Sunday, March 30, 2014

Kothimbir Vadi

              Sunday is usually a lazy day for most people. We usually meet up with our friends on Saturday and end up sleeping really late and that, in turn, leads to late Sunday mornings. So we prefer having brunch since we have already passed the breakfast time. Today was a similar day for us and I was thinking to make something today that is quick, tasty and heavy too. I was looking online for some options and I stumbled upon Kothimbir Vadi, a Maharashtrian dish.

             Kothimbir Vadi or Steamed Cilantro-Chickpea snack, is a very popular dish from Maharashtra, a western state of India. There are plenty variants of this snack. Some prefer it deep fried, some like it stir fried, while some like it simply steamed.

  • 2 cups finely chopped Cilantro
  • 1.5 cups chickpea flour (Besan)
  • 2 Tbsp Ginger-Chili paste
  • 1 tsp Red Chili powder
  • 1 tsp Turmeric powder
  • 1/4 tsp Soda-BiCarb (Baking Soda)
  • Salt to taste
  • 1 tsp Sesame Seeds
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin (Jeera)
  • 1 Tbsp Oil
  • In a large bowl, add the cilantro and chickpea flour.
  • Then, add all the spices, salt, chili powder, turmeric, baking soda and ginger chili paste and mix them well.
  • Now, slowly add some water to it to make a batter. The batter should be of thick consistency and not too watery.
  • Pour the batter onto a greased pan. Then, using a pressure cooker or a steamer, steam it for 15 minutes or until it is cooked.
  • The best way to know if it cooked or not is insert a knife or a toothpick and it should come out clean.
  • Once they are cooked, let it cool and cut into small pieces.
  • Meanwhile, heat some oil in the pan.
  • Add the sesame seeds and mustard seeds, and once they start to crackle, add the cumin seeds and then the cut pieces and mix them well.
  • Garnish with coconut and serve it hot.
  • Enjoy with your favorite chutney/sauce or simply as is.

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