Kothimbir Vadi
Savory steamed and fried cakes made from fresh coriander and gram flour.
About this dish
Kothimbir Vadi is a beloved tea-time snack found in every 'Khanaval' (traditional eatery) in Mumbai. 'Kothimbir' is the Marathi word for coriander, which is the star ingredient here, making up nearly half the volume of the snack. It undergoes a two-step process—steaming to set the gram flour and deep-frying to achieve a shattering crispness on the outside while remaining soft within.
Ingredients
The Batter
- 200g (2 packed cups) Fresh coriander, finely chopped
- 120g (1 cup) Besan (Gram flour)
- 30g (1/4 cup) Rice flour (for crispiness)
- 1 tbsp Ginger-garlic-green chili paste
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- 1/2 tsp Cumin powder
- 1 tsp Sesame seeds (Til)
- 1/4 tsp Baking soda (optional)
- 1/2 tsp Salt
For Cooking
- 60-120 ml (1/4 to 1/2 cup) Water
- Oil for deep frying
- 1 tsp Oil for greasing
Method
- 1
Preparing the Coriander
Wash the coriander thoroughly and dry it completely using a kitchen towel or salad spinner. Excess water will make the batter runny and ruin the texture; chop it finely once dry.
- 2
Mixing Dry Ingredients
In a large mixing bowl, combine besan, rice flour, turmeric, chili powder, cumin powder, salt, and sesame seeds. Sift the besan if it has many lumps.
- 3
Creating the Dough
Add the ginger-garlic-chili paste and the chopped coriander to the dry mix. Gradually add water, one tablespoon at a time, kneading into a thick, stiff dough. It should be much thicker than cake batter.
- 4
Shaping for Steam
Grease a steaming tin or a cylindrical container with oil. Press the dough into the tin, leveling the top, or shape it into a thick log. Aim for a thickness of about 1 inch.
- 5
Steaming
Place the tin in a steamer with boiling water. Steam on medium-high heat for 15-18 minutes. A toothpick inserted into the center should come out clean when it's done.
- 6
Cooling and Slicing
Remove from the steamer and let it cool completely for at least 20 minutes. This is vital; if you slice it while hot, the vadis will crumble. Cut into 1/2 inch thick squares or diamonds.
- 7
Heating the Oil
Heat oil in a kadai or deep-fryer to medium-high (approx 180°C). The oil is ready when a small piece of dough sizzles and rises to the surface immediately.
- 8
Deep Frying
Fry the slices in small batches. Do not crowd the pan. Fry for 2-3 minutes per side until they turn a deep golden brown and the edges look visibly crispy.
- 9
Draining
Remove the vadis using a slotted spoon and drain on paper towels. The residual heat will continue to crisp the outer layer for another minute.
Notes & variations
- For a healthier version, you can shallow fry the slices or air fry at 200°C for 10-12 minutes.
- Ensure the coriander stalks are tender; discard thick, woody stems before chopping.
- You can steam the logs a day in advance and fry them just before serving guests.
- Add a tablespoon of hot oil to the dough before steaming for a softer interior.
Serve with
Spicy garlic chutney (Thecha) or sweet tamarind chutney.
Cook's note
If the dough feels too sticky, add a little more rice flour; it absorbs moisture better than besan and adds extra crunch.