Kothimbir Vadi

Kothimbir Vadi step by step instructions:

Kothimbir vadi belongs to Maharashtrian cuisine. It is very delicious. The traditional method involves steaming and then deep frying the vadi.
Kothimbir means coriander leaves and vadi means fritters. Hence, the main ingredient of it is coriander leaves.

I heard the word “Kothimbir’ for the first time when I was in Mumbai. I thought it might be some kind of vegetable but then to my surprise I realized that “dhaniya” (the name which I have known since childhood) is called as kothimbir in Maharashtra.

I did not deep fry the vadis instead I just prepared a tempering and fried the vadis in the tempering for few minutes.

Let us start cooking!!!

Ingredients:
Fresh coriander leaves (Dhaniya/ Kothimbir): 1 cup (washed, water squeezed and finely chopped)
Gram flour (Besan): 6 tbsp
Rice flour: 1 tbsp
Semolina (sooji/rawa): 1 tbsp
Ginger: 1 tsp
Jaggery (Gud): 1 tbsp (grated)
Sesame seeds: 1 tbsp
Coriander powder: 1 tsp
Turmeric powder: ½ tsp
Red chili powder: 1 tsp
Green chili: 1 (de-seeded and finely chopped)
Lemon juice: 1 tbsp
Water: ¾ cup less 1 tbsp
Oil: 1 tbsp
Eno: 1 tsp
Salt as per taste
For tempering
Oil: 2 tbsp
Sesame seeds: 1 tbsp
Fresh coconut: 1 tbsp (grated)

Method:
1. In a bowl mix Gram flour, Rice flour, Semolina, Ginger, Jaggery, Sesame seeds, Coriander powder, Turmeric powder, Red chili powder, Green chili, salt, and Lemon juice. Slowly add lukewarm water and make a semi thick batter, the same as we make for making pakodi (fritters).

2. Now add oil and Eno and mix well. You will see the batter will start to froth. Stop stirring the batter at that time.

3. Prepare the steamer. Grease a deep plate or box and pour the batter into it.

4. Keep the container in steamer and cover it. Let it cook for 20 minutes or until a knife comes out clean from the vadi.
5. Take the plate out from the steamer and let it cool.
6. Cut into any desired shape and take out on a plate.

(Check this one, so spongy it is :-) )

7. In a pan heat oil. Add sesame seeds and fry for a few seconds. Now add the cut pieces and fry for few minutes.

8. Take out on a plate and garnish with grated cocount.
9. Yummy and healthy kothimbir vadi is ready.
10. Serve hot with green chutney or ketchup.

Tips:
1. Adding eno to the batter makes the vadi softer from inside.
2. Curd can be used instead of water to make the batter.
3. The flame should be medium to high always while cooking the vadi.
4. If you want, you can fry the vadi instead of preparing a tempering for them.

See you soon with a new recipe till then Happy Cooking!!!