Kothimbir Vadi is a Maharshtrian snack recipe made using cilantro (kothimbir) and gram flour (chickpea flour). It can be served either steamed or shallow fried or air fried with green chutney or ketchup. This savory cilantro cake is a completely vegan, gluten free and freezer friendly recipe and perfect as an appetizer, snack, breakfast or side.
We have been loving crispy Kothimbir Vadi lately as a quick evening snack with tea. I've grown up eating these and always loved them!! Usually when there used to be extra cilantro bunch in the house these would be on the menu and I would look forward to them.
Recreating these in my own kitchen now feels nostalgic. I make this recipe just like my aaji (grandmom)and mom make with slight modification of my own and its a hit!! My kids love it too especially my older one who is not so fond of spicy food but eats this vadi since she loves it so much!!
What is Kothimbir Vadi
Kothimbir in Marathi means cilantro or coriander leaves and Vadi means cut squares or slices. So basically these are are savory cilantro gram-flour cakes. These can be served steamed or deep/shallow/pan fried or air-fried (like fritters) until crispy golden brown. I prefer the later.
Think of these as Maharashtrian Coriander fritters that are spicy, crispy, vegan and gluten free.
Serving Suggestions:
Kothimbir Vadi can be served with chutney or ketchup as an appetizer or tea time snack with hot tea (chai). I even like these for breakfast, why not right!! These are also popular as a side/snack in the Maharshtrian thali with other main dishes.
Kothimbir Vadi Ingredients
The two main ingredients needed for making this Cilantro fritters are.
- Kothimbir - Cilantro or coriander leaves. Use fresh green leaves that are throughly washed and air or towel dried and chopped finely.
- Gram Flour - also known as besan or chickpea flour. This is a gluten free flour.
I like an equal proportion (1:1) of these main ingredients but if you prefer more cilantro, double the quantity. Along with that you will also need some
- Rice flour - purpose is to provide crispiness and can be skipped if you don't have it.
- Spices and aromatics like - turmeric, red chilli powder, salt, ginger garlic.
- leavening agent - Like Eno (fruit salt) or baking soda. This is optional ingredient but highly recommend it. Traditional recipe doesn't use any leavening but I like the fluffy and airy texture that it gives to these otherwise dense cilantro cakes.
- Oil for frying
How to make Kothimbir Vadi
Kothimbir Vadi recipe is very easy and comprises of 3 main steps - making the batter, steaming the cilantro cake and frying the steamed vadis (squares). Let's see how to make these step by step .
To make the batter
In a mixing bowl add the dry ingredients like gram flour (besan/chickpea flour), rice flour, turmeric, red chili powder and salt. Whisk or mix well until combined. Add in the cilantro leaves, oil, ginger and garlic paste and mix well.
Add water ¼ cup at a time to make a thick batter and stir until well combined. I've used about ¾ cup.
When ready to steam (water in your pressure cooker or instant pot starts to boil) add Eno to the batter and pour lemon juice over the Eno to activate it i.e. bubbling reaction. Mix well till the batter is nice and fluffy but don’t over mix.
Pour the batter into the greased pan (using 6inch round baking pan) and steam using any of the 3 steaming options.
To Steam Kothimbir Vadi
You can steam these Kothimbir vadi using any of the three options - pressure cooker, Instant Pot or in a large pot on stove top. Irrespective of the method of choice, steam these for 15-20 mins (please see recipe card for details on each).
Once steaming is complete, remove pan and let it sit for about 5-10 mins or until you see the edges loosening up from the pan. Using a knife, loosen the sides and flip it on to a plate.
Steamed Kothimbir wadi is ready and can be served with side of chutney and ketchup!! These are delicious steamed too but if you prefer the crispy version go ahead and fry them.
To Fry Kothimbir Vadi
There are two options to fry Kothimbir Vadi, shallow frying or air frying.
Shallow Frying Kothimbir Vadi:
In a pan, heat 2-3 tablespoon oil and add the steamed kothimbir vadi in a single layer without over crowding them. Fry until golden brown and flip so each side can be nice and crispy and golden. Remove on tissue paper to absorb any excess oil.
Air Frying Kothimbir Vadi:
Place the steamed kothimbir vadis in a single layer without over crowding them. Spray with some cooking oil and bake at 370 for 8-10 mins until golden and crispy flipping half way through.
That's it, delicious crispy Kothimbir Vadi is ready!! Serve immediately with some chutney/ketchup and enjoy!!
Can I freeze Kothimbir Vadi
Absolutely!! You can store the steamed cilantro squares for couple of days in the refrigerator and freeze them for later use. Allow them to cool completely then pack into freeze safe container or ziplocks and freeze. These should be good frozen for couple of months.
When ready to eat, simply pop them into the air fryer and fry until golden brown and crispy. Frozen may need few additional minutes. Be careful when shallow frying frozen kothimbir vadi as the oil might splatter.
More Indian Snack recipes to try:
Hope you enjoy this Kothimbir Vadi as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Kothimbir Vadi
Equipment
Ingredients
For Kothimbir Vadi
- 1 cup gram flour besan, chickpea flour
- 2 tablespoon rice flour optional, for crispness
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder adjust to taste
- Salt to taste
- Pinch asafoetida hing, optional (skip for gluten-free)
- 1 packed cup cilantro Kothimbir, coriander leaves, dhania (finely chopped)
- 1-2 green chillies finely chopped, optional and to taste
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon oil
- ¾ cup of water
- 1 teaspoon eno or ½ baking soda
- 1 tablespoon lemon juice
For frying:
- 2-3 tablespoon oil
Instructions
To make the Kothimbir Vadi batter
- In a mixing bowl add the dry ingredients like gram flour (besan/chickpea flour), rice flour, turmeric, red chili powder and salt. Whisk or mix well until combined. Add in the cilantro leaves, oil, ginger and garlic paste and mix well.
- Add water ¼ cup at a time to make a thick batter (I used ¾ cup) and stir until well combined.
- When ready to steam (water in your pressure cooker or instant pot starts to boil) add Eno to the batter and pour lemon juice over the Eno to activate it i.e. bubbling reaction. Mix well till the batter is nice and fluffy but don’t over mix.
- Pour the batter into the greased pan (using 6inch round baking pan) and steam using any of the 3 steaming options.
- You can make the batter ahead of time but make sure to add Eno only when you are ready to steam.
To Steam Kothimbir Vadi
- You can steam these Kothimbir vadi using any of the three options – pressure cooker, Instant Pot or in a large pot on stove top.
Steaming using Pressure Cooker
- Heat 2 cups of water in a pressure cooker.
- Place a trivet in the pressure cooker and then place the pan filled with batter on it. Cover with the lid (without the whistle/pressure) and cook for about 20 mins or till a knife comes out clean.
- Remove pan from cooker and let it sit for about 5-10 mins or until you see the edges loosening up from the pan. Using a knife, loosen the sides and flip it on to a plate.
Steaming using Instant Pot
- Start Instant Pot on sauté mode to get the water (2 cups) boiling. Once you see the steam, place a trivet at the bottom, then place the pan with batter on it uncovered and close the lid . Cancel Saute function.
- Now Set Instant Pot on steam for 15 minutes using external time with Vent on venting position. IP timer doesn’t work in steam venting mode. Once done, press cancel and open the IP lid after 5 mins.
- Remove pan from the IP and let it sit outside for about 5mins or until you see the edges loosening up from the pan. Using a knife, loosen the sides and flip it on to a plate.
Steaming using regular pot/stovetop
- Add 4 cups of water in the Big Pot in which your pan fits. Cover the vessel and let water come to a boil while making the batter. Place a trivet at the bottom, then place the pan with batter on it, cook with lid closed for 15-20 mins or until the knife inserted comes out clean.
- Remove pan from the pot and let it sit outside for about 5mins or until you see the edges loosening up from the pan. Using a knife, loosen the sides and flip it on to a plate.
- Steamed Kothimbir Vadi is ready and can be served with side of chutney and ketchup!! These are delicious steamed too but if you prefer the crispy version go ahead and fry them.
To Fry Kothimbir Vadi
- There are two options to fry Kothimbir Vadi, shallow frying or air frying.
Shallow Frying
- In a pan, heat 2-3 tablespoon oil and add the steamed kothimbir vadi in a single layer without over crowding them. Fry until golden brown and flip so each side can be nice and crispy and golden. Remove on tissue paper to absorb any excess oil.
Air Frying
- Place the steamed kothimbir vadis in a single layer without over crowding them. Spray with some cooking oil and bake at 370 for 8-10 mins until golden and crispy flipping half way through.
- That’s it, delicious crispy, vegan and gluten free Kothimbir Vadi is ready!! Enjoy with some Chutney and/or Ketchup!!
Notes
- Traditionally learning agents are not used in this recipe but I like the airy and light texture they add. You can skip it too but then the texture will change, these vadi will be more dense and will not have that much height.
- I prefer 1:1 portion of gram flour to cilantro. If you prefer more cilantro in your vadis switch to 1:2 proportion.
- You can store the steamed kothimbir vadi for couple of days in the refrigerator and freeze them for later use. Allow them to cool completely then pack into freeze safe container or ziplocks and freeze. These should be good frozen for couple of months.
Happy Snacking!!
Shweta
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