Kothimbir vadi turns a big bunch of coriander into a crisp tea-time snack. The besan and coriander batter is steamed first, a bit like dhokla, then cut into squares and fried until golden on the outside and soft inside.
Ingredients
- 2 packed cups fresh coriander, finely chopped
- 1 cup besan (gram flour)
- 2 tbsp rice flour
- 1 tbsp white sesame seeds
- Paste of 3 green chillies, 4 garlic cloves and 1 inch ginger
- 1/4 tsp turmeric powder, 1 tsp red chilli powder and 1/2 tsp cumin seeds
- 1 tsp sugar and salt to taste
- 1 tbsp oil in the batter, plus oil for shallow frying
- About 1/2 cup water
Instructions
- Mix. Combine the coriander, besan, rice flour, sesame, the chilli-garlic-ginger paste, spices, sugar, salt and 1 tbsp oil. Add water a little at a time to make a thick dough-like batter.
- Shape. Grease a plate or tin and spread the mixture about 1 inch thick, or shape it into 2 logs.
- Steam. Steam for 15 to 20 minutes, until a knife inserted comes out clean.
- Cool and cut. Let it cool completely, then cut into squares or slices.
- Fry. Shallow fry the pieces in a little oil on medium flame until crisp and golden on both sides.
- Serve hot with green chutney or tomato ketchup and a cup of chai.
Siddhi’s Tips
- Wash and dry the coriander well before chopping, or the batter turns watery.
- Cut only after the steamed vadi has cooled. Warm vadi crumbles.
- The steamed vadi keeps in the fridge for 2 days; fry it when you need it.
Pair it with Siddhi’s adrak masala chai. If you like steamed snacks, try her khaman dhokla too, or browse the recipe index.
Prep time: 15 minutes · Cook time: 35 minutes · Serves: 4