the peanuts in a small grinder jar.
4. Grind to a coarse powder. Remove and keep aside.
5. In the same small grinder, add 1 teaspoon ginger, 1 teaspoon garlic and 2 green chilies (or 2 teaspoons green chilies).
6. Add 1 to 2 tablespoon water and grind to a smooth paste. Keep aside. Alternatively, you can even crush the garlic, ginger and green chilies in a mortar-pestle.
Making kothimbir vadi batter
7. Rinse coriander leaves very well. Drain the extra water and finely chop them. You will need 2 cups of finely chopped coriander leaves. Take the coriander leaves in a mixing bowl.
8. Add the ginger+garlic+green chilli paste.
9. Now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and 1 pinch of hing (optional).
10. Next add the coarsely ground peanut powder and 1 tablespoon white sesame seeds.
11. Add 1 cup besan (gram flour).
12. Now add ½ teaspoon sugar (optional) and salt as required.
13. Mix everything very well.
14. Now add ½ cup water in parts and begin to mix the batter.
15. Mix well to a thick batter. Add water as required and in parts.
Steaming kothimbir vadi
16. Grease a pan with some oil.
17. Now add the batter in the pan.
18. Bring to boil 1 to 1.5 cups water in another pan.
19. Lower the flame and using tongs gently keep the pan with the batter inside the pan with water.
20. Cover with a lid and steam on a low to medium flame.
21. Once done, check with a tooth pick and it should come out clean. When the kothimbir mixture is cooled, then 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.
22. Now cut in square or diamond shaped slices.
Frying kothimbir vadi
23. Heat 3 tablespoons oil in a tawa or pan. Place the steamed kothimbir vadi and pan fry on medium flame.
24. When the base is golden, flip and fry the other side.
25. Flip a couple of times more and fry till the sides are crisp and golden. You can even deep fry them if you want.
26. Place the pan fried kothimbir vadi on kitchen paper towels for extra oil to be absorbed.
27. Fry the remaining kothmir vadi in the same way.
28. Serve kothimbir vadi hot or warm with any chutney or sauce of your choice. You can serve them with saunth chutney or coconut chutney or mint chutney or coriander chutney.
If you are looking for more Snacks recipes then do check:
- Alu vadi (pathrode)
- Dhokla recipe
- Palak pakoda
- Hara bhara kabab
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Kothimbir Vadi
By Dassana Amit
Ingredients
for roasting peanuts
- ¼ cup peanuts
for ground paste
- 1 teaspoon ginger
- 1 teaspoon garlic
- 2 green chilies or 2 teaspoons green chilies
- 1 to 2 tablespoon water for grinding
other ingredients for kothimbir vadi
- 2 cups coriander leaves - finely chopped
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder or cayenne pepper
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin powder (ground cumin)
- 1 pinch asafoetida (hing) - optional
- 1 tablespoon white sesame seeds
- 1 cup besan (gram flour or chickpea flour)
- ½ teaspoon sugar - optional
- salt as required
- ½ cup water for batter
for steaming
- 1 to 1.5 cups water
for frying:
- 3 tablespoons oil
Instructions
preparation
- Heat a tawa or pan and keep the flame to a low or medium. Add ¼ cup peanuts.
- Stir at intervals and roast till the peanuts become crunchy. The peanuts skin will also have some brown-black spots on them. Remove them in a plate and let them cool.
- Rub the peanuts in your palms. This will remove the flaky skin. Now add the peanuts in a small grinder jar.
- Grind to a coarse powder. Remove and keep aside.
- In the same small grinder, add 1 teaspoon ginger, 1 teaspoon garlic and 2 green chilies (or 2 teaspoons green chilies).
- Add 1 to 2 tablespoon water and grind to a smooth paste. Keep aside. Alternatively you can even crush the garlic, ginger and green chilies in a mortar-pestle.
- Rinse coriander leaves very well. Drain the extra water and finely chop them. You will need 2 cups of finely chopped coriander leaves.
making kothimbir vadi batter
- Take the coriander leaves in a mixing bowl.
- Add the ginger+garlic+green chilli paste.
- Now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and 1 pinch of hing (optional).
- Next add the coarsely ground peanut powder and 1 tablespoon white sesame seeds.
- Add 1 cup besan (gram flour).
- Now add ½ teaspoon sugar (optional) and salt as required.
- Mix everything very well.
- Now add ½ cup water in parts and begin to mix the batter.
- Mix well to a thick batter. Add water as required and in parts.
steaming kothimbir vadi
- Grease a pan with some oil.
- Now add the batter in the pan.
- Bring to boil 1 to 1.5 cups water in another pan.
- Lower the flame and holding the pan (in which batter is there) with tongs keep it inside the pan with water.
- Cover with a lid and steam on a low to medium flame.
- Once done, check with a tooth pick and it should come out clean. When the kothimbir mixture is cooled, then 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.
- Now cut in square or diamond shaped slices.
pan frying kothimbir vadi
- Heat 3 tablespoons oil in a tawa or pan. Place the steamed kothimbir vadi and pan fry on medium flame.
- 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. You can even deep fry them if you want.
- Place the pan fried kothimbir vadi on kitchen paper towels for extra oil to be absorbed. Fry the remaining kothmir vadi in the same way.
- Serve hot or warm with any chutney or sauce of your choice.
Nutrition Info Approximate values
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very well explained and its mouthwatering…thank you
Hi, I am curious as to whether the omission of baking soda is on purpose? Other versions I’ve tried have included it. Thanks!
you can add uma. sometimes i also add baking soda. it does help in making the vadi having a soft texture. but just add a pinch of baking soda.
Thank you, I’ll experiment with adding it next time. Meanwhile I am actually really liking the texture of these, and all the cilantro! : )
welcome uma. yes sure experiment both ways by adding baking soda and not adding baking soda.