Kothmir means coriander and vadi means small slices. This kothimbir vadi is a Maharashtrian snack eaten at tea time. It is a great way to use if you have excess coriander at home. Coriander or cilantro doesn't last too long, so it is an easy way to use the herbs if you cannot dry them. This dish is very popular in Maharashtra, much like the muthia in Gujarat.
This tea time snack is rich in antioxidants and protein too. When we make it in air fryer, we do remove extra oil too making it healthier.
Trivia: Many of you may recall, Madhavi bhabhi keeps making this for tappu sena in the hit series Tarak Mehta ka ulta chashma or TMKOC.
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Ingredients for Kothimbir chi vadi
- Kothmir dhaniya/ chopped coriander
- Besan gram flour/ chickpea flour/
- Atta or Bajra Ragi/Jowar/ Wheat flour/millet flour
- Chawal atta/ rice flour
- Lemon juice
- Ginger green chilli paste
- Salt
- Turmeric powder
- Garam masala
- Baking soda
- Sesame seeds
- Water
Instructions
- Sieve the flours together.
- Chop the fresh coriander leaves.
- Mix all the remaining ingredients together except baking soda and water.
- Now add minimal water until you have a batter of flowing consistency, like idli
- Get the steamer ready, once the water is boiling, Add baking soda to the batter so that it can be steamed immediately.
- Pour the batter into a greased steel plate to get an even layer of steamed cake.
- Steam for 20-25 mins. Steam it until tooth pick comes out clean.
- Cut it into pieces once it is completely cool.
Traditional frying version of Maharashtrian kothimbir vadi:
- This golden brown savory cake slices can also be fried over medium flame in a pan if you do not want to deep fry and do not own an air fryer.
For air fried vadi
- Preheat air fryer for 5 mins. Toss the kothimbir vadi with oil and sesame seeds, Air fry at 190 deg C for 7 mins..
- Serve warm with green chutney.
Variations
You can choose to deep fry it or shallow fry it.You may add red chilli powder as per your taste.
Storage
You can steam and store kothambir vadi recipe in refrigerator for couple of days. Freshly sauté it or air fry it. You can also serve it pan fried.
More air fryer recipes?
If you are looking for more air fryer recipes Indian style ,then here are our favorites.
Kothimbir vadi | Air fryer kothambir vadi recipe
Equipment
- steamer
- kadai/frying pan for traditional frying method
- or air fryer for low oil version
Ingredients
- 2.5 cup cilantro chopped(kothmir/dhaniya)/ coriander
- 1 cup Chickpea flour besan
- ¼ cup wholemeal flour or any of these bajra/ragi/jowar
- 2 tbsp. rice flour chawal aata
- 1 tbsp. lemon juice
- 2 tbsp. ginger green chilli paste
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- ¼ teaspoon baking soda
- 2 tablespoon sesame seeds
- 1 cup water little less than 1 cup
Instructions
- Sieve the flours together.
- Chop the coriander.
- Mix all the remaining ingredients together except baking soda and water.
- Now add minimal water and whisk together, until you have a batter of flowing consistency, like idli
- Get the steamer ready, once the water is boiling,Add baking soda to the batter so that it can be steamed immediately.
- Pour the batter into a steel plate to get an even layer of steamed cake.
- Steam for 20-25 mins. Steam it until tooth pick comes out clean.
- Cut it into pieces once it is completely cool.
Traditional frying version:
- Slice it once it completely cool and shallow fry or deep fry it in hot oil.
Air fryer version:
- Preheat air fryer for 5 mins. Air fry at 190 deg C for 7 mins.Garnish it with tempering and sesame seeds.
- Serve warm with chutney.
FAQs
Add the stalks to a glass of water and keep it in the refrigerator. This way it stays longer. If you have chopped cilantro or coriander, store it in a paper napkin to keep it fresh. Otherwise it wilts and goes black. You can also dehydrate and keep it for future usage.
Yes it is full of vitamin K which helps repair and avoid osteoporosis.
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