Kothimbir Vadi

  • Kothimbir Vadi
    Author : Meghana


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    These lovely, scrumptous appetisers can be cooked in a jiffy. Its a traditional India starter mostly eaten in the Western part of the country.


    Fresh coriander leaves,chopped 2 cups
    •Green chillies,chopped as per hotness required
    •Gram flour (besan) 1 cup
    •Yogurt 2 tablespoons
    •Salt to taste, soda bicarbonate -one pinch
    •Turmeric powder 1 tspn
    •Jaggery (gur),grated 1 1/2 tspn-optional
    •Oil 2 tspn
    •Sesame seeds (preferrably black) 1/2 tspn
    •Asafoetida a pinch
    •Mustard seeds 1/2 tspn


    Heat four cups water in a steamer. Mix together the coriander leaves, green chillies, gram flour, yogurt, salt, turmeric powder,soda in a bowl. Add sufficient water to make a thick batter, ensuring that the consistency is not too thin. Adjust salt. Pour the batter into a greased plate that is at least one and half inches deep . Place it in the steamer and steam on high heat for fifteen to twenty minutes or till firm and cooked. Check by inserting a skewer into the wadi and if it comes out clean, then it is cooked. Remove, cool and cut into one-inch diamonds. Heat the oil in a small non stick pan and add the sesame seeds, asafoetida and mustard seeds. When they splutter add the wadi and fresh coconut if preferred. Toss well. Serve immediately.

    More recipes by Meghana :

    Lahsun Chutney Kothimbir Vadi Karanji-Diwali Delicacy

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