Kothimbir Vadi
A classic Maharashtrian tea-time snack made from fresh cilantro and chickpea flour. These savory cakes are first steamed to perfection and then shallow-fried until golden and crispy on the outside, while remaining soft inside.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large mixing bowl, combine the finely chopped cilantro, besan, and rice flour.
- c.Add the ginger-garlic paste, green chilies, turmeric powder, red chili powder, asafoetida, cumin seeds, sesame seeds, lemon juice, sugar (if using), and salt.
- d.Using your hands, mix all the dry ingredients with the cilantro first. The moisture from the cilantro will start to bind the flour.
- e.Gradually add water, 1-2 tablespoons at a time, and knead to form a very thick, sticky, dough-like batter. It should not be runny or pourable.
- 2
Step 2
- a.Steam the Vadi Mixture
- b.Bring 1-2 inches of water to a boil in a steamer or a large pot with a rack inside.
- c.Grease a steamer plate or a small baking tin (approx. 7-inch) with 1 tsp of oil.
- d.Transfer the batter to the greased plate and spread it evenly to a thickness of about 1 inch. Wet your fingers to smooth the top.
- e.Place the plate in the preheated steamer, cover with a lid, and steam on medium heat for 15-20 minutes.
- f.To check for doneness, insert a toothpick or knife into the center; it should come out clean. If not, steam for another 5 minutes.
- 3
Step 3
- a.Cool and Cut the Steamed Cake
- b.Once steamed, carefully remove the plate from the steamer and set it aside to cool down completely at room temperature. This will take at least 30-45 minutes.
- c.This cooling step is crucial. Do not attempt to cut the cake while it is warm, as it will be soft and will crumble.
- d.Once completely cool and firm, run a knife around the edges and invert the cake onto a cutting board. Cut it into 1-inch squares or diamond shapes (vadis).
- 4
Step 4
- a.Shallow Fry the Vadis
- b.Heat 3 tablespoons of oil in a wide, non-stick pan or skillet over medium heat. The oil should be hot but not smoking.
- c.Carefully place the cut vadis in the pan in a single layer, ensuring not to overcrowd it. Fry in batches if necessary.
- d.Fry for 3-5 minutes on each side, until they turn golden brown and develop a crisp crust.
- e.Remove the fried vadis with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Kothimbir Vadi hot, garnished with more sesame seeds or chopped cilantro if desired.
- c.It pairs wonderfully with green mint-coriander chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the cilantro is washed and dried thoroughly before chopping to prevent the batter from becoming too watery.
- 2The batter consistency is key. It must be very thick and dough-like. If it's too thin, the vadis will not hold their shape after steaming.
- 3Patience is essential during the cooling stage. A fully cooled vadi cake ensures clean, perfect cuts without crumbling.
- 4For a healthier, non-fried version, you can bake the steamed vadis in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through, until crisp.
- 5The steamed vadi cake can be refrigerated in an airtight container for up to 3 days. Fry the pieces just before you are ready to serve for the best texture.
Adapt it for your goals.
Healthier Version
Instead of shallow frying, brush the steamed vadis with a little oil and bake at 200°C (400°F) for 15-20 minutes or air fry at 180°C (350°F) for 10-12 minutes, until golden and crisp.
Added VegetablesAdded Vegetables
Add 1/4 cup of finely grated carrots or chopped spinach to the batter for extra nutrition and flavor.
With TemperingWith Tempering
Before steaming, prepare a tempering (tadka) of 1 tsp oil, 1/2 tsp mustard seeds, and a pinch of asafoetida. Pour this over the batter in the pan for an extra layer of flavor.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (chickpea flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
Both besan and cilantro are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Packed with Antioxidants
Cilantro is rich in antioxidants like Vitamin C and Vitamin A, while turmeric contains curcumin. These compounds help fight free radicals and reduce inflammation in the body.
Aids Digestion
Spices like asafoetida (hing) and cumin seeds are traditionally used in Indian cooking to improve digestion and prevent bloating and gas.
Frequently asked questions
A serving of 4 pieces of shallow-fried Kothimbir Vadi contains approximately 220-260 calories, depending on the amount of oil absorbed during frying. The baked version will have significantly fewer calories.