Kothimbir Vadi, Zero Oil Maharashtrian Kothimbir Vadi Recipe
by Tarla Dalal
kothimbir vadi recipe | steamed kothimbir vadi | healthy zero oil kothimbir vadi | with 23 amazing images.
Crunchy and aromatic, with the fresh flavour of coriander, ginger and green chillies, this healthy zero oil kothimbir vadi is sure to tickle your taste buds and kindle your appetite! Learn how to make kothimbir vadi recipe | steamed kothimbir vadi | healthy zero oil kothimbir vadi |
Kothimbir means coriander, which is the main ingredient in this recipe. Popular Maharashtrian> kothimbir vadi made healthier. It is usually considered to be a fried snack….but I tried making them using very little oil and the steamed kothimbir vadi turned out to be just as scrumptious.
Best enjoyed with sweet and green chutneys, the Maharashtrian Kothimbir Vadi can be served as a starter, or enjoyed as a snack with tea. It tastes heavenly on a rainy afternoon!
Tips to make kothimbir vadi: 1. You can refrigerate the steam pieces of vadi and fry them later when needed. 2. You can also add 1 tbsp of rice flour to make the kothimbir vadi crispy. 3. After steaming cool the dough completely to get clean slices.
Enjoy kothimbir vadi recipe | steamed kothimbir vadi | healthy zero oil kothimbir vadi | with detailed step by step photos.
Kothimbir Vadi, Zero Oil Maharashtrian Kothimbir Vadi Recipe recipe - How to make Kothimbir Vadi, Zero Oil Maharashtrian Kothimbir Vadi Recipe
Preparation Time: Cooking Time: Total Time:
Makes 14 vadis
For Kothimbir Vadi
1 cup finely chopped coriander (dhania)
1 cup besan (bengal gram flour)
1/2 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp ginger-green chilli paste
1 tsp low fat curds (dahi)
salt to taste
2 tsp oil
1 tsp sesame seeds (til)
For kothimbir vadi
- For kothimbir vadi
- To make {span class="bold1"}kothimbir vadi{/span}, combine all the ingredients in a deep bowl and knead into a semi-soft, smooth dough, using 4 tbsp of water.
- Shape it into a cylindrical roll of approx. 175 mm. (7”) in length and 37 mm. (1½”) in width.
- Place the roll on a sieve and steam in a steamer on a high flame for 10 to 12 minutes.
- Remove and keep aside to cool slightly.
- Cut into 14 equal slices.
- Heat the oil in a broad non-stick pan, add the sesame seeds and sauté on a medium flame for 30 seconds.
- Add the slices and cook on a medium flame for 2 minutes.
- Serve the {span class="bold1"}kothimbir vadi{/span} immediately.
kothimbir vadi video
like kothimir vadi recipe
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kothimbir vadi recipe | steamed kothimbir vadi | healthy zero oil kothimibir vadi | then do try other recipes like:
- kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi |
- patra recipe | Gujarati patra | Maharashtrian alu vadi |
what is kothimbir vadi made of?
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kothimbir vadi recipe | steamed kothimbir vadi | healthy zero oil kothimbir vadi | is made using easily available ingredients in India: 1 cup finely chopped coriander (dhania), 1 cup besan (bengal gram flour), 1/2 tsp chilli powder, 1/2 tsp coriander-cumin seeds (dhania-jeera) powder, 1/4 tsp ginger-green chilli paste, 1 tsp low fat curds (dahi), salt to taste, 2 tsp oil and 1 tsp sesame seeds (til). See the below imgae of list of ingredients for kothimbir vadi.
how to make kothimbir vadi
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To make kothimbir vadi , In a deep bowl add 1 cup besan (bengal gram flour).
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Add 1 cup finely chopped coriander (dhania).
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Add ½ tsp chilli powder.
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Add 1/2 tsp coriander-cumin seeds (dhania-jeera) powder.
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Add ¼ tsp ginger-green chilli paste.
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Add 1 tsp low fat curds (dahi).
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Add salt to taste.
-
Knead into a semi-soft, smooth dough, using 4 tbsp of water.
- Shape it into a cylindrical roll of approx. 175 mm. (7”) in length and 37 mm. (1½”) in width.
-
Place the roll on a greased sieve.
-
Steam in a steamer on a high flame for 10 to 12 minutes.
- Remove and keep aside to cool slightly.
-
Cut into 14 equal slices.
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Heat 2 tsp oil in a broad non-stick pan.
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Add 1 tsp sesame seeds (til).
-
Sauté on a medium flame for 30 seconds.
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Add the slices and cook on a medium flame for 2 minutes.
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Serve immediately.
tips to make kothimbir vadi
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You can refrigerate the steam pieces of vadi and fry them later when needed.
-
You can also add 1 tbsp of rice flour to make the kothimbir vadi crispy.
- After steaming cool the dough completely to get clean slices.
for zero oil kothimbir vadi
- To make zero oil kothimbir vadi, skip the tempering and serve the steamed kothimbir vadi warm.
| Energy | 35 cal |
| Protein | 1.6 g |
| Carbohydrates | 4.4 g |
| Fiber | 1.2 g |
| Fat | 1.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 140.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 2.5 mg |
| Folic Acid | 11.8 mcg |
| Calcium | 9.2 mg |
| Iron | 0.4 mg |
| Magnesium | 10.3 mg |
| Phosphorus | 25.8 mg |
| Sodium | 6.5 mg |
| Potassium | 56.7 mg |
| Zinc | 0.1 mg |
I have often tasted the deep-fried version of this snack at a friend of mine who is Maharashtrian as they make it quite often. While browsing I came across this zero oil version and was very happy with the taste and flavours of this recipe too. Just that it needs to be served immediately after steaming.
Good recipe. Its called muthiya in gujarat. We make it with different kind of vegetables like, lauki, methi, spinach. Even leftover rice.
Kothmbir vadis are scrumtuous and loaded with flavour! A big hit with everyone at home! thanks for the recipe!