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A classic Maharashtrian tea-time snack made from fresh cilantro and chickpea flour. These savory cakes are first steamed to perfection and then shallow-fried until golden and crispy on the outside, while remaining soft inside.
For 4 servings
Prepare the Batter
Steam the Vadi Mixture
A classic Maharashtrian tea-time snack made from fresh cilantro and chickpea flour. These savory cakes are first steamed to perfection and then shallow-fried until golden and crispy on the outside, while remaining soft inside.
This maharashtrian recipe takes 85 minutes to prepare and yields 4 servings. At 231.53 calories per serving with 9.79g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Cool and Cut the Steamed Cake
Shallow Fry the Vadis
Serve
Instead of shallow frying, brush the steamed vadis with a little oil and bake at 200°C (400°F) for 15-20 minutes or air fry at 180°C (350°F) for 10-12 minutes, until golden and crisp.
Add 1/4 cup of finely grated carrots or chopped spinach to the batter for extra nutrition and flavor.
Before steaming, prepare a tempering (tadka) of 1 tsp oil, 1/2 tsp mustard seeds, and a pinch of asafoetida. Pour this over the batter in the pan for an extra layer of flavor.
Besan (chickpea flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
Both besan and cilantro are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Cilantro is rich in antioxidants like Vitamin C and Vitamin A, while turmeric contains curcumin. These compounds help fight free radicals and reduce inflammation in the body.
Spices like asafoetida (hing) and cumin seeds are traditionally used in Indian cooking to improve digestion and prevent bloating and gas.
A serving of 4 pieces of shallow-fried Kothimbir Vadi contains approximately 220-260 calories, depending on the amount of oil absorbed during frying. The baked version will have significantly fewer calories.
Kothimbir Vadi can be a relatively healthy snack. It's rich in protein and fiber from besan and packed with vitamins from cilantro. The traditional shallow-fried version is higher in fat and calories. For a healthier option, consider baking or air-frying the steamed vadis.
The most common reason for crumbling is not letting the steamed cake cool down completely. It needs to be at room temperature and firm before cutting. Another reason could be a batter that was too soft or had too much moisture.
Absolutely! The steamed vadis are delicious on their own, often served with a tempering of mustard seeds and sesame seeds poured over them. You can also bake or air-fry them for a crispy texture without deep frying.
It is not recommended to use frozen cilantro for this recipe. Fresh cilantro provides the necessary texture, moisture, and vibrant flavor that is central to Kothimbir Vadi. Frozen cilantro will be too limp and watery.
Store the fried vadis in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to regain crispiness. You can also store the uncut steamed cake for up to 3-4 days and fry the pieces just before serving.
This recipe goes great with these complete meals
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