Kothimbir Vadi is a popular Maharashtrian snack which is steamed and pan-fried. It is made with fresh coriander leaves, chickpea flour, spiced up using ginger, garlic, green chili, and garam masala. Kothimbir Vadi is a glutenfree snack, you can have it in breakfast or as a side dish in the Maharashtrian thali. Kothimbir Vadi is a popular Maharashtrian snack which is steamed and pan-fried. It is made with fresh coriander leaves, chickpea flour, spiced up using ginger, garlic, green chili, garam masala. Kothimbir Vadi is a glutenfree snack, you can have it in breakfast or a side dish in the Maharashtrian thali. 

In the Marathi language “Kothimbir” or “Kothmir” stands for coriander leaves. And vadi means cutting shape like square, wedges or cubes. Green coriander blend with spices and gram flour. Steamed and then either have it as is or deep fry them. Very light, healthy and low fat. You can avoid deep frying part instead prepare to temper and spread over it before serving. Garnish with freshly grated coconut.

This steamed snack can be served with coriander chutney or palak chutney. You can check sabudana vada as well in a Maharashtrian snack category. To make kothimbir vadi mix chopped coriander, ginger, garlic and other spices in chickpea flour. Use water if required to form a dough. Steam this for 10-15 minutes and kothimbir vadi is ready. Tempered it with mustard seeds, sesame seeds which will give an extra crunch to the snack.Kothimbir Vadi is a popular Maharashtrian snack which is steamed and pan-fried. It is made with fresh coriander leaves, chickpea flour, spiced up using ginger, garlic, green chili, garam masala. Kothimbir Vadi is a glutenfree snack, you can have it in breakfast or a side dish in the Maharashtrian thali.

Enjoy this with evening tea or for breakfast. It is healthy and low in calorie. You can check other snacks under “Snacks” category.

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So let see how to make this steamed kothimbir vadi or kothimir vadi.Kothimbir Vadi is a popular Maharashtrian snack which is steamed and pan-fried. It is made with fresh coriander leaves, chickpea flour, spiced up using ginger, garlic, green chili, garam masala. Kothimbir Vadi is a glutenfree snack, you can have it in breakfast or a side dish in the Maharashtrian thali.

Kothimbir Vadi | Kothimir Vadi

Ingredient                                                                           4 Serving

2 Cups green coriander finely chopped
1+1/4 Cup besan
1 Tsp ginger garlic paste
Salt as per taste
1 Green chili finely chopped
1/2 Tsp coriander powder
1/2 Tsp turmeric
A pinch of asafoetida
1/2 Tsp garam masala
1/2 Tsp amchur
1 Tsp lemon juice
1/4 Cup curd or water

For tempering
2 Tblsp oil
1 Tsp sesame seeds
1 Tsp mustard seeds
7-9 Curry leaves
1 Pinch of asafoetida
Grated fresh coconut

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 2 cups of tightly packed coriander.
  2. In a mixing bowl add all the ingredients listed. Combine them well.
  3. Mash coriander nicely so that it gets mixed up with gram flour and other ingredients.
  4. Use 1/4-1/2 cup water or curd if needed to make a dough. Refer the pic. Shape it like a cylinder or just spread it on a greased pan.
  5. Grease a pan with some oil and steam this dough for 20 mins. Check with the toothpick, it should come out clean.
  6. Let it cool down for a few mins. Afterward cut them into slices.
  7. For tempering heat oil in a kadhai, add mustard seeds and curry leaves. Let them crackle.
  8. Add sesame seeds and asafoetida. Place this over sliced vadi, garnish with freshly grated coconut and have with tea.
  9. It is a super healthy snack. My daughter loves eating this but my son hates this vadi.
  10. Kothimbir vadi is ready to serve.

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.
  3. Instead of coriander, you can make this recipe with fenugreek leaf, spinach leaf, and cabbage. These all are steamed snack which is great in taste.

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Pin it for laterKothimbir Vadi is a popular Maharashtrian snack which is steamed and pan-fried. It is made with fresh coriander leaves, chickpea flour, spiced up using ginger, garlic, green chili, garam masala. Kothimbir Vadi is a glutenfree snack, you can have it in breakfast or a side dish in the Maharashtrian thali.

Kothimbir Vadi | How To Make Maharashtrian Kothimbir Vadi | Green Coriander Frittata

Kothimbir Vadi is a popular Maharashtrian snack which is steamed and pan-fried. It is made with fresh coriander leaves, chickpea flour, spiced up using ginger, garlic, green chili, and garam masala. Kothimbir Vadi is a glutenfree snack, you can have it in breakfast or as a side dish in the Maharashtrian thali. 

Course Side Dish, Snack
Cuisine Indian
Keyword kothimbir vadi, kothmir vadi, maharashtra kothimbir vadi
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Serving
Author code2cook

Ingredients

  • 2 Cups green coriander finely chopped
  • 1+1/4 Cup besan
  • 1 Tsp ginger garlic paste
  • Salt as per taste
  • 1 Green chili finely chopped
  • 1/2 Tsp coriander powder
  • 1/2 Tsp turmeric
  • A pinch of asafoetida
  • 1/2 Tsp garam masala
  • 1/2 Tsp amchur
  • 1 Tsp lemon juice
  • 1/4 Cup curd or water

For tempering

  • 2 Tblsp oil
  • 1 Tsp sesame seeds
  • 1 Tsp mustard seeds
  • 7-9 Curry leaves
  • 1 Pinch of asafoetida
  • Grated fresh coconut for garnishing

Instructions

  1. First of all, start with green coriander. Clean and wash green coriander very well. Chop it finely and keep them aside. You need 2 cups of tightly packed coriander.

  2. In a mixing bowl add all the ingredients listed. Combine them well.

  3. Mash coriander nicely so that it gets mixed up with gram flour and other ingredients.

  4. Use 1/4-1/2 cup water or curd if needed to make a dough. Refer the pic. Shape it like a cylinder or just spread it on a greased pan.

  5. Grease a pan with some oil and steam this dough for 20 mins. Check with the toothpick, it should come out clean.

  6. Let it cool down for a few mins. Afterward cut them into slices.

  7. For tempering heat oil in a kadhai, add mustard seeds and curry leaves. Let them crackle.

  8. Add sesame seeds and asafoetida. Place this over sliced vadi, garnish with freshly grated coconut and have with tea.

  9. It is a super healthy snack. My daughter loves eating this but my son hates this vadi.

    Kothimbir vadi is ready to serve.

Recipe 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.
  3. Instead of coriander, you can make this recipe with fenugreek leaf, spinach leaf, and cabbage. These all are steamed snack which is great in taste.

22 thoughts on “Kothimbir Vadi | How To Make Maharashtrian Kothimbir Vadi | Green Coriander Frittata”

  1. a few months ago I made a savory brownie with spinach and dandelion greens and so many were commenting on the similarity with this vadi. Now you are tempting me so much to try it!

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