A high-protein twist on a Maharashtrian classic! These savory cakes blend fresh cilantro and chickpea flour with the richness of eggs, steamed and then fried to crispy perfection. It's an unforgettable appetizer or tea-time snack.
Prep15 min
Cook35 min
Servings4
Serving size: 4 vadi
281cal
15gprotein
27gcarbs
13g
Ingredients
1.5 cup Besan (Also known as gram flour)
4 pcs Large Eggs
2 cup Cilantro (Tightly packed and finely chopped)
1 tbsp Ginger Garlic Paste
3 pcs Green Chillies (Finely chopped, adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to desired spice level)
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
About Egg Kothimbir Vadi with Coriander Mint Chutney
Crispy egg kothimbir vadi with tangy chutney – a fiber-rich, aromatic, and soul-satisfying snack!
This konkani dish is perfect for snack. With 307.2 calories and 16.85g of protein per serving, it's a low-calorie option for your meal plan.
fat
0.5 tsp Garam Masala
0.25 tsp Asafoetida (Also known as Hing)
1 tbsp White Sesame Seeds
1.5 tsp Salt (Adjust to taste)
1 tsp Sugar (Balances the flavors)
1 tbsp Lemon Juice (Freshly squeezed)
0.5 cup Water (Add gradually as needed)
0.33 cup Vegetable Oil (For shallow frying)
Instructions
1
Prepare the Batter Base
In a large mixing bowl, crack the 4 large eggs and whisk them vigorously for about 2 minutes until they are light and frothy.
Add the besan, salt, sugar, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, and asafoetida to the whisked eggs.
Mix everything well to form a thick, uniform paste without any dry lumps.
2
Incorporate Herbs and Aromatics
To the paste, add the finely chopped cilantro, green chillies, ginger-garlic paste, white sesame seeds, and fresh lemon juice.
Stir until all the ingredients are well combined.
Gradually add up to 1/2 cup of water, a little at a time, while mixing. Stop when you achieve a thick, lump-free batter with a consistency similar to idli batter. Do not make it runny.
3
Steam the Vadi Cake
Grease an 8-inch round or square steaming tray or a thali with a bit of oil.
Pour the batter into the greased tray and spread it out evenly.
Place the tray in a preheated steamer or a large pot with 2 inches of boiling water. Cover and steam on medium heat for 20-25 minutes.
4
Cool and Cut the Vadi
After 20 minutes, check for doneness by inserting a toothpick into the center. If it comes out clean, it's cooked. If not, steam for another 5 minutes.
Carefully remove the tray from the steamer and let it cool completely at room temperature for at least 30-40 minutes. This step is crucial for firm vadis that don't crumble.
Once cooled, run a knife around the edges to loosen the cake. Invert it onto a cutting board and cut into 1-inch squares or diamond shapes.
5
Shallow Fry to Perfection
Heat 1/3 cup of oil in a wide, non-stick pan over medium heat.
Once the oil is hot, carefully place the cut vadi pieces in a single layer, ensuring not to overcrowd the pan.
Fry for 3-4 minutes on each side until they turn golden brown and develop a crispy exterior.
Remove the fried vadis with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Serve immediately while hot and crispy with green chutney, tamarind chutney, or tomato ketchup.
27cal
1gprotein
5gcarbs
0gfat
Ingredients
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.
