Instant Pot Kothimbir Vadi {Spicy Cilantro Cake}

Kothimbir Vadi is an Indian delicacy, made with fresh cilantro and chickpea flour that is spiced with chili, garlic and ground turmeric.

Popular in the state of Maharashtra, these gluten-free and vegan spicy cilantro cakes can be enjoyed as a snack, breakfast or as a side dish in an authentic Thali.

With summer around the corner, I am looking forward to visiting local farmers markets with fresh local produce, cheeses and breads. I love buying large bunches of lush green herbs for chutneys, pesto and healthy snacks like these spicy cilantro cakes.

Made with a few ingredients, these cakes are packed with flavors and are very healthy. 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 have posted earlier. This modified version is lighter in texture and easier with the pour and done technique.

Step by Step Recipe for Kothimbir Vadi:

• Grease 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. 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 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 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 (photos 1 – 4).

• Close Instant Pot lid with pressure valve to venting. Set Instant Pot to Steam mode, with an external timer for 12 mins. 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 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 an 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. 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.

Love these mouth watering Indian snack? Here are some of our favorite recipes you will enjoy:

• Rava Dhokla
• Muthia

Here is a video to show the quick process:

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Print

Kothimbir Vadi {Spicy Cilantro Cake} – Instant Pot

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Popular in the state of Maharashtra, Kothimbir vadi is a spicy cake made with fresh cilantro, chili and garlic

Course: Appetizer, Brunch, Snack

Cuisine: Indian

Keyword: kothimbir vadi

Servings: 4

Calories: 205 kcal

Author: Archana

Ingredients

• 2 cups cilantro rinsed, dried and chopped finely (packed)
• 2 tablespoon oil divided
• 2 tablespoon rice flour
• 1 tablespoon garlic grated
• 1 teaspoon green chillies minced
• 1/8 teaspoon turmeric
• 3/4 cup besan/fine chickpea flour/gram flour
• 1 teaspoon kosher salt
• 3/4 cup water
• ¼ teaspoon baking soda or 1/2 teaspoon of eno fruit salt optional
• 1 tablespoon cooking oil
• 2 teaspoon sesame seeds

Instructions

1. Add cilantro, 1 tablespoon oil, rice flour, garlic, green chilies, turmeric, besan, salt and water to a medium bowl. Mix well.
2. Add 1 ½ cups water to the Instant Pot insert. Set on Sauté mode so the water starts to heat. 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.
3. Grease 7-½ inch stainless steel bowl with cooking oil or spray.
4. 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.
5. Set Instant Pot to Steam mode, with an external timer for 12 mins. Note: Timer function does not work with Steam/Venting, so an external timer is needed.
6. Once the timer goes off, Press Cancel and open the Instant Pot after 5 minutes.
7. Carefuly take out the bowl. Cut into small square pieces. Pan fry with remaining oil and sesame seeds on medium heat, cooking each side for about an minute or until the sides start to turn light brown. Enjoy hot!

Recipe Video

Recipe Notes

Baking Soda or Eno Fruit Salt add lightness to these spicy cakes. Traditional cakes do not use any leavening agent. 

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