• Sheetal Jandial

Kothimbir Vadi

Updated: Apr 7


When life gives you coriander… make kothimbir vadi! :) haha (sorry about that one)


Not until you actually make something, do you realise how simple it is. I have always been under the impression that making the traditional Maharashtrian snack kothimbir vadi would be a complex process… the ratio of coriander to besan and besan to spices, the steaming process (knowing when its cooked just right)… this was surprisingly easy to make.


Time taken:

Prep: 10 minutes

Cooking: 12-15 minutes


Ingredients to make Kothimbir Vadi


2 cups coriander leaves, finely chopped

1 cup besan

1 tbsp rice flour

3 green chillies

1 inch piece ginger

3-4 garlic cloves

1 tsp sesame seeds (white)

½ tsp carom seeds / ajwain

½ tsp red chilli powder

¼ tsp turmeric powder

Juice of half a lime

½ tsp sugar or 1 inch piece of jaggery, finely chopped

A pinch of asafoetida / hing

Salt to taste

Water, to form a thick batter / dough and for steaming


Method of making Kothimbir Vadi


Grind the green chillies, ginger and garlic to a fine paste. In a bowl, add chopped coriander leaves, besan and rice flour, mix well. Add all the spices and chilli paste to the coriander, with enough water to form a thick batter. The batter should be just a little thinner than dough but not runny consistency. You could also keep the consistency like that of dough – makes it easier to cut neat slices once steamed.


Bring approx. 3 – 4 cups of water to a boil in a steamer or a flat-bottom pan with high edges and a lid.


Place the batter on to a flat plate and steam on high heat for 12-15 minutes or until cooked.


Pierce a knife or toothpick through the batter – when it comes out clean, the kothimbir vadi is cooked. Remove kothimbir vadi from steamer and let it cool.


Once cooled, cut in to squares, diamonds or jenga sticks even! You could eat kothimbir vadi as it is, once steamed – the healthier version :) or deep fry it.


I usually shallow fry / pan fry kothimbir vadi, just enough to a get a crisp outer layer.


Another version would be to make a tadka with cooking oil, mustard seeds and curry leaves and pour it over the steamed kothimbir vadi. Garnish with grated fresh coconut and serve.


Serve kothimbir vadi with mint chutney and masala chai.

Visit the appetisers section for more small plates recipes / snack ideas.


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© 2020 Sheetal Jandial @ WhiskMixStir