Learn how to make Crispy Kothimbir Vadi, how to make Kothimbir Vadi, Dhanya Rolls.
Coriander snacks recipe. This is a Authentic Maharashtrian recipe, It’s a type of Fritters or Pakoras prepared with fresh Cilantro.
In marathi Language ” Kothimbir” or ” Kothmir” stands for coriander leaves and the word ” Vadi” Means cubes or wedges.
Here is a quick recipe of Kothimbir vadi (spicy coriander snack) and it is perfect tea time snack. It is very easy to prepare and very delicious.
Do serve with green chutney while its hot.
Step by Step Video for ‘Crispy Kothimbir Vadi‘ Recipe (Scroll Down for detailed & printable recipe)
Ingredients to make Crispy Kothimbir Vadi
- 1 ½ cup Dhanya / Kothimbir / Cilantro
- 1 cup Besan / Gram flour
- 3 tbsp Chawal ka atta / Rice flour
- ½ tsp Haldi / Turmeric
- ½ tsp Baking soda
- 1 ¼ tbsp Garlic paste
- 1 ¼ tbsp Adrak mirch / Ginger chilli paste
- as per your taste Salt
- for shallow frying Oil
Prepping for the Crispy Kothimbir Vadi
1) Wash and drain the dhania and dry it and, after finely chop the dhania add it to a big mixing bowl.
Method for Making the Crispy Kothimbir Vadi
1)Take the chopped dhania and add the besan which is gram flour, then the chawal ka atta which is rice flour, turmeric which is haldi, garlic paste, the ginger chilli paste and some salt as per your taste, mix everything in
2)Once everything is mixed in add little water at a time and make a thick batter which should be of pouring consistency. See if your batter is ready and it should look like how it looks in the video.
3) Now to our baking soda add 1 tsp of water and mix it in and then add this soda water to the batter and mix vigorously going in one direction.
4)Now take any deep dish and coat is evenly with some oil, make sure all that every inch of this plate is coated.
5)And now pour our batter in the dish and keep aside.
6)Now in a big kadhi add some water and to that, keep a stand in the center and now simply wait for the water to come to a boil.
7)And once that happens place this dish on top of the stand and cover the lid and cook it for the next 10 minutes on high flame.
8)After 10 minutes remove the lid and to pierce a toothpick in the steamed plate and if nothing sticks to the toothpick that means that the batter is nicely steamed.
9)So time to remove it from kadai and place it on a mate.
10)Now wait for the next 10 minutes for it to come down to room temperature.
And then cut it. If you cut it while it’s still hot then it will start crumbling.
11)After 10 minutes the steamed kothimbir batter should be at room temperature, so you can start cutting it.
12)So first using a knife make vertical cuts and then horizontal cuts giving us square shaped vadis.
13)Now run the knife around the corner as well.
14)Guys now use a very thin spatula and dig it in the cuts that you had made with the knife and very gently remove the vadis from the plate.
15)Now that all the vadis are out it’s time to shallow fry them, if you wish you can always deep fry them as well.
16)So heat up some oil in the pan and then one by one add about 10 of these Kothimbir vadis.
17)We are going to shallow fry on a medium flame in batches of 10 for the next 5-6 minutes or until the bottom looks golden brown in color.
18)Once the bottom is nicley fried and is looking golden brown in color it’s time to flip them
19)So slowly one by one flip and again fry for 5-6 minutes or until we get to the same color as top.
20)Once the kothimbir vadis are nicely fried and it’s now time to remove them in a plate and serve while hot.
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