Kothimbir Vadi
steamed coriander and gram flour squares, fried crisp and tempered with sesame
Allergens in Kothimbir Vadi: peanuts, sesame, mustard.
Ingredients
Quantities for 4.
- 3 large bunches (about 200g), with tender stems, finely chopped Coriander Leaves
- 1.5 cups (150g), sieved Besan
- 3 tbsp Rice Flourkeeps the fried vadi crisp
- 3 tbsp, roasted and coarsely crushed Peanuttraditional; leave out for a nut-free versionoptional
- 2 tbsp in total Sesame
- 3, finely chopped Green Chilli
- 2cm piece, grated Ginger
- 4 cloves, crushed Garlicoptional
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 1 tsp Coriander Powderoptional
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 1 tsp Sugaroptional
- about 1/2 cup Water
- 6 tbsp in total Groundnut Oil
- 1 tsp Mustard Seeds
- 10 Curry Leavesoptional
- 1/2 Lemonoptional
- to taste Salt
Cookware
stovetop, steamer, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Wash the coriander the night before and dry it completely. Even spread out on a towel for an hour works. Wet leaves make a batter that will not set.
- Grease the steaming tin and get the steamer water boiling before you mix the batter, so it goes in immediately.
- The steamed cake must cool completely, ideally 30 minutes, before you cut it. Warm vadi crumble.
Method
- Chop the coriander finely, stems included, and squeeze it in your fist. It should feel dry, not release green water.
- Mix the coriander with the besan, rice flour, crushed peanut, 1 tbsp sesame, green chilli, ginger, garlic, turmeric, chilli powder, coriander powder, asafoetida, sugar and salt.
- Add water a little at a time to make a thick batter that drops slowly off the spoon, about 1/2 cup. It should be stiffer than pakora batter.Too much water and the vadi steam into a wet sponge that will not fry. Err on the thick side.
- Stir in 1 tbsp oil, scrape into a greased 15cm tin and level the top.
- Steam over rolling water 20-22 minutes, until a knife inserted in the centre comes out clean and the surface is matte, not tacky.
- Cool completely, 30 minutes at least, then turn out and cut into 4cm squares or diamonds.Cut with a light sawing motion and a thin knife; pressing straight down tears them.
- Heat 4 tbsp oil in a kadhai and shallow-fry the squares in batches, 2-3 minutes a side, until the edges are brown and crisp.
- In the same pan, heat the last tablespoon of oil, pop the mustard seeds, add the remaining sesame and curry leaves and pour it over the fried vadi.
- Squeeze over the lemon and serve hot with green chutney and tea.
Storage
The steamed cake keeps 3 days refrigerated uncut. Fry only what you will eat. Fried vadi are best within the hour but will crisp up again in a hot pan for 2 minutes a side.
Nutrition Good estimate
One serving of Kothimbir Vadi (146 g) is about 484 calories, or 332 calories per 100 g.
Medium protein: 14 g a serving, 12% of the calories
| Per serving146 g | Per 100 g | |
|---|---|---|
| Calories | 484 kcal | 332 kcal |
| Protein | 14.4 g | 10 g |
| Carbohydrate | 38.9 g | 27 g |
| of which sugars | 6.4 g | 4 g |
| Fibre | 7.8 g | 5 g |
| Fat | 31.3 g | 22 g |
| of which saturated | 4.8 g | 3 g |
| of which unsaturated | 24.4 g | 17 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Maharashtrian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.