Kothimbir Vadi, a savory snack made with fresh cilantro is quintessential to the typical Mumbai food experience. My mother-in-law, who is from Mumbai makes the best Kothimbir Vadi. This year I thought it would be great for me to learn her secret recipe. She was super excited to make them with me.
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What is Kothimbir Vadi
Kothimbir (Dhaniya in Hindi) is a Marathi word for cilantro or fresh coriander leaves and Vadi means small bite-sized cakes. Kothinbir Vadi is a traditional Maharashtrian snack made by first steaming the batter made using fresh cilantro, flours, and spices, which is then cut and fried to make a delicious crunchy-savory snack.
I have also shared a variation of Kothimbir Vadi using the Instant Pot Pressure Cooker.
Ingredients
Kothimbir Vadi used a handful of basic ingredients and lots of fresh cilantro. The dough is made with gram flour, rice flour, turmeric, red chili powder or green chilies, garlic, and sesame seeds
How to Make Kothimbir Vadi
- Trim and discard the bottom one inch of the cilantro bunches
- Rinse the cilantro a few times to get rid of any sand in them
- Pat dry the excess water and then chop the cilantro finely
- Next, add the cilantro, flour, and spices to a large mixing bowl along with salt.
- Mix everything, rubbing with your hands which will release some of teh moisture from the cilantro. Then add water a little bit at a time and knead a soft dough
- After applying a few drops of oil to the palm of your hands.
- Pressed the dough carefully into three rolls that are long enough to fit the steamer basket.
- Carefully place the rolls in a well-oiled steamer basket.
- Add water to the main pot and bring it to a gentle boil. Then place the steamer basket over the pot and cover it.
- Cook on medium heat for about 15 to 20 minutes or until a wooden skewer inserted in the center comes out clean. Turn the heat off.
- Allow them to cool for 10 minutes before cutting them into circular discs.
- Place a skillet on medium heat, spread a little bit of oil on it, and then line up the cut Kothimbir Vadi on it.
- Sprinkle some more sesame seeds and then cook them until both sides are crispy and golden brown. Alternatively, you can also deep fry the Vadi if you like.
So grateful to have learned this recipe from my mother-in-law and I hope you enjoy it as much as we do!
Recipe
Kothimbir Vadi
Ingredients
- 3 cups packed finely chopped cilantro
- 1½ cups fine gram flour besan
- ¼ cup fine rice flour
- ½ teaspoon turmeric powder
- 1½ teaspoons kosher salt
- 1 tablespoon green chili paste or finely crushed green chilies
- 1½ tablespoons garlic paste
- 1½ tablespoons sesame seeds
- ¾ cup water add more or less as needed
- 2 tablespoons oil
Instructions
- Cut the bottom one inch of the cilantro bunches and discard. Wash the remaining cilantro a few times to get rid of any sand in it.
- Pat dry with paper towels to remove excess water. Chop them finely and put it in a big mixing bowl.
- Mix half of the sesame seeds with all other ingredients (excluding cooking oil) into the chopped cilantro. Gradually add water, a little at a time, and mix well to form a dough. Note: Adjust the water based on the moisture content of the cilantro. The dough should be firm enough to shape into balls, but not so stiff that the vadis turn out dry.
- Apply a few drops of oil to the hands and mold the dough carefully into three elongated 2-inch wide rolls that are just long enough to fit the steamer basket.
- Carefully place them in a well-oiled steamer rack. Add water to the main pot and place the steamer basket on top of it. On medium heat, steam the rolls for 20 minutes
- Turn the heat off and allow them to cool for 10 minutes. Cut them into ¼-inch thick discs.
- Put a skillet on medium heat, put a little bit of oil, and then line up all the cut discs on the pan. Sprinkle some more sesame seeds and then cook them until both sides are crispy and golden brown. Serve hot.
kavitaparvathi says
Yum yum
Mine in drafts coming soon.. Yours look awesome n tempting..
Archana says
Thank you kavita! I will look forward to your version of this recipe
healthyindiankitchen says
Excellent recipe by your mom-in-law Archana! These vadis look lovely, moist and delicious. I will give it a try. I am sure my family is going to love them 🙂
Archana says
Thank you Mona! Please let me know how you like them.
payel says
They look super delicious, I was brought up in Kolkata ,we never knew any recipes like that,this is very heathy way to eat snacks! Thanks for sharing your beautiful family recipe!I will definitely try this .
Archana says
Thank you Payel! You can use up a ton of cilantro in this recipe. I am sure you will love it.
payel says
I love cilantro,I use it in almost everything..Sure I will.Thank you Archana!
Archana says
Me too!
Sumith Babu says
These cilantro croquettes looks amazing!! Would like to try this:))
Archana says
Thank you Sumith! Please let me know how you like them.
Deepak Singh says
So much of love involved in the process, what would have been the results, I wonder! Thanks for the visit and follow.
Archana says
Thank you Deepak!
srividhya says
Love this Archana.. Its still in my todo list. I need to give it a try.
Archana says
Thank you Srividya! Let me know how you like them!
Sandhya says
Archana, kothimbir wadi is a favorite of mine too. Great step by step pics!
Nandini says
Lovely recipe Archana. I am sure MIL had her special touch 🙂
Archana says
She sure did Nandini, thank you!!
Monika says
Love it!!
Archana says
Thank you Monika!!
Rhythm says
I just love eating this ?
Archana says
Thank you! They are lip smacking.
Cooking For The Time Challenged says
This sounds awesome!
Archana says
They are petty awesome!
Cooking For The Time Challenged says
?
ashu@ashstylegourmet says
Hi Archana, Thanks for the like on my post. This is a yummy post and lovely recipe pictures :), I posted a similar post this evening, essentially I am used to making Kothimbir Vadi another way, now both the methods are posted.
It is always a special touch added when a recipe is learnt from elders of the family, happy for you that you could learn it from your MIL.
Glad to connect with you here :).
ashu
Archana says
Thank you Ashu! I will love to learn your method too!
Happily Tanned says
Crispy and delicious! Loved the pictures. I am gonna try this one
Archana says
Thank you! Very typical maharashtrian dish!
Medha Rajamanur says
Motivated only because MOC had this recipe and I tried for my party. Another very easy and great recipe that comes out very well, guests loved it.
I only wish I had bags full of chopped cilantro ready. Any remedy for that Archana 😉
Archana says
Hi Medha! I am so happy that you made this traditional Maharashtrian delicacy. It always sure to impress your guests. I wish I had a easy way around using fresh chopped cilantro. Only suggestion is to make them ahead of time! They freeze well too!
Meera mehta says
MEERA says
August 7, 2019 at 1:45 am
Your comment is awaiting moderation.
U can clean, wash and chop the cilantro a day or more ahead. For that ,make sure you drain out all water and spread them on a paper or cloth till well-dried but not shrunk. This can b stored for several
Days in a container in the fridge. U can line the container with tissue or wrap the cilantro and then put it in the container.
It will b green as far as u have used the process with fresh leaves
REPLY
Archana says
Thank you Meera! I agree prepping cilantro ahead of time is a good idea.
Srini says
Hi Archana,
Great appetizer ! Have you tried steaming in Instant Pot ? Would you recommend 20 min for Instant Pot ?
Archana says
Hi Srini! Yes, steam for 10-15 mins in the Instant Pot
Viji says
This recipe is a keeper, it is delicious and so healthy! Even my toddler loved it, will be making more often 🙂