Kothimbir vadi is a popular traditional snack of Maharashtra. There are various 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, 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. Also it can be served as a starter. It tastes great even without any dipping sauce. This snack is crispy and flavourful. The coriander leaves add an exotic flavor and taste to the vadi. This is one of the best snacks to carry while travelling.
This vadi is so tasty that makes you want to eat more. Every evening we need something crunchy along with tea or coffee. This can be made more healthier by shallow frying. The steamed vadi doesn't need much of an oil and it can be shallow fried until crispy.
Kothimbir Vadi
How to Make Kothimbir Vadi with Step by Step Photo
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.
Prep Time 7 Hours + 15 Minutes |
Cook Time 20 Minutes |
Cuisine Maharashtrian |
Servings 4 |
Author Vidya |
Ingredients - 1 Cup Bengal Grams / Chana Dal
- 1 Cup Split Green Grams / Moong Dal
- 1/2Teaspoon Ginger Garlic Paste
- 1/2 Teaspoon Coriander Seeds Powder
- 1/4 Teaspoon Cumin Seeds Powder
- 1/2 Teaspoon Chilli Powder
- 1/2 Teaspoon Turmeric Powder
- 1 Green Chilli, Chopped
- 1/2 Teaspoon Baking Soda
- 3 Cups Chopped Coriander Leaves / Cilantro
- 1 Teaspoon Salt
- Oil as Required
Instructions - Combine together the split 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.
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Note
- You can also add 1/2 cup of chopped fenugreek leaves / methi leaves to the batter.
- 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.
- Grind the dals in batches to get the proper consistency.
- You can also use 2 cups of besan / bengal gram flour instead of chana dal and moong dal.
- If you want to avoid excessive oil, you can shallow fry this vadi.
New recipe to me...sounds very delicious and yummy!
ReplyDeleteThis recipe is new to me .....It looks so yumm and crispy....... :)
ReplyDeleteDelicious snack.. looks very yummy..
ReplyDeletevery nice.. looks very tempting..
ReplyDeleteSuch a lovely color and beautifully shared recipe dear. I love kothimbir vadi recipe and this looks so flavorful and mouth watering.
ReplyDeleteLooks like good to eat, actually I like most this dish
ReplyDeleteWow superr!!
ReplyDeleteI will try looks different
ReplyDelete