KOTHIMBIR VADI/KOTMIR VADI/MAHARASHTRIAN KOTHIMBIR VADI

 KOTHIMBIR VADI/KOTMIR VADI/MAHARASHTRIAN KOTHIMBIR VADI

Kothimbir vadi is a popular maharashtrian snack or side bite for meals. It is a healthy traditional recipe which can be prepared by deep frying or shallow frying. It is a savory dish.  

Preparation time: 10 mins

Cooking time: 30 mins

Total time: 40 mins

Servings: 3 to 4 persons

         

Ingredients:

• 2 cups fresh coriander leaves finely chopped

• 1 cup besan (chickpea flour)

• 1/4 cup rice flour

• 2-3 green chilies, finely chopped

• 1 tablespoon ginger, grated

• 1 tablespoon sesame seeds

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon red chili powder

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon asafoetida (hing)

• Salt to taste

• Oil for frying

For the Tempering:

• 2 tablespoons oil

• 1 teaspoon mustard seeds

• 1 teaspoon sesame seeds

• 8-10 curry leaves

• Pinch of asafoetida (hing)

Instructions:

• 1. In a large mixing bowl, combine the besan, rice flour, chopped coriander leaves, green chilies, ginger, sesame seeds, turmeric powder, red chili powder, cumin seeds, asafoetida, and salt. Mix well to form a thick and smooth batter.

• 2. Grease a square or rectangular steaming plate or a shallow dish with oil. Pour the batter into the greased plate and spread it evenly.

• 3. Steam the batter in a steamer or a pressure cooker without the whistle for about 15-20 minutes, or until the batter is cooked and firm. You can check for doneness by inserting a knife into the steamed batter; if it comes out clean, it is cooked.

• 4. Once the steamed batter cools down, cut it into square or diamond-shaped pieces.

• 5. Heat oil in a frying pan or kadai for deep frying. Once the oil is hot, gently drop the cut pieces of steamed batter into the hot oil and fry them until they turn golden brown and crispy. Fry them in batches for even cooking.

• 6. Remove the fried Kothimbir Vadi pieces using a slotted spoon and drain excess oil on a paper towel.

• 7. If you don’t want to deep fry the vadis, you can shallow fry them in a pan. Grease some coconut oil on a pan and shallow fry on a lower flame. The vadis should be cryspy. 

• 8. In a separate small pan, heat 2 tablespoons of oil for tempering. Add mustard seeds and let them splutter. Then, add sesame seeds, curry leaves, and a pinch of asafoetida. Fry for a few seconds until the sesame seeds turn golden.

• Pour the tempering over the fried Kothimbir Vadi pieces and toss gently to coat them evenly.

• Serve the delicious Maharashtrian Kothimbir Vadi hot as a snack or as an accompaniment to a meal. It can be enjoyed with mint chutney or tomato ketchup.

Enjoy the flavorful and crispy Kothimbir Vadi!

Note: The recipe can be adjusted according to personal preferences. Some variations may include the addition of grated coconut or other spices for added flavor.