Kothimbir Vadi Recipe
Kothimbir Vadi is a wonderful starter snack that is extremely popular among Maharashtrians and often prepared in most Maharashtrian homes served with streaming hot ginger tea on a wonderful evening.
It is a crispy and delicious Maharashtrian recipe which is prepared with coriander leaves, and chickpea flour, the leaves and the spices are steamed first and then made into crispy hot wedges.
A few more Maharashtrian Recipes which you can make at times are:
Ingredients (Serving 4)
For Ground Paste
2 pieces green chilies
1 teaspoon garlic
1 teaspoon ginger
For the Batter
2 cup coriander leaves (finely chopped)
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/2 coriander powder
1/2 teaspoon cumin powder
1 pinch of hing (optional)
1 tablespoon white sesame seeds
1 cup gram flour (besan)
1/2 teaspoon sugar (optional)
Salt as required
1/2 cup water
For Steaming
1 to 1.5 cups water
For Frying
3 tablespoon oil
How to make Kothimbir Vadi
Step 1: Washing Coriander leaves.
1. Pluck coriander leaves and washes thoroughly. Drain excess water and spread them on absorbent paper napkins.
2. Leave aside to dry out and chop them finely.
Step 2: Making the green chili + garlic + ginger paste.
1. In a small grinder, take 2 pieces chopped green chili, 1 teaspoon chopped garlic and 1 teaspoon chopped ginger.
2. If you want to give a spicy taste, you can add more chilies. Then add 1 to 2 tablespoon water and grind to a smooth paste and keep aside.
3. You can also use a mortar-pestle to crush ginger, garlic, green chilies. Then there is no need for adding water if you are using mortar-pestle.
Step 3: Preparing the batter
1. In a separate bowl, take finely chopped coriander leaves and adds the ginger+garlic+green chili paste.
2. Then add 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder, 1/2 coriander powder, 1/2 teaspoon cumin powder and 1 pinch of hing (optional).
3. Now add 1 tablespoon white sesame seeds and add 1 cup gram flour (besan).
4. Then add ½ teaspoon sugar (optional) and salt as required. You can also adjust spices as per your choice.
5. Mix everything well and now adds1/2 cup water in parts and begin to mix the batter.
6. The batter should be smooth, so mix well and add water as required.
Step 4: Steaming Kothimbir Vadi.
1. Grease the pan or dhokla plate with some oil and add the batter in it.
2. Boil 1 to 1.5 cups water in another pan and place the pan with the batter inside the pan with water. Lower the flame.
3. Cover with a lid and steam on a low to medium flame. You can also pressure cook without a whistle for 20 minutes or until it becomes firm.
4. Once done, check with a toothpick and it should come out clean. When the Kothimbir mixture is cooled, and then gently removes the entire layer on a plate. With a knife loosen the edges and invert the pan on a plate. Tap the pan and unmold the layer on a plate.
5. Cut them in diamond or square shapes with a serrated knife. Keep the slices thin so that they can fry uniformly.
Step 5: Frying the Vadis.
1. Heat 3 tablespoon oil in a non-stick pan or tawa and keep the flame medium. Place the steamed Vadis in it.
2. When the base is golden, flip it and fry the other side.
3. Fry them till the sides are crisp and golden. You can even deep fry the Kothimbir Vadi if you want.
4. Place the fried Kothimbir Vadi place in a kitchen paper towel which will drain the excess oil.
5. Fry the remaining Kothimbir Vadi in the same way.
Serve Kothimbir Vadi hot or warm with green chutney or sauce of your choice.