Kothimbir Vadi Recipe is one of the Maharashtrians recipes made with the blend of coriander leaves, flour and traditional spices. It can be prepared regularly by steaming in the cooker and frying them but I made it simple by preparing in a microwave oven.
Coriander Leaf Vada comes into the section of street food, usually, people eat this snack recipe along with tea.
It goes well with coconut chutney or tomato sauce. Apart from this recipe, I feel you may also like Masala vada, mirchi vada and Beerakaya vada.
Kothimbir Vadi Recipe, How to Make Kothimbir Vadi, Coriander Leaf Vada
Kothimbir Vadi Recipe is one of the Maharashtrians recipes made with the blend of coriander leaves, flour and traditional spices.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 410 kcal
Ingredients
- Coriander leaves – 2 cups minced
- Rice flour – 1 cup
- Turmeric powder – ½ tbsp.
- Ginger paste - 1 tbsp.
- Garlic paste - 1 tbsp.
- Jaggery – 2 tbsp.
- Mustard seeds – ½ tbsp.
- Red chilly powder – 1 tbsp.
- Tamarind juice – 1 tbsp.
- Sesame seeds – 2 tbsp.
- Curry leaves – 8-10 leaves
- Oil – 3 tbsp.
- Baking salt – ½ tbsp.
- Salt – as per taste
- Water – required.
Instructions
How to Make Kothimbir Vadi Recipe:
- Take a bowl and add coriander leaves, rice flour, salt, turmeric powder, chilly powder, ginger and garlic paste, jaggery, tamarind juice, baking salt, sesame seeds and water.
Tip: You can substitute rice flour with chickpea flour.
- Make soft and thick batter.
- Take microwave safe bowl with 6 inches width and 2-inch hollow bowl.
- Grease the bowl and sprinkle sesame seeds and pour batter into it.
- Put microwave to high and cook for 10 minutes with lid closed.
- In other bowl add oil, mustard seeds and curry leaves, microwave without lid for 2 minutes on high.
- Another variation of Kothimbir Vadi Recipe:
- People who like to have crispy style, one can microwave the batter for 4-5 minutes and once it’s cooked, you can slice them to your required shape and deep fry or roast on a nonstick pan with little oil to golden brown color.
Note: Steamed gives you different taste and crispy gives a mild change in taste. If you are not aware of its taste you can try both variations of Kothimbir Vadi recipe
You may also like to check other recipes:
Beerakaya Vada, How to Make Beerakaya Vada Recipe, Ridge Gourd Vada
Chana Dal Vada | Masala Vada Recipe
Sabudana Vada, How to Make Sabudana Vada Recipe, Crispy Sago Vada
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