Kothimbir wadi (Steamed coriander cakes/fritters)

Kothimbir vadi tempered with sesame and mustard seeds
Kothimbir vadi tempered with sesame and mustard seeds

 

Mom is here  and so nowadays our evenings are special with yummy snacks rolling out of the kitchen. Kothimbir vadi or coriander fritters is a healthy snack which can be arranged in no time. The aroma of the fresh coriander leaves cooked into this dish just leaves one craving for more. I gobbled up the steamed ones without waiting for them to be fried or to be garnished with the tempering.

Without much ado, here is the recipe for it:

Ingredients

Finely chopped coriander leaves – 2 cups, tightly packed

Besan – 1 cup

Ginger-garlic-green chilli paste – 1 inch of ginger, 8-10 cloves of garlic, and 2 green chillies

Sesame seeds – 1 tbsp

Turmeric powder – 1 tsp

Chilli powder – 1 tsp

Hing – a pinch

Water – little for making the pasty dough

Salt – to taste

Method

Mix all the ingredients listed above except water. Add water in very small quantities to form a pasty dough (somewhat similar in consistency to thick idli batter). Transfer the mixed ingredients to a steamer, greased with oil and steam it for around 12-15 minutes. Note that I have added half the quantity of besan to that of the coriander leaves  which yields really fragrant kothimbir vadis.

Allow it to cool and cut into shapes of your choice. These vadis can be eaten as it is or can be further shallow fried, deep fried or just tempered with mustard seeds and curry leaves.

I had the zero-oil, steamed version and they were just as delicious 🙂

Kothimbir vadi (coriander fritters)
Kothimbir vadi (coriander fritters)

 

 

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