Kothimbir Vadi
Coriander-flecked spiced gram flour cakes, steamed until set then sliced and fried crisp, a beloved Maharashtrian tea-time snack.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Steamer
- •Kadhai for frying
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 11 g
- carbs
- 20 g
- fibre
- 4 g
- protein
- 8 g
- calories
- 210 kcal
Instructions
- 1
Mix coriander, besan, rice flour, ginger-chilli paste, turmeric, sesame seeds, sugar, lemon juice, baking soda, oil, and salt with a little water into thick dough.
- 2
Shape the dough into a cylinder log. Place it on a greased steaming plate.
- 3
Steam for 20-25 minutes until a knife inserted in the centre comes out clean.
- 4
Let it cool completely. Slice into thick discs or diamonds.
- 5
Heat oil in a kadhai (deep pan). Shallow or deep-fry the pieces until golden and crisp on both sides.
- 6
Drain on paper towels. Serve hot with green chutney.
Chef's tips
Cool the steamed log fully before slicing so it cuts cleanly. Shallow-fry instead of deep-frying for a lighter snack.
Ingredient substitutions
- deep-frying → air-frying or baking at 200C for 15 minutes
Storage
Refrigerate the steamed (unfried) log for up to 3 days.
Reheating
Fry or reheat in a pan until crisp again before serving.
Common mistakes to avoid
- •Slicing the log while it is still warm, which causes it to crumble.
Serving suggestions
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