Kothimbir vadi recipe - Kothimbir vadi is a popular traditional snack of Maharashtra. There are two, three versions of making the kothimbir vadi. This method is the most favorite wherein split bengal grams and split green grams are soaked and ground to a coarse paste, adding other ingredients along with chopped coriander leaves and then steamed and deep fried. The whole process appears tedious. However, in reality it is easy and simple. You can serve this vadi for breakfast or as an evening snack. It tastes great even without any dipping sauce.
Kothimbir vadi recipe with step by step pictures
Combine together the bengal grams and split green grams. Rinse and soak together for about 7 -8 hours.
Drain the water and put the dals in a mixer jar. Grind it to a slightly coarse paste, without adding any water. Grind in 2 - 3 batches. Transfer the batter to a large vessel.
Add the ginger garlic paste, coriander powder, cumin powder, chilli powder, turmeric powder, green chillies, salt and baking soda. Mix well to combine.
Add the chopped cilantro and mix well. Do not add water.
Then grease a plate and pour the vadi batter, spread evenly and flatten the surface. Now keep this plate in a steamer (I have used modak patra) and steam covered for 15 minutes.
After 15 minutes, remove the steamer from the flame and take out the steamed batter plate. Allow it to cool slightly, then demould the steamed batter.
Cut it into squares. Deep fry the vadis until golden brown and crispy.
Serve the coriander vadi hot with tea or coffee.