Kothimbir Vadi is a Western Indian delicacy, made with fresh cilantro and gram flour perfectly spiced with chili, garlic, and ground turmeric. This Instant Pot recipe uses a simple method so you can have this traditional Maharashtrian dish ready in no time! A gluten-free and vegan dish for a perfect breakfast, snack, side dish, or appetizer.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
Popular in the state of Maharashtra, these freezer-friendly spicy cilantro cakes are a must in a vegetarian thali meal.
In the summer months, I love to buy large bunches of cilantro from local farmers' markets to make these Kothimbir Vadi. After steaming I cut them into squares and store them in the freezer. To serve, simply thaw them overnight and then pan-fry with sesame seeds until they turn golden-crisp.
Made with just a few ingredients, these cakes are packed with flavors and are very tasty. This recipe uses the Instant Pot to steam the batter in a stainless steel bowl and is a slight variation to the original Kothimbir Vadi which I posted earlier. This modified version is lighter in texture and easier with the pour-and-done technique.
Ingredients
- Cilantro -fresh cilantro leaves and tender steam can be used in this recipe
- Gram Flour - A staple in Indian cuisine, this gluten-free flour is made from yellow gram lentils(chana dal). Gram flour is known as "Besan" in Hindi and is used as a binding ingredient in this recipe.
- Green Chilies - Used widely in Indian cooking, green chilies add a unique earthy flavor and distinct hotness to Kothimbir Vadi
How to Make Kothimbir Vadi
- Grease a 7-½ inch stainless steel bowl with cooking oil or spray.
- Add 1 ½ cups water to the Instant Pot insert. Set on Sauté mode so the water starts to heat. Note: Heating up the water before placing the batter in the Instant Pot will result in light cakes. Make sure to do this about 5 minutes before you are ready to place the batter in the Instant Pot for steaming. Boiling it for too long may cause a lot of water to evaporate.
- Add cilantro, oil, rice flour, garlic, green chilies, turmeric, besan, salt, and water to a medium bowl. Mix well. Add baking soda to the batter and mix well.
- Quickly pour the batter into the greased bowl. Place the bowl on the Instant Pot trivet and carefully place the trivet inside the Instant Pot. Note: It is important to start the steaming process within a couple of minutes for the baking soda to work (photos 1 - 4).
- Close the Instant Pot lid with the pressure valve to venting. Set Instant Pot to Steam mode, with an external timer for 12 mins.
Note: The timer function does not work with Steam/Venting, so an external timer is needed. - Once the timer goes off, Press Cancel and open the Instant Pot after 5 minutes. Carefully take out the bowl using heat-resistant mitts.
- Cut into small square pieces. Pan fry with remaining oil and sesame seeds on medium heat, cooking each side for about a minute or until the sides start to turn light brown. Enjoy hot!
Although the steamed cakes taste delicious as is, pan-frying them with some sesame seeds adds a nice crunch while keeping the moist texture inside.
Serving
Serve hot Kothimbir Cadi as a snack or breakfast with ginger chai or homemade lemonade. To serve along with an Indian meal, pair it with a curry, dal, raita, and hot roti. The steamed Vadi also tastes great at room temperature making them a perfect picnic or lunch box food.
Storing
These mouth-watering cakes have a unique aroma and can be made ahead. They can be refrigerated for a week and also freeze well. So go ahead and double up the batch.
More Indian Snack Recipes
Love these mouth-watering Indian snacks? Here are some of our favorite recipes you will enjoy:
Recipe
Kothimbir Vadi
Recipe Video
Ingredients
- 2 cups packed cilantro rinsed, dried and chopped finely
- 1 tablespoon oil
- 2 tablespoons rice flour
- 1 tablespoon garlic grated
- 1 teaspoon green chillies minced
- ⅛ teaspoon ground turmeric
- ¾ cup besan gram flour
- 1 teaspoon kosher salt
- ¾ cup water for the dough
- ¼ teaspoon baking soda or ½ teaspoon of eno fruit salt
Pan Frying
- 2 tablespoons oil
- 1 tablespoon brown sesame seeds
Instructions
- Add cilantro, oil, rice flour, garlic, green chilies, turmeric, besan, salt and water to a medium bowl. Mix well.
- Add 1½ cups water to the Instant Pot insert. Set on Sauté mode so the water starts to heat. Note: Heating up the water before placing the batter in the Instant Pot will result in light cakes. Make sure to do this about 5 minutes before you are ready place the batter in the Instant Pot for steaming. Boiling it for too long may cause a lot if water to evaporate.
- Grease a 7½ inch stainless steel bowl with cooking oil or spray.
- Add baking soda to the batter and mix well. Quickly pour the batter in the greased bowl. Place the bowl on the instant pot trivet and carefully place the trivet inside the Instant Pot. Note: It is important to start the steaming process within couple of minutes for the baking soda to work. Close Instant Pot lid with pressure valve to venting.
- Set Instant Pot to Steam mode, with an external timer for 12 minutes. Note: Timer function does not work with Steam/Venting, so an external timer is needed.
- Once the timer goes off, Press Cancel and open the Instant Pot after 5 minutes.
- Carefuly take out the bowl. Cut into small square pieces.
- Heat a nonstick pan with half of the oil for pan frying. Spread half of the sesame seeds and then line the Kothimbir Vadi on the pan. Cook on medium heat for 2 to 3 minutes. Then sprinkle remaining oil and sesame seeds on top and carefully flip the Vadi. Cook the other side for 2 to 3 minutes or until crispy. Serve hot.
Notes
- You can also cook the Kothimbit Vadi on a stovetop steamer or pressure cooker.
- To cook in the steamer, simply add a cup of water to the main pot and then place the bowl with the batter on top. Cook covered for 15 to 20 minutes until a toothpick comes out clean.
- To make on a stovetop pressure cooker, cook without the whistle for 15 minutes.
Nutrition
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking
♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
4waystoyummy says
I am curious do children eat this bread or is it generally too spicy for them? Is there a version of this for young ones? I'm gonna try it!
Archana says
Hi! You can skip the green chilies which will take away the spicy flavors for children. Give it a try, its delicious even without the chillies
4waystoyummy says
Thank you for the suggestion. I have written a children's vegetable cookbook and I had not heard of theis "veggie" snack bread....wish I had. I did manage to get pachadi and kerala peas in the cookbook! I will try this soon and post to my veggie Fb page. Best of luck!
Archana says
Thank you! What is the name of your cookbook. Would love to read and try some recipes.
4waystoyummy says
That is very kind of you! I have submitted the 176 page manuscript to a lot of agents hoping one will pick it up. I would self-publish but the only paper available on print on demand is 60 lb or 80 lb glossy and I feel I need something more substantial for the little ones to color and write notes on. I will keep you posted how it goes..you can also check out our website and FB page. 4waystoyummy.com Have a wonderful weekend! I love your site!
Vikki Gandhi says
Hi - if I don’t have rice flour what other flour will work? Oat or sprouted wheat, or does rice flour really bring the flavors out? Thanks!
Archana says
Hi Vikki - You can substitute rice flour with sooji/rava or completely skip it. It is added to get a bit of crispy texture when you pan fry them. Traditional kothimbir vadi does not have rice flour.
Ritika says
Hi,
I don’t have steam button in my insta pot.
Which other option can I use ?
Thanks
Archana says
Pressure cook will work. You want to keep the pressure valve at venting
MONALI says
hi , Can you please let me know the name for the stainless steel bowl (71/2 inch) accessory you have to put in instant pot? Amazon link will be appreciated..TIA
Archana says
Here you go - https://amzn.to/2x5CQz1
Megs says
Hi Archana,
I tried it, comes out too good. I like spicy, so kicked it up a notch by adding little extra green chilies. Thanks for posting.
Archana says
Yay!! Thank you for the feedback ❤️❤️
Sonika says
Is it okay to leave out the rice flour? If yes, should it be replaced with gram flour or something else?
Archana says
Hi Sonika! Rice flour add a little bit crispy texture. You can leave it out and add more gram flour instead
Vaishali shah says
Its an awesome recipe.. everyone liked it so much. Sinple , healthy and quick
Archana says
Thank you Vaishali
Nancy says
Can I leave them on the countertop after frying...overnight? Making them for party nextday...so wanted to fry n keep them ready. Will they go bad at room temp after frying?
Should I refrigerate the fried wadis?
Archana says
You can def keep them on countertop overnight.
Archana says
The other option is to line them up on a pan with oil and sesame seeds and then quickly fry just before serving