Crispy & Easy Kothimbir Vadi Stovetop

Kothimbir vadi is a traditional Maharasthrian dish made with cilantro leaves, besan flour, and spices. It's crispy on the outside and soft on the inside and goes great with a cup of chai!

Piece of kothimbir vadi.

Kothimbir vadi is a popular Maharashtrian snack that originates from the western state of Maharashtra in India. 

It’s made primarily from fresh cilantro (coriander leaves) and chickpea flour (besan). This savory dish is known for its delightful combination of flavors and textures..

The fresh cilantro imparts a vibrant and herbal taste, while the chickpea flour and spices contribute nuttiness, warmth, and a hint of spiciness. 

The interior is usually soft and slightly spongy due to the chickpea flour and steaming, while the exterior is crisp and crunchy due to the shallow frying. This play of textures adds to the overall enjoyment of the snack.

Plate of kothimbir vadi.

Kothimbir Vadi is not only a popular snack but also holds cultural significance in Maharashtra. It’s often served during festive occasions, family gatherings, and celebrations. 

Ingredients

Ingredients for kothimbir vadi on a marble top.

1. Cilantro (Coriander Leaves): Cilantro, also known as coriander leaves, is the main ingredient that gives Kothimbir Vadi its vibrant green color and fresh flavor. It adds a pleasant herbal and citrusy taste to the dish.

2. Besan (Chickpea Flour): Besan, or chickpea flour, is a key ingredient in many Indian snacks. It provides a nutty flavor, and smooth texture, and acts as a binding agent in the batter. It gives the vadi its characteristic soft interior when steamed.

3. Rice Flour: Rice flour is often added to the batter to improve the texture of the vadi. It contributes to the crispiness of the vadis outer layer once it’s fried.

Green chili paste and ginger garlic paste on a plate.

4. Ginger Garlic Paste: Ginger garlic paste adds a warm and aromatic flavor to the vadi. It also enhances the overall taste of the dish and complements the other spices.

5. Green Chili Paste: Green chili paste adds heat and a spicy kick to the Kothimbir Vadi. The level of spiciness can be adjusted according to personal preferences.

Spices on a plate.

6. Salt: Salt is a basic seasoning that enhances the flavors of all the other ingredients in the vadi.

7. Cumin Coriander Powder: Cumin coriander powder is a common spice blend used in Indian cuisine. It adds a slightly nutty and earthy flavor, complementing the cilantro and other spices in the vadi.

8. Red Chili Powder: Red chili powder contributes not only to the spiciness but also to the color of the vadi. It adds a rich reddish hue to the dish.

9. Sugar: A small amount of sugar is often added to balance the flavors and add a subtle hint of sweetness that contrasts with the spices.

10. Soda (Baking Soda): Soda, usually baking soda, is used sparingly to give the vadi a light and airy texture. It helps create a softer interior while maintaining a crispy exterior after frying.

Each of these ingredients plays a crucial role in creating the distinctive taste and texture of Kothimbir Vadi. When combined, they contribute to a well-balanced and flavorful snack that’s loved by many.

Plate of cilantro stalks.

Instructions

Preparation: The process of making Kothimbir Vadi involves creating a spiced chickpea flour batter, incorporating chopped cilantro, and then steaming or cooking the batter until it sets. After steaming, the batter is sliced into pieces and shallow-fried until the exterior becomes crispy and golden. This results in a snack with a soft, flavorful interior and a crunchy exterior

  1. Prepare the Batter: In a mixing bowl, combine the chopped coriander leaves, chickpea flour, rice flour, chopped green chilies, ginger paste, turmeric powder, red chili powder, cumin seeds, asafoetida, and salt.
  2. Mix the Batter: Gradually add water to the mixture and stir to form a thick batter. The batter should be thick enough to spread and hold its shape. Make sure there are no lumps.
Add spices and besan flour to bowl.
Thick kothimbir vadi batter.
Add water to form a thick batter.

Steam the Batter: Grease a steaming dish or plate with oil. Pour the batter into the dish and spread it evenly to form a smooth layer. Steam the batter for about 15-20 minutes until it is set and cooked through. You can insert a knife or toothpick to check if it comes out clean.

Logs of the vadi.
Pot on the gas.

Cool and Cut: Once the steamed batter has cooled down, gently remove it from the steaming dish. Cut it into pieces. The steamed vadi should be soft on the inside at this stage.

Cut pieces of vadi.

Shallow Fry the Vadi: Place the cut vadi pieces in the pan and fry them until they turn golden and crispy on both sides. Make sure to fry them over medium heat, so they cook through evenly without burning.

Frying kothimbir vadi.
Crispy kothimbir vadi in a pan.

Serve: Once the Kothimbir Vadi is golden and crispy, remove from the pan and place them on a paper towel to absorb excess oil. Serve the vadi hot with mint chutney or tamarind chutney as a delicious snack.

Kothimbir Vadi is a delightful snack that’s full of flavors and textures. Enjoy it with a hot cup of tea or as an appetizer during gatherings.

Up close image of kothimbir vadi.

Serving

Kothimbir Vadi is often served as an appetizer, tea-time snack, or even as part of a larger meal. It’s typically accompanied by mint chutney, tamarind chutney, or yogurt, which provide a cooling contrast to the warmth of the vadi.

Variations

While the basic recipe remains consistent, there can be slight regional variations in the preparation and spicing of Kothimbir Vadi. Some versions might include additional ingredients like grated coconut, sesame seeds, or chopped onions. These variations add their own distinct flavors and textures to the dish.

Piece of kothimbir vadi.

Crispy & Easy Kothimbir Vadi Stovetop

Shilpa Joshi
Kothimbir vadi is a traditional Maharasthrian dish made with cilantro leaves, besan flour, and spices. It's crispy on the outside and soft on the inside and goes great with a cup of chai!
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 6 servings
Calories 367 kcal

Equipment

Ingredients
  

  • 4 cups cilantro (packed) tender stalks and leaves
  • 4 cups besan flour 425g
  • ½ cup rice flour 70g
  • 2 tbsp ginger garlic paste
  • 1 tbsp green chili paste
  • tbsp salt
  • tbsp cumin coriander powder
  • 1 tsp red chili powder
  • tsp sugar
  • ½ tsp baking soda

Instructions
 

  • Prepare the Batter: In a mixing bowl, combine the chopped coriander leaves, chickpea flour, rice flour, chopped green chilies, ginger paste, turmeric powder, red chili powder, cumin seeds, asafoetida, and salt.
  • Mix the Batter: Gradually add water to the mixture and stir to form a thick batter. The batter should be thick enough to spread and hold its shape. Make sure there are no lumps.
  • Steam the Batter: Grease a steaming dish or plate with oil. Pour the batter into the dish and spread it evenly to form a smooth layer. Steam the batter for about 15-20 minutes until it is set and cooked through. You can insert a knife or toothpick to check if it comes out clean.
  • Cool and Cut: Once the steamed batter has cooled down, gently remove it from the steaming dish. Cut it into squares or diamond shapes. The steamed vadi should be soft on the inside at this stage.
  • Fry the Vadi: Place the cut vadi pieces in the pan and fry them until they turn golden and crispy on both sides. Make sure to fry them over medium heat, so they cook through evenly without burning.
  • Serve: Once the Kothimbir Vadi is golden and crispy, remove from the pan and place them on a paper towel to absorb excess oil. Serve the vadi hot with mint chutney or tamarind chutney as a delicious snack.

Nutrition

Calories: 367kcalCarbohydrates: 58gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1603mgPotassium: 694mgFiber: 9gSugar: 10gVitamin A: 132IUVitamin C: 0.002mgCalcium: 39mgIron: 4mg
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