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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.
For 4 servings
Prepare the Batter Base
Incorporate Herbs and Aromatics
Steam the Vadi Cake
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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.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 280.62 calories per serving with 15.46g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Cool and Cut the Vadi
Shallow Fry to Perfection
Finely chop and add 1/4 cup of onions or grated carrots to the batter for extra texture and flavor.
Increase the number of green chillies or add 1/4 teaspoon of black pepper powder for a spicier kick.
Add 2 tablespoons of coarsely crushed roasted peanuts to the batter for a delightful crunch and nutty taste.
Combining eggs and besan (gram flour) makes this snack rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
Cilantro is packed with Vitamin K, Vitamin A, and antioxidants. Eggs contribute Vitamin D, B12, and choline, supporting bone health and brain function.
Made with besan (gram flour), this vadi is naturally gluten-free, making it a great snack option for individuals with gluten sensitivity or celiac disease.
One serving of Egg Kothimbir Vadi (approximately 4 pieces) contains around 250-300 calories. This is an estimate and can vary based on the amount of oil absorbed during frying and the exact size of the pieces.
It's a balanced snack. The eggs and besan provide a good amount of protein, and cilantro offers vitamins. However, it is shallow-fried, which adds fat and calories. To make it healthier, you can opt for the air-fryer or baked version mentioned in the tips.
This specific recipe, 'Egg Kothimbir Vadi', relies on eggs for binding and richness, so it cannot be made vegan. The traditional Kothimbir Vadi, which does not use eggs, is naturally vegan.
The most common reason for crumbling is not letting the steamed cake cool down completely. It needs to be at room temperature to become firm enough to cut cleanly. Another reason could be a batter that was too thin or not steamed long enough.
Store leftover fried vadis in an airtight container in the refrigerator for up to 2 days. Reheat them in an air fryer, oven, or on a pan to regain their crispiness. Avoid microwaving, as it will make them soggy.
Yes, you can deep fry them for an even crispier texture. Heat oil in a kadai or deep pan and fry on medium heat until golden brown. Ensure you drain them well on paper towels.