If you are looking for the perfect tea-time snack, this Kothimbir Vadi recipe is a must-try! Kothimbir Vadi is a famous savoury snack from Maharashtra made primarily with fresh coriander leaves (kothimbir) and chickpea flour (besan). This particular version uses a secret ingredient—soaked chana dal—to give it an extra crunch that stays for hours. Whether you want something healthy to pack in a tiffin or a delicious appetizer for guests, this crispy Kothimbir Vadi never fails to impress. In this guide, we will show you how to steam and fry these savoury cakes to perfection. The addition of rice flour and jowar flour ensures a 100% crispy texture every single time. Let’s dive into the ingredients and steps to make this traditional delicacy!
Also Read – Crispy Leftover Chapati Vadi Recipe | Easy Tea-Time Snack
Ingredients List:
- Fresh Coriander: 1 bunch (cleaned, washed, and finely chopped).
- Chana Dal: 2 tablespoons (soaked for 2-3 hours and coarsely crushed).
- Besan (Gram Flour): 4 tablespoons.
- Jowar Flour: 1 tablespoon.
- Rice Flour: 1 tablespoon.
- Fine Rava (Semolina): 1 teaspoon.
- Sesame Seeds (Til): 1 tablespoon.
- Ginger-Garlic-Chilli Paste: Made from 3 green chillies, 1 bulb of garlic, and 1/2 inch of ginger.
- Spices: 1/2 teaspoon Turmeric, 1 teaspoon Cumin-Coriander powder, 1/2 teaspoon Red chilli powder, pinch of Hing (Asafoetida), and Ajwain (Carom seeds).
- Salt: To taste.
- Oil: For frying.
Also Read – Leftover Chapati Vadi: Crispy Snack Recipe
Step-by-Step Instructions:
- Prep the Greens: Wash the coriander thoroughly, drain the water completely, and chop it finely along with the tender stems.
- Mix the Flours: In a large bowl, combine the chopped coriander with jowar flour, rice flour, rava, and besan.
- Add Flavour: Add the sesame seeds, cumin-coriander powder, carom seeds (crushed by hand), hing, red chilli powder, turmeric, and salt.
- Incorporate the Secret Crunch: Add the coarsely crushed soaked chana dal and the ginger-garlic-chilli paste.
- Form the Dough: Mix everything together. Add a very small amount of water only if needed to form a thick, tight dough.
- Steam the Vadi: Grease a plate with oil. Spread the dough evenly on the plate (about 1/2 inch thick). Sprinkle some sesame seeds on top. Place it in a steamer or a kadhai with water and steam for 10–12 minutes.
- Cut into Cubes: Once cooled, grease a knife with oil and cut the steamed cake into square or diamond-shaped pieces.
- Fry until Golden: Heat oil in a pan. Shallow fry or deep fry the pieces on medium heat until they turn golden brown and crispy on both sides.
Also Read – Melt-in-Mouth Nylon Vadi Recipe: A Diwali Special Sweet
Cooking Tips for Better Results:
- Drain Water Well: Ensure the coriander is completely dry before chopping; otherwise, the dough will become too sticky.
- The Crunch Factor: Using coarse chana dal and rice flour is the secret to achieving that professional “crispy” texture.
- Don’t Over-Steam: Steaming for too long can make the vadi chewy. 10–12 minutes on medium heat is usually perfect.
Variations:
- Vegan Version: This recipe is naturally vegan!
- Spicy Version: Increase the amount of red chilli powder or add more chopped green chillies to the paste.
- Kids-Friendly: Reduce the chillies and add a little bit of grated cheese on top before serving.
- Air-Fried: For a healthy version, brush the steamed vadis with oil and air-fry at 180°C for 8-10 minutes.
Also Read – Crispy Vadi Recipe: Quick & Easy Tea-Time Snack
Serving Suggestions:
- Serve your Kothimbir Vadi hot with:
- Masala Chai: The classic Indian tea-time combination.
- Green Chutney: A spicy mint-coriander dip.
- Tomato Ketchup: For a sweet and tangy contrast.
FAQs:
Q1: Can I store Kothimbir Vadi?
Ans: Yes! You can store the steamed (unfried) vadis in an airtight container in the fridge for up to 8 days. Just fry them fresh whenever you want to eat.
Q2: Why is my Kothimbir Vadi soft?
Ans: This usually happens if there is too much water in the dough or if you haven’t added rice flour/rava. Ensure the dough is thick.
Q3: Is Kothimbir Vadi healthy?
Ans: Yes, it is packed with coriander (iron) and besan (protein). To keep it low-calorie, you can steam it and skip the frying or use an air fryer.
Q4: Can I make it without Garlic?
Ans: Absolutely. You can skip the garlic and add a bit more ginger and hing for flavour.
Also Read – Crispy Cabbage Chickpea Vadi
Crispy Kothimbir Vadi Recipe: How to Make Maharashtrian Snack
Ingredients
- Fresh Coriander: 1 bunch (cleaned, washed, and finely chopped).
- Chana Dal: 2 tablespoons (soaked for 2-3 hours and coarsely crushed).
- Besan (Gram Flour): 4 tablespoons.
- Jowar Flour: 1 tablespoon.
- Rice Flour: 1 tablespoon.
- Fine Rava (Semolina): 1 teaspoon.
- Sesame Seeds (Til): 1 tablespoon.
- Ginger-Garlic-Chilli Paste: Made from 3 green chillies, 1 bulb of garlic, and 1/2 inch of ginger.
- Spices: 1/2 teaspoon Turmeric, 1 teaspoon Cumin-Coriander powder, 1/2 teaspoon Red chilli powder, pinch of Hing (Asafoetida), and Ajwain (Carom seeds).
- Salt: To taste.
- Oil: For frying.
Instructions
- Prep the Greens: Wash the coriander thoroughly, drain the water completely, and chop it finely along with the tender stems.
- Mix the Flours: In a large bowl, combine the chopped coriander with jowar flour, rice flour, rava, and besan.
- Add Flavour: Add the sesame seeds, cumin-coriander powder, carom seeds (crushed by hand), hing, red chilli powder, turmeric, and salt.
- Incorporate the Secret Crunch: Add the coarsely crushed soaked chana dal and the ginger-garlic-chilli paste.
- Form the Dough: Mix everything together. Add a very small amount of water only if needed to form a thick, tight dough.
- Steam the Vadi: Grease a plate with oil. Spread the dough evenly on the plate (about 1/2 inch thick). Sprinkle some sesame seeds on top. Place it in a steamer or a kadhai with water and steam for 10–12 minutes.
- Cut into Cubes: Once cooled, grease a knife with oil and cut the steamed cake into square or diamond-shaped pieces.
- Fry until Golden: Heat oil in a pan. Shallow fry or deep fry the pieces on medium heat until they turn golden brown and crispy on both sides.
