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Kothimbir Vadi

Kothimbir Vadi

Shweta Arora
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. 
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Prep Time 10 minutes
Cook Time 20 minutes
Frying 10 minutes
Total Time 40 minutes
Course Appetizer, Breakfast, Side, Snack
Cuisine Indian
Servings 4
Calories 244 kcal

Ingredients
  

For Kothimbir Vadi

  • 1 cup gram flour besan, chickpea flour, (approx 100 grams)
  • 2 tablespoon rice flour optional, for crispness
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder adjust to taste
  • ½ teaspoon salt adjust to taste
  • Pinch asafoetida hing, optional (skip for gluten-free)
  • 1 cup packed 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 water
  • 1 teaspoon eno or ½ teaspoon baking soda
  • 1 tablespoon lemon juice

For frying:

  • 2-3 tablespoons 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. 

Nutrition

Calories: 244kcal | Carbohydrates: 24g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 382mg | Potassium: 586mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4078IU | Vitamin C: 19mg | Calcium: 59mg | Iron: 3mg
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