Kothimbir Vadi Recipe – Authentic Coriander Fritters with Besan & Rice Flour

Last Updated on 2 months by Neha Deshmukh

Kothimbir Vadi Recipe – Authentic Coriander Fritters with Besan & Rice Flour

Hey everyone! If you’re anything like me, you absolutely love a good snack with your evening chai. And let me tell you, these Kothimbir Vadi – crispy, flavorful coriander fritters – are a total game-changer. I first made these when I was craving something savory and healthy, and honestly, they’ve become a regular in my kitchen ever since. They’re surprisingly easy to make, and the fresh coriander flavor is just incredible. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any fritters. Kothimbir Vadi are packed with fresh coriander, giving them a vibrant green color and a wonderfully herbaceous taste. The combination of gram flour (besan) and rice flour creates a lovely texture – slightly crispy on the outside and soft on the inside. Plus, they’re super versatile! You can enjoy them steamed for a healthier option, shallow or deep-fried for a treat, or even add them to tempering for extra flavor.

Ingredients

Here’s what you’ll need to make these delicious Kothimbir Vadi:

• 1 cup Coriander leaves (Kothimbir), finely chopped (about 100g)
• ½ cup Gram Flour (Besan) (about 70g)
• ½ cup Rice Flour (about 70g)
• ½ teaspoon Oil
• 1 teaspoon Green Chili Paste (adjust to your spice preference)
• ½ teaspoon Turmeric Powder (about 2g)
• ¼ teaspoon Asafoetida (Hing) (about 1g)
• 1 teaspoon Sesame Seeds
• Salt to taste
• ¾ cup Water (about 180ml)
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec! Fresh coriander is key here. Seriously, the fresher, the better. Look for bright green bunches with crisp leaves.

The blend of besan and rice flour is what gives these vadi their perfect texture. Besan adds a lovely nutty flavor, while rice flour keeps them light and crispy.

Don’t skip the asafoetida (hing)! It adds a unique savory depth that you won’t get anywhere else. A little goes a long way, though.

Spice levels are totally customizable. My family likes a good kick, but feel free to adjust the green chili paste to your liking. Some people even add a pinch of red chili powder for extra heat. Regional variations often include ginger-garlic paste too!

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a nice big bowl, combine the chopped coriander, gram flour, rice flour, oil, green chili paste, turmeric powder, asafoetida, sesame seeds, and salt.
2. Now, gradually add the water, mixing as you go. You want to end up with a batter that’s similar to pancake batter – not too thick, not too runny.
3. Grease a flat plate (I like to use a thali or even a baking sheet) with a little oil. Spread the batter evenly over the plate, about 0.75-1 cm thick. Sprinkle a few extra sesame seeds on top for good measure.
4. Time to steam! You can use an idli maker or a pressure cooker (without the whistle). Steam for 20-25 minutes, or until a knife inserted into the center comes out clean.
5. Let the vadi cool completely before cutting it into bite-sized pieces. This is important, otherwise they’ll crumble.
6. Now for the fun part – you can enjoy them steamed (a healthy option!), shallow or deep-fried until golden brown, or use them in tempering or subji variations.

Expert Tips

• Make sure your coriander is thoroughly chopped. No one wants big chunks of coriander in their vadi!
• Don’t overmix the batter. Just combine the ingredients until everything is well incorporated.
• If you’re using a pressure cooker, make sure there’s enough water in the bottom so it doesn’t dry out.
• For extra crispy vadi, shallow fry them in a little oil until golden brown on both sides.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use for frying is plant-based.
• Gluten-Free Adaptation: This recipe is already gluten-free, as it uses rice flour and besan.
• Spice Level Adjustments: Add more or less green chili paste to adjust the spice level to your preference. A pinch of red chili powder also works wonders.
• Maharashtrian Festival Adaptations: During Ganesh Chaturthi or Diwali, my aunt adds a touch of grated coconut to the batter for a festive twist.

Serving Suggestions

Kothimbir Vadi are amazing on their own with a cup of chai. But they’re also fantastic with:

• A dollop of green chutney
• Sweet tamarind chutney
• As a side dish with dal and rice
• Added to a savory snack platter

Storage Instructions

Leftover Kothimbir Vadi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by shallow frying or steaming. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

1. What is the best way to chop coriander for Kothimbir Vadi?

I like to roughly chop the coriander first, then use a food processor to finely chop it. You can also do it all by hand, but it takes a bit more effort!

2. Can I make the batter ahead of time?

Yes, you can! Just make the batter and store it in the refrigerator for up to 24 hours. You might need to add a little extra water when you’re ready to steam it, as it might thicken slightly.

3. What is the purpose of asafoetida (hing) in this recipe?

Asafoetida adds a unique savory flavor that’s hard to describe. It’s a little pungent on its own, but it mellows out when cooked and adds a lovely depth of flavor to the vadi.

4. Can I bake Kothimbir Vadi instead of frying?

You can try baking them! Preheat your oven to 180°C (350°F) and bake for 20-25 minutes, or until golden brown. They won’t be as crispy as fried vadi, but they’ll still be delicious.

5. What are some other ways to serve Kothimbir Vadi besides frying?

Steaming is a great healthy option! You can also add them to a tempering with mustard seeds and curry leaves for extra flavor.

6. How do I adjust the green chili paste for desired spice level?

Start with 1 teaspoon of green chili paste and taste the batter. Add more, a little at a time, until you reach your desired spice level. Remember, you can always add more, but you can’t take it away!