Kothimbir Vadi Recipe by Saloni Jain 326 days ago

Kothimbir Vadi
    Preparation Method
  1. Mix the coriander leaves, flours, spice powders, salt and 1 teaspoon warm ghee. Knead into a soft dough adding just as much wateras required. Divide this dough into 4-5 portions.
  2. Grease your palms with a little ghee and roll each portion into 2 inch thick cylindrical shapes. Place these long rolls in a vessel that fits in a pressure cooker. Steam without the whistle for 10 minutes.
  3. Cool the rolls and chop into bite-sized pieces, approx.1/2 inch thick.
  4. In a wok, heat the remaining ghee for tempering. Pop the mustard seeds and add the sesame and carom seeds. As they start crackling, add the asafoetida and curry leaves. Toss the vadis into this tempering and switch off the flame.
  5. Serve a modest portion of vadis per person as a tea time snack.


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Serves : 4
Ready In : 25 Minutes
Level :
Tithi :
Cuisine :
    For the Vadis
  1. 3 cups coriander leaves (chopped)
  2. 1 cup bengal gram flour
  3. 1 tablespoon rice flour
  4. 1 teaspoon dhana jeera powder (coriander powder)
  5. 1 teaspoon cumin powder
  6. 1/2 teaspoon red chilli powder
  7. 1 tablespoon ghee
  8. salt to taste
  9. For the tempering
  10. 1/2 teaspoon mustard seeds
  11. 1/2 teaspoon sesame seeds
  12. 1/2 carom seeds
  13. pinch of asafoetida
  14. 4-5 curry leaves

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