Kothimbir (cilantro) Vadi

I started reading food blogs back in 2005 when we had just moved to the States. Since then I have tried out recipes from several blogs and have used some of those recipes over and over again. Kothimbir (Cilantro) Vadi is one such dish. This recipe is from Nupur's blog One Hot Stove and this one is surely a keeper and a crowd pleaser.  I have made and served these vadis on various occasions and it has never failed to please. 

Kothimbir is a Marathi word for Cilantro. Kothimbir Vadis are savory steamed cilantro cakes as Nupur describes them. These vadis are steamed and then fried. Kothimbir Vadi is served as a snack and can also be served as a side along with the main meal.

This classic Maharashtrian dish is served almost in all restaurants serving Maharashtrian food in Mumbai. These restaurants are small and unassuming but serve some drool worthy Maharashtrian food. So here is the recipe for these delicious Kothimbir Vadis . I have not made many changes to the recipe, whatever little I changed is highlighted in bold. You can check out the original recipe here.

Steamed Kothimbir ( cilantro) Vadi

Fried Kothimbir (cilantro) Vadi

Kothimbir (Cilantro) Vadi

Ingredients

• 2 cups packed cilantro leaves, chopped fine
• 1 cup chickpea flour/besan
• 1 tbsp. rice flour
• 1/4 cup mixed flours (ragi or millet flour/ atta or wheat flur/ any other you have on hand. I used 1/4th cup whole wheat flour instead of mixed flours)
• 4 green chillies, minced fine (I used 2 green chillies)
• 1/4 tsp Red chilli powder
• 1 tsp. ginger-garlic paste
• 1 tsp. sesame seeds
• 1 tsp. poppy seeds
• 2 tsp. lemon juice
• 1 tsp. turmeric
• pinch of asafoetida
• 1 tsp. garam masala
• 1/4 tsp. baking soda
• 1 tsp. sugar
• salt to taste
• Oil for frying

Method

- Mix all ingredients together in a bowl, except for the oil.

- Add enough water to make a thick batter and stir well to remove all lumps.

- Grease a flat vessel. Pour the batter into the vessel. Divide this batter into 2 vessels. I tried  putting all of the batter in one vessel but I thought the vadis came out too thick.

- Steam for about 30 minutes till a skewer inserted in the middle comes clean. You can steam the vadis in a pressure cooker (without whistle) or in a rice cooker with the steamer insert which is what I did)

- Let it cool for some time and then cut it into squares.

- Heat some oil in a wok and fry the vadis till crispy and golden.