kothimbir vadi recipe
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4.92 from 12 votes

kothimbir vadi

kothimbir vadi is a delicious savory crisp snack made with gram flour (besan), coriander leaves and spices.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: snacks
Cuisine: maharashtrian
Servings: 3
Calories: 346kcal
Author: Dassana Amit


for roasting peanuts

  • ¼ cup peanuts (moongphali)

for ground paste

  • 1 teaspoon ginger (adrak)
  • 1 teaspoon garlic (lahsun)
  • 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 (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon cumin powder (jeera powder)
  • 1 pinch asafoetida (hing) - OPTIONAL
  • 1 tablespoon white sesame seeds (safed til)
  • 1 cup besan (gram 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


preparation for kothimbir vadi

  • 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 the kothimbir vadis 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 kothimbir vadi hot or warm with any chutney or sauce of your choice. 


Calories: 346kcal | Carbohydrates: 24g | Protein: 10g | Fat: 23g | Saturated Fat: 2g | Sodium: 910mg | Potassium: 407mg | Fiber: 5g | Sugar: 5g | Vitamin A: 785IU | Vitamin C: 6.8mg | Calcium: 53mg | Iron: 2.6mg