Marathi Recipes Kothimbir Vadi

Kothimbir Vadi is a Maharashtrian snack recipe made using cilantro (kothimbir) and gram flour (chickpea flour). It can be served either steamed or shallow fried or air fried with green chutney or ketchup. This savory cilantro cake is a completely vegan, gluten-free, and freezer-friendly recipe and is perfect as an appetizer, snack, breakfast, or side.

We have been loving crispy Kothimbir Vadi lately as a quick evening snack with tea. I've grown up eating these and always loved them!! Usually when there used to be extra cilantro bunch in the house these would be on the menu and I would look forward to them.

Recreating these in my own kitchen now feels nostalgic. I make this recipe just like my aaji (grandmom)and mom make with slight modifications of my own and it's a hit!! My kids love it too especially my older one who is not so fond of spicy food but eats this vadi since she loves it so much!!

Kothimbir Vadi / कोथिंबीर वडी /steamed Coriander Bites

Kothimbir in Marathi means cilantro or coriander leaves and Vadi means cut squares or slices. So basically these are savory cilantro gram-flour cakes. These can be served steamed or deep fried, shallow pan-fried, or air-fried (like fritters) until crispy golden brown. I prefer the latter.

Kothimbir Vadi can be served with chutney or ketchup as an appetizer or tea time snack with hot tea (chai). I even like these for breakfast, why not right!! These are also popular as a side/snack in the Maharashtrian thali with other main dishes.

I like an equal proportion (1:1) of these main ingredients but if you prefer more cilantro, double the quantity.  Along with that, you will also need some

Make Crispy Maharashtrian Kothimbir Vadi With This Easy Recipe

The Kothimbir Vadi recipe is very easy and comprises of 3 main steps - making the batter, steaming the cilantro cake, and frying the steamed vadis (squares). Let's see how to make these step by step.

In a mixing bowl add the dry ingredients like gram flour (besan/chickpea flour), rice flour, turmeric, red chili powder, and salt. Whisk or mix well until combined. Add in the cilantro leaves, oil, ginger, and garlic paste and mix well.

Add water ¼ cup at a time to make a thick batter and stir until well combined. I've used about ¾ cup.

Kothimbir Vadi Recipe

When ready to steam (water in your pressure cooker or instant pot starts to boil) add Eno to the batter and pour lemon juice over the Eno to activate it i.e. bubbling reaction. Mix well till the batter is nice and fluffy but don’t over-mix.

You can steam this Kothimbir Vadi using any of the three options - pressure cooker, Instant Pot, or in a large pot on the stovetop. Irrespective of the method of choice, steam these for 15-20 mins (please see recipe card for details on each).

Once steaming is complete, remove the pan and let it sit for about 5-10 mins or until you see the edges loosening up from the pan. Using a knife, loosen the sides and flip it onto a plate.

Kothimbir Vadi Waffle

Steamed Kothimbir wadi is ready and can be served with a side of chutney and ketchup!! These are delicious steamed too but if you prefer the crispy version go ahead and fry them.

In a pan, heat 2-3 tablespoon oil and add the steamed kothimbir vadi in a single layer without overcrowding them. Fry until golden brown and flip so each side can be nice and crispy and golden. Remove on tissue paper to absorb any excess oil.

Place the steamed kothimbir vadis in a single layer without over-crowding them. Spray with some cooking oil and bake at 370 for 8-10 mins until golden and crispy flipping halfway through.

Puneri Kothimbir Vadi

Absolutely!! You can store the steamed cilantro squares for a couple of days in the refrigerator and freeze them for later use. Allow them to cool completely then pack them into a freeze safe containers or ziplock and freeze. These should be good frozen for a couple of months.

When ready to eat, simply pop them into the air fryer and fry until golden brown and crispy. Frozen may need a few additional minutes. Be careful when shallow frying frozen kothimbir vadi as the oil might splatter.

Hope you enjoy this Kothimbir Vadi as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!

Amu's Recipes: Kothimbir Vadi (cilantro Cakes)

Kothimbir Vadi is a Maharshtrian snack recipe made using cilantro (kothimbir) and gram flour (chickpea flour). It can be served either steamed or shallow fried or air fried with green chutney or ketchup. This savory cilantro cake is a completely vegan, gluten free and freezer friendly recipe and perfect as an appetizer, snack, breakfast or side. 

Calories: 244 kcal | Carbohydrates: 24 g | Protein: 8 g | Fat: 13 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 7 g | Trans Fat: 0.04 g | Sodium: 382 mg | Potassium: 586 mg | Fiber: 6 g | Sugar: 4 g | Vitamin A: 4078 IU | Vitamin C: 19 mg | Calcium: 59 mg | Iron: 3 mgMaharashtrian Kothimbir Vadi is one of the quick, easy, and nutritious snacks made using coriander, gram flour, and a few spices. They are steamed and later shallow fried or deep-fried as per choice. I am sharing both the easy and the traditional method of making this vadi.

One of the famous tea time snack from the State of Maharashtra India. Kothimbir or kothmir means coriander in English. And vadi you can call as small pieces of steamed cakes. Coriander is good for your health and is also generally used to flavor many of the Asian recipes. Coriander seeds and leaves are one of the commonly used ingredients in Indian cooking.

Vidyas Veg Recipes: Kothimbir Vadi Recipe

These Steamed cakes are completely vegan and if one uses Gluten-free Asafotedia they are gluten-free too. Store brought asafoetida powder is not gluten-free, so please keep that in mind. As I use the asafoetida in the rock form or its purest form, I have the gluten-free version.

I love to make such steamed dishes and I have shared a couple of healthy and delicious steamed recipes. Like this Instant Rava Dhokla, Farali Kuttu aur Singhara ka dhokla, and this Instant Khaman Dhokla. And there are different Idli varieties on my blog and if you like to check my Easy Steamed Meal Platter

They can also be packed into your kids lunch box or be given as finger food for your toddler. Just reduce the chilli or completely skip it. These vadis are also good when you have a guest at home or a perfect party appetizer for your get-together.

Maharashtrian Snack Recipe: How To Make Maharashtrian Kothimbir Vadi In 15 Mins

There are different versions of making this Kothimbir Vadi. My version might not be traditional, but I like to make this way as it is quick and easy to make. Traditionally the vadi batter is made with just enough gram flour and spices. The batter is then formed into the shape of a log and steamed. What I do is mix the batter and steam in the form of Dhokla. It becomes a little easy. I have not compromised on taste here. The taste is same, just the process a bit different.

The key to making this Vadi is loads and loads of coriander and less gram flour. After all, what will be Kothimbir Vadi without Kothimbir? If you add more gram flour and less coriander, the taste will not be the same. So add the coriander generously.

Also traditionally coarsely grounded peanut powder is also added. I do not add as we do not like the taste, but you can go ahead and add around ¼ cup of peanut powder in the recipe if you wish too.

Maharashtrian Kothimbir Vadi Recipe

This vadis can also be made ahead of time and just deep fried or shallow fry them when you need them. The steamed version stays good in the fridge for 4-5 days.

Making ahead of time saves time and helps you in planning. Especially if you are making elaborate meals or something like this Vegetarian Maharashtrian Thali.

The steamed version stays good in the fridge for 4-5 days.Either keep the whole log or cut them into pieces. When required shallow fry them.

Kothimbir Vadi Recipe (maharashtrian Coriander Fritters) By Archana's Kitchen

Yes, you can freeze this vadis. Cut them into pieces. Lay them on a baking tray and let the slices freeze. Once frozen, pack them in an air tight container or a a zip lock. When required simply shallow fry or deep fry them. You can defrost them or use them directly. If you defrost them, be sure to remove the excess water on top of the vadis by patting it dry with a clean kitchen towel or a tissue paper.

One can use any other herb or green veggies in this and make different types of vadi. They would taste equally delicious.

I like to often make this Broccoli Vadi where I have used Broccoli instead of Coriander. I replace many veggies like this to make a healthy, vegan, gluten-free and toddler and kid friendly snack.

The Chef And Her Kitchen: Kothimbir Vadi Recipe

Easy Maharashtrian Kothimbir Vadi is one of the quick, and nutritious vegan snacks made using