Farali Kothimbir Vadi | Amarnath Flour Kothimbir Vadi | Navratri Meal Plan Day 2

Share Is Caring, Spread Some Love...

Facebook

0

Pinterest

0

Twitter

Linkedin

Yummly

0

email

Farali kothimbir vadi is a crispy steamed snack made with green coriander and rajgira or Amarnath flour. It is a famous Gujarati snack which steamed and then fried. I made this steamed and them shallow fried with little ghee or oil. Farali kothimbir vadi is a great snack or a meal served with vrat ki chutney during fasting days.

Rajgira or Amarnath flour is considered to be a good source of calcium, protein and amino acids. Being rich in iron it also contains magnesium and Vit like A, B, C. It is a very popular grain consumed during fasting days, especially in Navratri. This flour is gluten-free. Read more about rajgira flour here.

Farali kothimbir vadi is soft and sticky at the same time due to Amarnath flour property.  It is filling and tasteful snack to serve on vrat or upwas.

You may also like other fasting food or vrat ka Khana

Rajgira paratha
Sama Rice Dosa(farali dosa)
Kuttu Ka Bherwa Paratha
Kuttu Ka Cheela(farali cheela)
Lauki Ka Halva
Kuttu ki Tikki(farali cutlet)
Sabudana Vrat Ki Khichdi
Rajgira Paratha(falahari paratha)
Sama rice kheer

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

Making farali kothimbir vadi is exactly similar to the traditional way of making kothimbir vadi. The only difference is here we are using farali flour. So let see how to make farali kothimbir vadi for Navratri fasting day.

Farali Kothimbir Vadi | Navratri Fasting Recipe

Ingredient                                                                  3 Serving

1 Cup Amarnath or rajgira flour
1 Cup chopped green coriander
Rock salt as per taste
1 Tsp cumin seed powder
1 Tblsp lemon juice
2 Tblsp curd
1 Tblsp ginger paste
1 Tblsp green chili paste
Water as required

Method

1. First of all, start with green coriander. Clean and wash green coriander very well. Chop it finely and keep them aside. You need 1 cup of tightly packed coriander for making farali kothmir vadi.
2. In a mixing bowl add all the ingredients listed. Combine them well.
3. Rub coriander with the flour nicely, so that water content from the coriander mixed up with the flour.
4. Use little water to make a sticky dough. Rajgira flour will not form a smooth dough here. It will be like a sticky mixture (not pouring consistency).
5. Grease a dhokla plate and spread it over. Here is the point to take care. DO not make a round or cylindrical shape like traditional kothimbir vadi. Rajgira flour will be cooked while spreading on the plate.
6. Steam this dough for 20 mins. Check with the toothpick, it should come out clean.
7. Let it cool down completely. Afterward cut them into slices. This will be sticky and soft.
8. Shallow fry the pieces and serve with vrat ki chutney.
9. Farali kothimbir vadi is ready to serve on Navratri fast with vrat ki chutney.

I made this farali kothimbir vadi as per my Navratri meal plan. This recipe going to be the part of Navratri recipes collection which you can refer as required. farali kothimbir vadi is served as a snack on Navratri meal plan day 2.

Note

1. It is a gluten-free snack. Skip adding curd to get the vegan version.
2. Vadi is supposed to be dense in texture. Add 1/2 tsp baking soda if you want them a little spongy and fluffy. Since I made these for fasting so did not add the eno fruit salt or baking soda.
3. You can also use buckwheat flour (kuttu ka aata) for this recipe.
4. Consult your elders if any ingredient is prohibited at your home.

if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

Print Pin

5 from 1 vote

Farali Kothimbir Vadi | Amarnath Flour Kothimbir Vadi

Farali kothimbir vadi is a crispy steamed snack made with green coriander and amaranth flour. It is a famous Gujarati snack which steamed and then fried.

Course Breakfast, Main Course, Snack

Cuisine Indian

Keyword farali kothimbir vadi, farali kothmir vadi, farali vadi, fasting recipe, gujarati recipe, how to make farali kothimbir vadi, navratri fasting recipe, rajgira kothimbir vadi

Prep Time 10 minutes

Cook Time 20 minutes

cool down 10 minutes

Total Time 30 minutes

Servings 3 Serving

Author code2cook

Ingredients

• 1 Cup Amarnath or rajgira flour
• 1 Cup chopped green coriander
• Rock salt as per taste
• 1 Tsp cumin seed powder
• 1 Tblsp lemon juice
• 2 Tblsp curd
• 1 Tblsp ginger paste
• 1 Tblsp green chili paste
• Water as required

Instructions

• First of all, start with green coriander. Clean and wash green coriander very well. Chop it finely and keep them aside. You need 1 cup of tightly packed coriander for making farali kothmir vadi.
• In a mixing bowl add all the ingredients listed. Combine them well.
• Rub coriander with the flour nicely, so that water content from the coriander mixed up with the flour.
• Use little water to make a sticky dough. Rajgira flour will not form a smooth dough here. It will be like a sticky mixture (not pouring consistency).
• Grease a dhokla plate and spread it over. Here is the point to take care. DO not make a round or cylindrical shape like traditional kothimbir vadi. Rajgira flour will be cooked while spreading on the plate.
• Steam this dough for 20 mins. Check with the toothpick, it should come out clean.
• Let it cool down completely. Afterward cut them into slices. This will be sticky and soft.
• Shallow fry the pieces and serve with vrat ki chutney.
• Farali kothimbir vadi is ready to serve on Navratri fast with vrat ki chutney.

Notes

1. It is a gluten-free snack. Skip adding curd to get the vegan version.
2. Vadi is supposed to be dense in texture. Add 1/2 tsp baking soda if you want them a little spongy and fluffy. Since I made these for fasting so did not add the eno fruit salt or baking soda.
3. You can also use buckwheat flour (kuttu ka aata) for this recipe.