Kothimbir vadi/ Coriander vadi is one of the authentic savoury snacks originated from Maharastra. Vadi of Maharashtra is similar to Pathrode of our part of Karnataka/ Coastal Karnataka. Gram flour & choice of greens are combined together in batter which is steam cooked and later deep fried into crunchy snack. Kothimbir vadi, a teatime snack is not only crispy & tasty but also very flavourful and healthy as it is loaded with fresh green coriander leaves. Coriander leaves are rich sources of elemental iron & dietary fibre which is beneficial in treating anaemia and good in cases of lifestyle diseases such as diabetes… When I state it is healthy, couple of variations needed to the original recipe as it requires deep frying of them after steam cooking. Here is a better option of shallow frying these vadis after they are cooked. Idea way to cook them is in steamer or pressure cooker like how dokla is made. In this post I focus on cooking coriander vadi in microwave oven which speeds up the process of cooking. Believe me, it takes just 7-8 minutes to cook the coriander vadi in microwave oven. Now let us go to the recipe!
Preparation time: 15 minutes
Cooking time: 20 minutes (includes frying time)
Serves: 2-3
Ingredients:
Coriander leaves – 2 cups (finely chopped)
Gram flour – 1 cup
Rice flour/ Corn flour – 2 tbsp
Turmeric powder – ¼ tsp
Roasted peanuts powder – 2 tbsp (coarse powder)
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Red chilli powder – 1 tsp, adjust as per your liking
Sesame seeds – 1 tsp
Asafoetida – ¼ tsp
Sugar – 1 tsp
Baking soda – ¼ tsp
Water – ¾ cup or little more
Oil to fry – 4 tbsp (shallow frying)
Method:
- Wash well, and chop coriander leaves finely. Take them in a wide mixing bowl.
- Now, except oil and water add all the ingredients to the bowl. The ingredients are gram & rice/corn flour, salt, sugar, jeera powder, coriander powder, hing/ asafoetida sesame seeds, baking soda, chilli powder, turmeric powder, roasted peanut powder*. Oil should not go into this batter. That should be reserved for frying later.
- Mix everything well with a spatula. Slowly add little water at a time and combine to form an evenly made batter. That is no lumps of dry flour should be found.
- The batter should not be runny. Consistency should be that of idli batter (neither runny, nor too thick).
- Now, grease a square or rectangular cake pan (microwave compatible) with little oil. Take smallest size tin for this measurement!
- Pour the above prepared mix into the pan and spread evenly.
- Cook in microwave oven for approximately 6 – 7 minutes. Or until inserted fork comes out clean. Time depends on the thickness of batter & oven.
- Allow cooling. Later, invert the vadi on a plate and cut into desired shape and size pieces.
- Frying part:
- Heat a pan. Sprinkle little oil, spread the cut pieces of kothimbir vadi.
- Sprinkle little oil on top of each piece. Invert on the pan after cooking one side and fry other side too. Both sides should turn to golden brown.
- Serve hot kothimbir vadi with green chutney or with choice of sauce. You can serve it with lunch as well.
After cooking in Microwave oven!
Notes:
- You can deep fry these vadis after cooking for extra crunch and taste. I have avoided deep frying and did shallow frying
- Adding moringa leaves with coriander leaves works out well too.
- You can use 1 cup chopped coriander leaves and about ¼ - ½ cup coriander leaves paste too.
- One can steam cook the batter if no access to microwave oven. This will take 20-30 minutes to cook.
- You can be creative while choosing ingredients, number of variations possible here.
- Peanut powder: Roast peanuts, remove major skin and make coarse powder using a mixer. You can make use of peanuts chutney powder too here.
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