I made kothimbir vadi first during 2011 and now reading that post shows me how much I have evolved as a food blogger. During those days, my photos were not so good and I don’t even write that much. Just two or three sentences and my post was done. To take a look at how I wrote my posts during my earlier days as a blogger, go and read Kothimbir Vadi. I was a good cook even then but was not a good blogger and these nine years have taught me so much and still I have so much to learn. Kothimbir vadi is a double cooked Maharashtrian snack which tastes amazing. The coriander filled dough is first steamed and then sliced and deep fried. I did that in my first version, but today’s version is far healthier as I didn’t deep fry the slices.
I am a great fan of the herb coriander. I remember mom saying that she needed to marry me off to a coriander farmer as I was using so much of coriander in my daily cooking. Hahaha. This kothimbir vadi is made with chickpea flour/ besan and fresh coriander leaves. I was supposed to take part in the mega marathon last month and this was one of the recipes I made for that. But as I didn’t take part, I am sharing it now. Today’s version is tawa fried with very little oil, but still it was absolutely yum. I made this for myself one fine day for lunch. As I am on quantified nutrition, I calculated the calories and made it as per my calorie intake that day. That is why you see a small portion on the plate. But if you are making for more than two persons, feel free to double or triple the ingredients. It was like eating vadas for lunch but still guilt free. I used the instant green chutney mix Preeti gave during our Hyderabad meet. The combination was amazing. Do try and let me know how it tasted.
Ingredients:
Besan – 1 cup
Rice Flour – 1/4 cup
Salt – to taste
Red Chilly Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Cumin Powder – /4 tsp
Turmeric Powder – 1/4 tsp
Sesame Seeds – 1 tsp
Baking Soda – a pinch
Ginger – a small piece
Garlic – 2 cloves
Green Chilly – 2
Oil – 3 tsp
Coriander Leaves – 1.5 cups, chopped
Procedure:
Wash and drain coriander.
Spread them on paper towels and pat them dry.
Chop finely and set aside.
In a bowl mix together besan, rice flour, salt, red chilly, coriander and cumin powders, sesame seeds and turmeric powder.
In a mortar and pestle, crush ginger, garlic and green chillies until a coarse paste forms.
Add it to the flour mixture.
Add the chopped coriander leaves and mix well.
Add two or three tables spoon of water and bring the dough together.
Divide the dough into two equal portions.
Roll them into logs.
Place them in a steamer and steam cook for 8-10 minutes.
Remove from the steamer and allow it to cool.
Slice it into 1/2 inch slices and set aside.
Heat a tawa, drizzle some oil and arrange all the slices on it. Once browned, flip them and cook the other side until uniformly browned.
Serve them hot with green chutney.
Kothimbir Vadi Recipe
Ingredients
- Besan - 1 cup
- Rice Flour - 1/4 cup
- Salt - to taste
- Red Chilly Powder - 1/2 tsp
- Coriander Powder - 1/2 tsp
- Cumin Powder - /4 tsp
- Turmeric Powder - 1/4 tsp
- Sesame Seeds - 1 tsp
- Baking Soda - a pinch
- Ginger - a small piece
- Garlic - 2 cloves
- Green Chilly - 2
- Oil - 3 tsp
- Coriander Leaves - 1.5 cups chopped
Instructions
- Wash and drain coriander.
- Spread them on paper towels and pat them dry.
- Chop finely and set aside.
- In a bowl mix together besan, rice flour, salt, red chilly, coriander and cumin powders, sesame seeds and turmeric powder.
- In a mortar and pestle, crush ginger, garlic and green chillies until a coarse paste forms.
- Add it to the flour mixture.
- Add the chopped coriander leaves and mix well.
- Add two or three tables spoon of water and bring the dough together.
- Divide the dough into two equal portions.
- Roll them into logs.
- Place them in a steamer and steam cook for 8-10 minutes.
- Remove from the steamer and allow it to cool.
- Slice it into 1/2 inch slices and set aside.
- Heat a tawa, drizzle some oil and arrange all the slices on it. Once browned, flip them and cook the other side until uniformly browned.
- Serve them hot with green chutney.
