Crispy Kothimbir Vadi – Coriander Fritters
Kothimbir Vadi is a crispy, flavorful, and one of the most lip smacking snacks. It is a popular dish from Maharashtra, India. This easy to make recipe is perfect to enjoy as an appetizer or tea time snack.
This dish is so addictive and delicious to enjoy as is or with some tomato ketchup. These coriander fritters are made with loads of fresh coriander leaves, chickpea flour, rice flour, and some spices.
The outer layer of the kothimbir vadi is crispy and the inner layer is soft. Traditionally, these fritters are prepared by steaming, cutting into squares, and later on by deep frying them. I have steamed and shallow fried them for a healthier version. You can air fry them, bake them, deep fry them, or enjoy right after steaming them.
What Is Kothimbir Vadi?
In the Marathi language, “Kothimbir” means coriander leaves or cilantro. It is one of the main ingredients in the dish. Loads of fresh coriander leaves are used which gives tons of flavors and beautiful aroma in the dish. “Vadi” means cake, bar, or cubes – it can be sweet or savory.
Kothimbir Vadi is a savory cake which is made by steaming the batter, cutting into cubes, and later on deep-frying it.
Kothimbir vadi is made with chickpea flour or besan as a main ingredient for binding the mixture. Rice flour is added for making them crispy and crunchy from the outside. Yogurt gives the softness and some tangy flavor in the dish. You can add some lime juice for flavors if following a vegan diet.
Most of the ingredients are gluten free in this recipe but I have added some asafoetida. Asafoetida is good for digestion and flavors, you can skip it for a completely gluten free recipe.
Table of Contents
Ingredients
- Coriander leaves
- Besan
- Rice flour
- Sesame seeds
- Ginger
- Garlic
- Green chillies
- Coriander powder
- Cumin powder
- Red chili powder
- Turmeric powder
- Asafoetida
- Yogurt
- Salt
- Sugar
- Oil
Crispy Kothimbir Vadi Step By Step Recipe
Grease an 8 x 4 inch tray with some oil and set it aside. Bring 3.5 cups of water to boil in a wide pan on medium heat.
In a large bowl, transfer the chopped coriander leaves, add the spices, 2 tsp sesame seeds, salt, and sugar.
Add crushed ginger, garlic, chillies, and some yogurt. Mix everything well to release all the juices.
Transfer the chickpea flour and rice flour. Mix everything well.
Add little water at a time to form a lump-free thick batter. I used around ⅓ cup water – do not make the batter very runny.
Transfer the batter to the greased tray, spread it evenly, and sprinkle generous amounts of sesame seeds. Press them a little with a spatula.
Keep a trivet in the pot of boiling water, place the tray, and cover the pan with a lid. Steam the batter for about 16-18 mins on medium heat or until the cake comes out clean when a toothpick is inserted in the middle.
Turn off the heat, transfer the pan to a cooling rack for about 45 minutes. Run a butter knife around the corners and flip it on a cutting board.
Cut the cake into any desired shape or 18 equal pieces.
Heat around 2 tbsp oil in a pan on medium high heat. Lower the temperature to medium and place all the kothimbir vadi keeping some space in between them.
Divide 1 tbsp oil by drizzling on the top of each vadi.
Cook the vadi for about 3 minutes. Carefully turn each vadi with the help of a tong and cook the other side for about 3 minutes.
Lower the heat to medium low, fip each vadi carefully, and cook for about 3-4 minutes until crispy. Serve them hot or warm.
Tips For Making Crispy Kothimbir Vadi
- Using ample coriander leaves is very important while making kothimbir vadi. The dish will lack in flavors if used in a lesser amount.
- Cleaning the coriander, washing it, drying it, and then finely chopping the leaves is very important. You can take tender stems of coriander leaves as well in the recipe.
- Adding some rice flour is helpful to make the kothimbir vadi crispy from the outside.
- Sesame seeds add some crunch and nuttiness in the dish. Additionally, they add some pop of color.
- Yogurt adds some tanginess and softness in the vadi.
- Adjust the spice level according to your taste.
- If you do not have a tray, use a deep steel plate or round tray for steaming the cake.
- Use an instant pot or Indian pressure cooker for steaming the kothimbir vadi.
Variations
- You can skip adding yogurt in the recipe for a dairy free dish. Add 1 tsp of lime juice instead to add some tanginess.
- Asafoetida is added for digestion and flavor, you can skip it for a gluten free version.
- Add 1 tbsp of fine semolina instead of rice flour in the recipe for a beautiful crunch and texture.
- You can deep fry the kothimbior vadi for a more crispier vadi. I like to shallow fry it for a healthier version but trust me, it tastes equally amazing.
- Bake them for 20 minutes to 350℉/180℃ by turning them in between.
How To Store Kothimbir Vadi?
The prepared steamed kothimbir vadi stays fresh for 4-5 days in the refrigerator in an airtight container. Shallow or deep fry them once ready to serve.
You can keep the steamed ones in a freezer safe bag or container for 2 months. Let them sit on a countertop for 1 hour or defrost them in the microwave. Shallow fry in a pan or deep fry them.
Bake them in the oven by brushing some oil on both sides. Bake them for about 20-25 minutes to 350℉/180℃ by turning them in between.
These taste the best when served fresh. Store them in the refrigerator in an airtight container for 3-4 days.
You can warm them in a pan for 3-5 minutes before serving.
Preheat the oven to 350℉/180℃ and reheat them for 4-5 minutes.
How To Serve Kothimbir Vadi?
Serve them with some tomato ketchup, green chutney, and tamarind date chutney.
Kothimbir vadi is a very tasty snack or breakfast option to enjoy with some tea or coffee.
Serve them for brunch along with some kande pohe, upama, or sheera.
These can be served as an appetizer for a get-together along with rava dhokla, sabudana tikki, spinach poha cutlet, khandvi, or green moong dal pakoda.
Serve them as a side along with batata bhaji, poori, matki usal, masale bhaat, and shrikhand for festivals.
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Recipe Card
Crispy Kothimbir Vadi – Coriander Fritters
Ingredients
- 2 cup Coriander leaves washed, finely chopped
- 1 cup Chickpea flour/Besan
- 2 tbsp Rice flour
- 6 tsp Sesame seeds white/brown
- 1/2 inch Ginger crushed
- 4 medium Garlic cloves crushed
- 4 medium Green chillies crushed
- 1 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/2 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Asafoetida/Hing optional
- 2 tbsp Yogurt/ Dahi plain
- 1 tsp Salt or as required
- 1/4 tsp Sugar
- 3 tbsp Oil +for greasing
Instructions
- Grease an 8 x 4 inch tray with some oil and set it aside. Bring 3.5 cups of water to boil in a wide pan on medium heat.
- In a large bowl, transfer the chopped coriander leaves, add the spices, 2 tsp sesame seeds, salt, and sugar.
- Add crushed ginger, garlic, chillies, and some yogurt. Mix everything well to release all the juices.
- Transfer the chickpea flour and rice flour. Mix everything well.
- Add little water at a time to form a lump-free thick batter. I used around ⅓ cup water – do not make the batter very runny.
- Transfer the batter to the greased tray, spread it evenly, and sprinkle generous amounts of sesame seeds. Press them a little with a spatula.
- Keep a trivet in the pot of boiling water, place the tray, and cover the pan with a lid. Steam the batter for about 16-18 mins on medium heat or until the cake comes out clean when a toothpick is inserted in the middle.
- Turn off the heat, transfer the pan to a cooling rack for about 45 minutes. Run a butter knife around the corners and flip it on a cutting board.
- Cut the cake into any desired shape or 18 equal pieces.
- Heat around 2 tbsp oil in a pan on medium high heat. Lower the temperature to medium and place all the kothimbir vadi keeping some space in between them.
- Divide 1 tbsp oil by drizzling on the top of each vadi.
- Cook the vadi for about 3 minutes. Carefully turn each vadi with the help of a tong and cook the other side for about 3 minutes.
- Lower the heat to medium low, fip each vadi carefully, and cook for about 3-4 minutes until crispy. Serve them hot or warm.
Notes
- Using ample coriander leaves is very important while making kothimbir vadi. The dish will lack in flavors if used in a lesser amount.
- Cleaning the coriander, washing it, drying it, and then finely chopping the leaves is very important. You can take tender stems of coriander leaves as well in the recipe.
- Adding some rice flour is helpful to make the kothimbir vadi crispy from the outside.
- Sesame seeds add some crunch and nuttiness in the dish. Additionally, they add some pop of color.
- Yogurt adds some tanginess and softness in the vadi.
- Adjust the spice level according to your taste.
- If you do not have a tray, use a deep steel plate or round tray for steaming the cake.
- Use an instant pot or Indian pressure cooker for steaming the kothimbir vadi.
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