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Kothimbir Vadi or Steamed Coriander Fritters is a traditional snack from Maharashtra, India, made mainly from chopped coriander leaves and gram flour. The mixture is seasoned with spices, steamed until firm, and then either served as is or fried for a crispy texture. It’s popular for its fresh, herbaceous flavor and can be enjoyed as a snack or a side dish.
Here I have given 3 ways to make these delicious snacks- steaming, air fryer and Instant Pot. Both these methods are very healthy as it uses minimum oil.
Kothimbir Vadi Ingredients
For Dough:
Fresh coriander leaves, gram flour (besan), rice flour, green chilies, ginger paste, garlic paste, coriander powder, cumin powder, turmeric powder, salt, water
For tempering
oil, sesame seeds, asafoetida (hing)
Instructions
Making Dough:
- In a large bowl, combine coriander leaves, gram flour, rice flour, green chilies, ginger paste, garlic paste, coriander powder, cumin powder, turmeric powder and salt.
- Gradually add water to make a dough. Make sure the dough is not too soft or nor too dry.
- Lightly grease your hands with some oil and carefully shape the dough into three long, 2-inch wide croquettes that fit the size of your steaming pot.
Steaming
- Grease a steaming pot with some oil. Keep the croquettes in the pot and cover.
- Steam for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow it to cool completely. Once cooled, cut them into ¼-inch thick discs.
Using Air Fryer
- Preheat your air fryer to 180°C (360°F).
- Grease the air fryer basket with a bit of oil to prevent sticking. Place the croquettes in the basket, making sure they don’t touch to ensure even cooking.
- Air fry the croquettes for 20-25 minutes, turning them halfway through the cooking time, until they are golden and firm or until a toothpick inserted comes out clean.
- Allow it to cool completely before cutting into rounded discs.
Using Instant Pot
- Pour 1 cup of water into the liner of the Instant Pot. This water is essential for creating steam.
- Grease the steaming rack or a suitable dish that fits inside your Instant Pot. Place the croquettes on the rack or in the dish.
- Place the steaming rack or dish with the croquettes inside the Instant Pot. Secure the lid and set the vent to the sealing position. Press the ‘Steam’ button and set the time for 20 minutes.
- Once the cooking time has ended, allow the Instant Pot to release pressure naturally. This will help in cooking the Vadi completely.
- Carefully remove the croquettes from the Instant Pot and let them cool completely.Once cooled, cut into rounded discs
Tempering and shallow fry:
- Heat oil in a pan, add mustard seeds, and let them splutter. Add a pinch of asafoetida and sesame seeds.
- Incorporate the kothimbir vadi and shallow fry the pieces until they are golden brown on both sides. This will make the vadi extra crunchy.
Serving Suggestions
- You can serve the Kothimbir Vadi hot with a side of tamarind chutney or mint chutney.
- It makes a perfect snack during tea time with a hot piping masala chai or filter coffee or can be a wonderful starter for your dinner parties.
Tips and Tricks
- Always use fresh coriander leaves for the best flavor and vibrant color. To prep the coriander leaves for making Kothimbir Vadi, wash thoroughly to remove all dirt and then dry and chop them.
- Ensure your batter is not too runny or too thick. This will help in getting the perfect texture after steaming.
- Adjust the amount of green chilies and spices according to your taste preference.
- Cut the steamed cakes into uniform pieces to ensure even frying and a pleasing presentation.You can steam the mixture a day ahead and keep it refrigerated. Just temper or fry before serving.
- While frying, do not overcrowd the pan. This helps in cooking them evenly.
Meal Prep Tips
- You can store the steamed and cooled pieces in an airtight container in the refrigerator for up to a week.
- You can also prepare the batter and store it in the refrigerator overnight; you can steam and temper the next day.
- Steamed Kothimbir Vadi can be frozen. Just thaw and temper or fry before serving.
FAQs
Q: Can I make Kothimbir Vadi without garlic and ginger?
A: Absolutely! Feel free to skip these ingredients if you prefer a milder flavor.
Q: Is this recipe vegan and gluten-free?
A: Yes this his recipe is naturally vegan and gluten free. So people with dietary restrictions can also enjoy it.
Q: How do I know when the Kothimbir Vadi is properly steamed?
A: The steaming is complete when a toothpick inserted in the center comes out clean.
Q: Can I bake Kothimbir Vadi instead of steaming?
A: Yes, you can bake it at 180°C (350°F) for about 15-20 minutes or until firm and slightly golden.
Kothimbir Vadi | Coriander Leaves Cakes
Kothimbir Vadi or Steamed Coriander Fritters is a traditional snack from Maharashtra, India, made mainly from chopped coriander leaves and gram flour. The mixture is seasoned with spices, steamed until firm, and then either served as is or fried for a crispy texture.
Ingredients
For Dough:
- 2 cups fresh coriander leaves finely chopped
- 1 cup gram flour besan
- 2 tablespoons rice flour
- 3-4 green chilies finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder optional
- Salt to taste
- Water as needed
For tempering and shallow frying:
- 2 tablespoons oil for greasing and tempering
- 1 teaspoon sesame seeds
- A pinch of asafoetida hing
Instructions
Making Dough:
- In a large bowl, combine coriander leaves, gram flour, rice flour, green chilies, ginger paste, garlic paste, coriander powder, cumin powder, turmeric powder and salt.
- Gradually add water to make a dough. Make sure the dough is not too soft or nor too dry.
- Lightly grease your hands with some oil and carefully shape the dough into three long, 2-inch wide croquettes that fit the size of your steaming pot.
Steaming:
- Grease a steaming pot with some oil. Keep the croquettes in the pot and cover.
- Steam for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow it to cool completely. Once cooled, cut them into ¼-inch thick discs.
Using Air Fryer:
- Preheat your air fryer to 180°C (360°F).Grease the air fryer basket with a bit of oil to prevent sticking.
- Place the croquettes in the basket, making sure they don’t touch to ensure even cooking.
- Air fry the croquettes for 20-25 minutes, turning them halfway through the cooking time, until they are golden and firm or until a toothpick inserted comes out clean.
- Allow it to cool completely before cutting into rounded discs.
Using Instant Pot:
- Pour 1 cup of water into the liner of the Instant Pot. This water is essential for creating steam.
- Grease the steaming rack or a suitable dish that fits inside your Instant Pot. Place the croquettes on the rack or in the dish.
- Place the steaming rack or dish with the croquettes inside the Instant Pot. Secure the lid and set the vent to the sealing position. Press the ‘Steam’ button and set the time for 20 minutes.
- Once the cooking time has ended, allow the Instant Pot to release pressure naturally. This will help in cooking the Vadi completely.
- Carefully remove the croquettes from the Instant Pot and let them cool completely. Once cooled, cut into rounded discs
Tempering and shallow fry:
- Heat oil in a pan, add mustard seeds, and let them splutter. Add a pinch of asafoetida and sesame seeds.
- Incorporate the steamed and cut kothimbir vadi and shallow fry the pieces until they are golden brown on both sides. This will make the vadi extra crunchy.
Notes
Serving Suggestions
- You can serve the Kothimbir Vadi hot with a side of tamarind chutney or mint chutney.
- It makes a perfect snack during tea time with a hot piping masala chai or filter coffee or can be a wonderful starter for your dinner parties.
- Always use fresh coriander leaves for the best flavor and vibrant color. To prep the coriander leaves for making Kothimbir Vadi, wash thoroughly to remove all dirt and then dry and chop them.
- Ensure your batter is not too runny or too thick. This will help in getting the perfect texture after steaming.
- Adjust the amount of green chilies and spices according to your taste preference.
- Cut the steamed cakes into uniform pieces to ensure even frying and a pleasing presentation.You can steam the mixture a day ahead and keep it refrigerated. Just temper or fry before serving.
- While frying, do not overcrowd the pan. This helps in cooking them evenly.
- You can store the steamed and cooled pieces in an airtight container in the refrigerator for up to a week.
- You can also prepare the batter and store it in the refrigerator overnight; you can steam and temper the next day.
- Steamed Kothimbir Vadi can be frozen. Just thaw and temper or fry before serving.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.