Kothambir Vadi

 Ingredients

2½ cups coriander leaves

1 cup besan

2 tbsp rice flour

1 tbsp lemon juice

½ tbsp ginger

½ tsp green chili chopped

3 pods of garlic chopped

1 tsp jeera / cumin

salt to taste

½ tsp turmeric pdr

½ tsp garam masala

¼ tsp baking soda

2 tbsp sesame seeds/ til

1 cup water or as needed

 

Preparations

Sieve the besan, jowar flour and rice flour together.

Wash, dry and finely chop the coriander leaves.

Roughly grind the ginger, garlic, cumin and green chilies together.

Mix the flours, coriander leaves and the ginger, garlic, cumin, green chilies and garam masala together. Add lemon juice.

Slowly add water in small quantities and whisk together until you get a thick paste-like consistency like idly batter.

Get the steamer ready by heating water in it, and once the water starts boiling, grease the steamer pan by brushing very little oil.

Add baking soda to the batter and mix well. Pour the batter into the steamer plate in an even layer.

Steam for 20-25 minutes until a toothpick comes out clean when dipped into it.

 Cut into pieces once completely cooled.

Preheat the air fryer for 5 minutes and air fry at 180°C for 7 minutes. Garnish with toasted sesame seeds and serve warm with chutney.   OR

 Heat 3-4 tablespoons oil in a non-stick pan over medium flame. Place 7-8 pieces (or more depending on the size of a pan) in a pan and shallow fry them until bottom surface turns light golden brown. 

 Flip them carefully and shallow fry another side until light golden brown.

Remove them using a slotted spoon on the paper towel in a plate. Shallow fry remaining vadis. If required, add more oil to shallow fry the next batch of vadi. 

Kothimbir vadis are ready for serving with chutney or ketchup and a cup of hot tea.

 

 

Tips and Variations:

 

Always use fresh coriander leaves.

 

If possible, clean and wash the coriander leaves and pat dry them 2-3 hours before making this recipe.

 

Baking soda is an optional ingredient, it’s added to make the vadis a little soft.

 

Don’t steam the vadis on high flame or low flame. Always steam them on medium flame.

 

For variation, use half of the spinach or fenugreek leaves instead of half of the coriander leaves.

 

This recipe can be halved or doubled.