If you love Kothimbir Vadi but want a faster, more streamlined approach, this Instant Pot version is going to become your new favorite. Instead of shaping the dough into rolls like the traditional version, this recipe uses a simpler pour and steam technique where the batter is spread directly into a greased bowl and steamed in the Instant Pot in just 12 minutes. The result is lighter, softer cilantro cakes that are every bit as flavorful and satisfying, and just as irresistible once they hit the pan with a sprinkle of sesame seeds.
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This is actually the version I make most often during cilantro season, when I buy big bunches from the farmers' market and want to make a large batch ahead of time. I steam the cakes, cut them into squares, and freeze them in batches. When I need a quick snack or appetizer, I simply thaw them overnight and pan-fry with sesame seeds until golden and crisp. Paired with a hot cup of masala chai, served as an appetizer or as part of a traditional Maharashtrian thali, this is one of the most satisfying make-ahead snacks in my kitchen and a guaranteed crowd pleaser every single time.
How this Version Differs From the Traditional Recipe
If you have already tried my traditional Kothimbir Vadi recipe, you will notice a few key differences here worth knowing about. The traditional version uses a firmer dough that is shaped into rolls, steamed on the stovetop, and then sliced into discs before pan-frying.
This Instant Pot version uses a looser, pourable batter that is steamed in a bowl for a lighter, softer texture. A small amount of baking soda is added to give the cakes a little lift and make them even more tender. Both versions are absolutely delicious, but this one is noticeably quicker and requires no shaping at all.
Ingredient Notes
- Fresh cilantro: You will need 2 packed cups of finely chopped cilantro, roughly one large bunch. Wash it thoroughly several times, pat it completely dry (or use a salad spinner), and finely chop both the leaves and the tender stems for maximum flavor.
- Besan (Gram Flour): Besan is the binding backbone of these vadis, giving them their structure, nutty depth, and that characteristic savory flavor. Use fine besan for the smoothest batter. Sift it before adding if it looks lumpy.
- Rice flour: A small amount of rice flour mixed with the besan keeps the cakes light and gives them a slightly crispy exterior when pan-fried. Do not skip it - it makes a noticeable difference to the final texture.
- Baking soda: This is the key difference between the Instant Pot version and the traditional rolled version. A small amount of baking soda gives the steamed cakes a light, airy lift that makes them wonderfully tender. The most important thing to remember is to add the baking soda to the batter at the very last moment and get it into the Instant Pot within a couple of minutes. Baking soda activates the moment it hits the wet batter, so delay here will affect the final texture.
- Green Chilies and Garlic: Fresh minced green chilies and grated garlic give these cakes their bold, punchy character. I use my homemade green chili paste and garlic paste for the deepest, most authentic flavor. Adjust the chili quantity to suit your heat preference - these are meant to have a kick but are very easy to dial back for a milder version.
How to Make Kothimbir Vadi
Initial Prep
- Add 1.5 cups of water to the Instant Pot insert and set it to Sauté mode so the water begins to heat. This is an important step, starting with already hot water means the steaming begins immediately when the batter goes in, which gives you lighter, better-textured cakes. Give it about 5 minutes to heat up, but do not let it boil for too long, or too much water will evaporate.
- Grease a 7 and a half-inch stainless steel bowl generously with oil or cooking spray.
Serving
Serve hot Kothimbir Vadi as a snack or serve it along with an Indian meal, paired with curry, roti, dal, and rice!
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Recipe
Easy Instant Pot Kothimbir Vadi (Savory steamed and pan fried cilantro cakes)
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 non-stick skillet over medium heat and add half the oil for pan frying. Scatter half the sesame seeds into the pan and arrange the Kothimbir Vadi pieces on top. Cook for 2 to 3 minutes until the bottom is golden and crisp, then drizzle the remaining oil and sesame seeds on top and carefully flip. Cook the other side for another 2 to 3 minutes until equally golden and crisp.
Serving
- Serve hot with spicy green chutney and ketchup as a snack or appetizer. They also make a wonderful addition to a Maharashtrian thali alongside dal, rice, and roti. The steamed as well as fried vadis also travels well and makes a great lunchbox or picnic food.
Notes
- You can also steam the Kothimbir 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 in a stovetop pressure cooker, cook without the whistle for 15 minutes.
Nutrition
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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