Kothimbir Vadi combines fresh coriander leaves, chickpea flour, and flavorful spices into a thick batter. This batter is steamed to cook through and then cooled before slicing into bite-sized pieces. The vadis are shallow or deep-fried to achieve a golden, crispy exterior. Sesame seeds, ajwain, and ginger-garlic paste enhance the aroma and taste. For a healthier twist, you can serve them steamed without frying. These savory fritters pair well with chutneys and make a perfect snack or side dish.
Ingredients
For the Batter:
- Fresh coriander leaves: 2 cups (finely chopped)
- Chickpea flour (besan): 1 cup
- Rice flour: 2 tbsp (optional, for crispiness)
- Green chilies: 3-4 (finely chopped or paste)
- Ginger-garlic paste: 1 tsp
- Turmeric powder: ½ tsp
- Red chili powder: ½ tsp
- Asafoetida (hing): a pinch
- Sesame seeds: 1 tsp
- Carom seeds (ajwain): ½ tsp
- Baking soda: ⅛ tsp (optional, for fluffiness)
- Salt: to taste
- Water: as needed (to make a thick batter)
For Frying:
- Oil: for shallow or deep frying
Instructions
Step 1: Prepare the Batter
- Wash and chop coriander: Wash the coriander leaves thoroughly and pat them dry. Chop them finely. Ensure there’s no excess water on the leaves to prevent the batter from becoming too watery.
- Mix dry ingredients: In a large mixing bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, sesame seeds, ajwain, and a pinch of asafoetida. Mix well.
- Add wet ingredients: Add the chopped coriander leaves, green chili paste, and ginger-garlic paste to the dry mixture.
- Make the batter: Gradually add water while mixing to form a thick, dough-like batter. It should hold its shape but not be too sticky. Adjust salt as needed.
- Incorporate baking soda (optional): Just before steaming, mix in the baking soda for a fluffier texture.
Step 2: Steam the Vadi
- Prepare the steamer: Grease a flat plate or a steaming tray with a little oil. Boil water in a steamer or pressure cooker (without the whistle).
- Pour the batter: Spread the prepared batter evenly in the greased tray to about 1-inch thickness.
- Steam cook: Place the tray in the steamer and steam for 15-20 minutes over medium heat. Check doneness by inserting a knife or toothpick; it should come out clean.
- Cool and slice: Allow the steamed batter to cool completely, then cut it into squares or diamond-shaped pieces.
Step 3: Fry the Vadi
- Heat oil: Heat oil in a frying pan for shallow frying or deep frying, depending on your preference.
- Fry the vadi: Gently place the steamed vadi pieces in the hot oil and fry until golden brown and crispy on all sides. Turn them occasionally for even frying.
- Drain excess oil: Remove the fried vadis and place them on a plate lined with paper towels to absorb excess oil.
Serving Suggestions
- Serve hot with green chutney, tamarind chutney, or ketchup.
- Enjoy it as an appetizer, tea-time snack, or a side dish.
Tips for Perfect Kothimbir Vadi:
- For healthier options: Skip frying and serve the steamed vadis directly with chutney.
- Consistency of batter: Ensure the batter is thick enough to hold its shape when steamed but not too dry.
- Extra flavor: Add crushed peanuts or grated coconut to the batter for additional texture and taste.
Enjoy the crispy, savory delight of Kothimbir Vadi. Perfect for any occasion or as a comforting homemade snack.
