Egg Kothimbir Vadi

Name: Egg Kothimbir Vadi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 1 cup besan (chickpea flour); 1 cup coriander leaves (tightly packed, finely chopped); 2 pcs egg (large); 2 pcs green chili (finely chopped); 1 inch ginger (grated or minced); 3 pcs garlic (cloves, minced); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch baking soda; 0.25 tsp salt; 0.5 cup water (for batter, add gradually); 2 tbsp oil (for pan-frying); 0.5 tsp mustard seeds; 1 tsp sesame seeds (white); 6 pcs curry leaves; 2 tbsp coconut (fresh, grated, for garnish)

RATING

4.3/5(32)

TASTE SCORE

8/10

Steamed savory chickpea flour cakes packed with fresh coriander and enriched with eggs, then sliced and pan-fried until golden and crisp. A protein-packed twist on the classic Maharashtrian snack that's perfect for tea time or as a light meal.

PREP

15m

COOK

30m

SERVES

3 PIECES

221 cal

SERVINGS

METHOD · 8 STEPS

prep
Grease the steaming plate and prep the steamer.
Lightly grease a thali or flat steel plate that fits inside your steamer. Fill the steamer with water and bring it to a boil over medium heat.
mix · ~5 min
Make the besan batter.
1.In a large mixing bowl, add besan, turmeric powder, red chili powder, garam masala, and salt. Mix dry ingredients well.
2.Gradually add about ½ cup water, whisking continuously to form a smooth, lump-free batter.
3.Add the finely chopped coriander leaves, green chili, grated ginger, and minced garlic. Mix well.
4.Crack both eggs into the batter and whisk vigorously until fully incorporated and the batter is smooth.
TIPThe batter should be thick but pourable — similar to idli batter consistency. Add water a tablespoon at a time if too thick.
mix · ~1 min
Add baking soda and final mix.
Add a pinch of baking soda to the batter and whisk for 30 seconds until the batter turns slightly lighter and airy.
TIPAdd baking soda just before steaming — it activates immediately and gives the vadi a lighter texture.
steam · ~18 min
Steam the batter until firm.
1.Pour the batter onto the greased plate and spread evenly, about ¾-inch thick.
2.Place the plate in the steamer, cover with a lid, and steam on medium heat for 15 to 18 minutes.
3.Check doneness by inserting a toothpick or knife — it should come out clean.
TIPDon't over-steam or the vadi may turn dense. Keep the flame steady at medium.
rest · ~10 min
Cool and slice the steamed cake.
1.Remove the plate from the steamer and let it cool completely for about 10 minutes.
2.Once cooled, cut the steamed slab into diamond or square pieces, roughly 1½ to 2 inches each.
TIPCooling completely helps the besan set firmly and makes clean slicing easier. Don't rush this step.
temper · ~2 min
Make the tempering.
1.Heat 2 tablespoons oil in a non-stick pan over medium heat.
2.Add mustard seeds and let them crackle and pop.
3.Add sesame seeds and curry leaves, sauté for 15 seconds until fragrant.
TIPKeep the heat medium — sesame seeds burn quickly and turn bitter if overheated.
fry · ~6 min
Shallow-fry the vadi pieces until golden.
1.Arrange the sliced vadi pieces in a single layer in the pan with the tempering.
2.Shallow-fry on medium heat for 2 to 3 minutes per side until golden brown and crisp.
3.Flip gently with a spatula and crisp the other side.
TIPDon't crowd the pan — fry in batches if needed. Each piece needs direct contact with the pan for a crisp crust.
garnish
Garnish with fresh coconut and serve hot.
Transfer the fried Egg Kothimbir Vadi to a serving plate. Sprinkle fresh grated coconut on top and serve immediately with green chutney or ketchup.
TIPServe straight from the pan while the exterior is still crisp — they soften as they cool.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a thick-bottomed pan for even browning; thin pans cause hot spots that burn the vadi.
2
Let the steamed slab cool completely before slicing; warm vadi will crumble into bits.
3
Whisk the batter vigorously after adding eggs until it looks slightly aerated and smooth.
4
Add baking soda right before steaming; it loses lift if the batter sits too long.
5
Test for doneness at 15 minutes; steamer times vary, so a clean toothpick is your best cue.
6
Store steamed uncooked vadi in the fridge for up to 3 days; fry just before serving.
7
For extra crunch, roll the vadi pieces in a little extra besan before shallow-frying.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

Replace the 2 eggs with 4 tablespoons of ground flaxseed mixed with 6 tablespoons of water (flax eggs). The texture will be slightly denser but the savory coriander flavor remains intact.

High Protein

High-Protein

Swap 1/2 cup besan with 1/2 cup roasted gram flour (sattu) or add a scoop of unflavored plant protein powder. Great for a post-workout snack.

Low Oil

Low-Oil

After steaming, skip the shallow-fry and serve the vadi slices as-is with chutney. The texture will be softer but the flavor is still wonderful.

Extra Spicy

Extra-Spicy

Add 1 teaspoon of finely chopped bird's eye chili or a pinch of ghost pepper powder to the batter. Perfect for those who love intense heat.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Plant Protein

Chickpea flour (besan) and eggs provide a complete protein profile with all essential amino acids, supporting muscle repair and satiety.

✓

Rich in Iron and Folate

Chickpea flour is a good source of iron and folate, which are vital for red blood cell production and energy metabolism.

✓

Antioxidant Boost from Coriander

Fresh coriander leaves contain antioxidants like quercetin and kaempferol, which help combat oxidative stress in the body.

✓

Low in Refined Carbs

The recipe uses no refined flour or sugar, making it a nutrient-dense snack that won't spike blood sugar levels.

QUESTIONS?

Frequently asked questions

It's best to steam immediately after adding the eggs and baking soda. If you make the batter a few hours ahead, refrigerate it without the baking soda then add it just before steaming.