Maharashtrian · serves 2

Kothimbir Vadi

Steamed coriander cakes, then fried. Uses a whole bunch of coriander at once.

40 min Some work Vegetarian

Ingredients

  • 3 cups coriander, finely chopped
  • 1.5 cups besan
  • 2 tbsp rice flour
  • 1 tbsp ginger-garlic-chilli paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric
  • 1 tbsp sesame seeds
  • 1 tsp sugar
  • Oil

Method

  1. Mix everything with just enough water to make a very thick batter — thicker than dhokla, it should hold a shape.
  2. Grease a tin, spread it 2cm deep, steam 20 minutes.
  3. A knife comes out clean when done. Cool completely — hot ones crumble when you cut them.
  4. Cut into diamonds.
  5. Shallow fry till crisp on both sides.
  6. Green chutney or ketchup.

Questions people ask about Kothimbir Vadi

How long does Kothimbir Vadi take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of besan in Kothimbir Vadi?

Use chickpea flour is the same thing. At a push, rice flour binds but will not taste the same.

Can I make Kothimbir Vadi ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Kothimbir Vadi vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Kothimbir Vadi?

Green chutney or ketchup. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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