Showing posts with label Kothimbir. Show all posts
Showing posts with label Kothimbir. Show all posts

January 1, 2017

Kothimbir vadi recipe - Maharashtrian coriander vadi

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

Kothimbir vadi is a delicious, flavorful and healthy snack. It is easy to make with easily available ingredients such as coriander leaves, green gram dal, bengal gram dal etc. This can be served as a starter and tea time snack.

Prep time : 7 hrs 15 mins                                                                                          
Cook time : 20 mins
Total time : 7 hrs 35 mins
Recipe type : Snacks-Appetizer
Cuisine : Maharashtrian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients 
  • 1 cup bengal grams / chana dal
  • 1 cup split green grams / moong dal
  • 1/2 tsp ginger garlic paste
  • 1/2 tsp coriander seeds powder
  • 1/4 tsp cumin seeds powder
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 green chilli, chopped
  • 1/2 tsp baking soda
  • 3 cups chopped coriander leaves / cilantro
  • 1 tsp salt 
  • Oil as required

Method

  1. Combine together the split bengal grams and split green grams. Rinse and soak together for about 7 -8 hours.
  2. 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.
  3. Add the ginger garlic paste, coriander powder, cumin powder, chilli powder, turmeric powder, green chillies, salt and baking soda. Mix well to combine.
  4. Add the chopped cilantro and mix well. Do not add water.
  5. 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.
  6. 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.
  7. Cut it into squares. Deep fry the vadis until golden brown and crispy.
  8. Serve the coriander vadi hot with tea or coffee.

Note
  1. You can also add 1/2 cup of chopped fenugreek leaves / methi leaves to the batter.
  2. You can also place the  plate in a pressure cooker with some water in the bottom, remove the whistle from the cooker before you steam it.
  3. Grind the dals in batches to get the proper consistency.
  4. You can also use 2 cups of besan / bengal gram flour instead of  chana dal and moong dal.
  5. If you want to avoid excessive oil, you can shallow fry this vadi.

Kothimbir vadi - step by step pictures

1.  Combine together the bengal grams and split green grams. Rinse and soak together for about 7 -8 hours. 
2.  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.
3.  Add the ginger garlic paste, coriander powder, cumin powder, chilli powder, turmeric powder, green chillies, salt and baking soda. Mix well to combine.
4.  Add the chopped cilantro and mix well. Do not add water.
5.  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.
6.  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.
 7.  Cut it into squares. Deep fry the vadis until golden brown and crispy.
8.  Serve the coriander vadi hot with tea or coffee.


logo