Crispy Kothimbir Vadi - Coriander Fritters
Kothimbir Vadi is a crispy, flavorful, and one of the most lip smacking snacks. It is a popular dish from Maharashtra, India. This easy to make recipe is perfect to enjoy as an appetizer or tea time snack.
Ingredients
- 2 cup Coriander leaves washed, finely chopped
- 1 cup Chickpea flour/Besan
- 2 tbsp Rice flour
- 6 tsp Sesame seeds white/brown
- 1/2 inch Ginger crushed
- 4 medium Garlic cloves crushed
- 4 medium Green chillies crushed
- 1 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/2 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Asafoetida/Hing optional
- 2 tbsp Yogurt/ Dahi plain
- 1 tsp Salt or as required
- 1/4 tsp Sugar
- 3 tbsp Oil +for greasing
Instructions
- Grease an 8 x 4 inch tray with some oil and set it aside. Bring 3.5 cups of water to boil in a wide pan on medium heat.
- In a large bowl, transfer the chopped coriander leaves, add the spices, 2 tsp sesame seeds, salt, and sugar.
- Add crushed ginger, garlic, chillies, and some yogurt. Mix everything well to release all the juices.
- Transfer the chickpea flour and rice flour. Mix everything well.
- Add little water at a time to form a lump-free thick batter. I used around ⅓ cup water - do not make the batter very runny.
- Transfer the batter to the greased tray, spread it evenly, and sprinkle generous amounts of sesame seeds. Press them a little with a spatula.
- Keep a trivet in the pot of boiling water, place the tray, and cover the pan with a lid. Steam the batter for about 16-18 mins on medium heat or until the cake comes out clean when a toothpick is inserted in the middle.
- Turn off the heat, transfer the pan to a cooling rack for about 45 minutes. Run a butter knife around the corners and flip it on a cutting board.
- Cut the cake into any desired shape or 18 equal pieces.
- Heat around 2 tbsp oil in a pan on medium high heat. Lower the temperature to medium and place all the kothimbir vadi keeping some space in between them.
- Divide 1 tbsp oil by drizzling on the top of each vadi.
- Cook the vadi for about 3 minutes. Carefully turn each vadi with the help of a tong and cook the other side for about 3 minutes.
- Lower the heat to medium low, fip each vadi carefully, and cook for about 3-4 minutes until crispy. Serve them hot or warm.
Notes
- Using ample coriander leaves is very important while making kothimbir vadi. The dish will lack in flavors if used in a lesser amount.
- Cleaning the coriander, washing it, drying it, and then finely chopping the leaves is very important. You can take tender stems of coriander leaves as well in the recipe.
- Adding some rice flour is helpful to make the kothimbir vadi crispy from the outside.
- Sesame seeds add some crunch and nuttiness in the dish. Additionally, they add some pop of color.
- Yogurt adds some tanginess and softness in the vadi.
- Adjust the spice level according to your taste.
- If you do not have a tray, use a deep steel plate or round tray for steaming the cake.
- Use an instant pot or Indian pressure cooker for steaming the kothimbir vadi.