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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. 
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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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Serving
Author Bhawana

Ingredients

  • 2 Cups green coriander finely chopped
  • 1+¼ Cup besan
  • 1 Tsp ginger garlic paste
  • Salt as per taste
  • 1 Green chili finely chopped
  • ½ Tsp coriander powder
  • ½ Tsp turmeric
  • A pinch of asafoetida
  • ½ Tsp garam masala
  • ½ Tsp amchur
  • 1 Tsp lemon juice
  • ¼ 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

  • 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.
  • In a mixing bowl add all the ingredients listed. Combine them well.
  • Mash coriander nicely so that it gets mixed up with gram flour and other ingredients.
  • Use ¼-1/2 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.
  • Grease a pan with some oil and steam this dough for 20 mins. Check with the toothpick, it should come out clean.
  • Let it cool down for a few mins. Afterward cut them into slices.
  • For tempering heat oil in a kadhai, add mustard seeds and curry leaves. Let them crackle.
  • Add sesame seeds and asafoetida. Place this over sliced vadi, garnish with freshly grated coconut and have with tea.
  • It is a super healthy snack. My daughter loves eating this but my son hates this vadi.
    Kothimbir vadi is ready to serve.

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 ½ 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.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg