Tuesday, 24 February 2015

Kothimbir Vadi

Blogging Marathon # 49 , Week 4 Day : 1
Theme : Bookmarked Recipes
Course : Starters n Snacks

For this week's theme am making Kothimbir Vadi is very popular Maharashtra snack and fritter recipe. It is prepared in various forms and ways. I like the steamed version as it is more healthier than the traditional preparation which is deep fried. Both taste equally good. As this week theme was bookmarked recipes I have a huge list of recipes which I want to try but somehow not able to make. Blogging Marathon is such a platform which gives opportunities to explore and try thing or do things which we always think off. My recipe is sourced from Tarla Dalal ji's recipe which is doabetic friendly and also for those who are calorie conscious.

Kothimbir means corainder leaves in marathi and vadi is referred to batter that is steamed and this vadi recipe is sol lovely and tasty that it can be served as tea-time snack or even starters for your parties. It is very easy and can be prepared and kept. Thus it makes ideal for party food.

My another reason to try this one is as this is diabetic friendly recipe and we diabetic people always complain of not having varities in our diet as any refined flour would shoot up the sugar level and yes fried food is also not good, so this recipe is ideal as Chickpea flour or channa dal atta aka besan is much healthier option compared to other flour.  Here is my vadi with a twist.

Recipe Source Here
Preparation time : 5 mins
Cooking time: 15 to 20 mins
Serves : 3 to 4
Makes : 12 to 14
Difficulty level : Medium

1 cup besan / chock pea flour
1 cup washed and chopped coriander  leaves
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp ginger garlic paste
salt to taste
1 tbsp curd + 1 tbsp water

For tempering:
1 tbsp oil
1 tbsp sesame seeds / til

  • In a bowl mix all the ingredients and knead to a firm smooth dough.
  • Scrap the any dough stuck to the bowl. Divide the dough into two equal parts
  • Smear oil on  rolling board. Roll the dough into cylindrical approx 3 to 4" long a 1 " thick.
  • Similarly roll the other dough too.

  • Steam the roll in a steamer for 12  to 15 mins on high flame. Cover the lid with cloth.
  • Insert the toothpick to check whether it is cooked thoroughly. If toothpick comes clean it means it's cooked. It comes with dough means it requires another a minute or so.
  • Remove from steamer and let it cool slightly.
  • Cut into 1/4" thick discs. 
  • Heat oil add sesame seed. When it crackles pour over vadi and serve hot.
'  Notes:
  • Do not add to much water a time or else it would be very soft but chewy.
  • You can shallow fry these vadis with sesame seed
  • I have added spices little more than the original recipe as I like it bit spicy with tea.

Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments. 

Briju Parthasarathy


  1. Steamed version is really good. :-) Would try it soon.

  2. I had enjoyed this dish when I had made it many months ago, good one!

  3. My all time favourite flavourful kothimbir vadi, too tempting.

  4. This recipe is in my bookmark for a long time as well. Lovely recipe and well made :)

  5. Looks yum!! those crunchy sesame on top making it more tempring!:)

  6. Yummy looking kothimbir vadi.


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