Kothimbir Vadi

Today's recipe is a very healthy one. It is a modified version of famous Kothimbir Vadi.  Kothimbir Vadi is a Maharashtrian snack.  In Marathi, green coriander is called Kothimbir.

This is my version of Kothimbir Vadi that I always make at home. Tastes great and is guilt free too as instead of deep frying I simply stir fry it.  The crunchiness of outer crust and softness inside makes it so delicious.  Its a very good option for breakfast too.  You can prepare it in advance and fry just before serving.  Traditionally, a lot of green coriander is used to make this wonderful dish but as V doesn't like green coriander much I didn't add more of it.

I love the nice fragrance of til and coriander in these vadis.  I am sure it would become your favourite too.  It can be given to babies and kids too just skip green chilly and chilly powder, they would definitely relish it.  So give it a try and share your feedback.

Happy Cooking :)

                              

Ingredients:

Gram flour/Besan	½ cup
Rice flour	2 tbsp
Fresh coriander (Chopped)	¼ cup
Sesame seeds/Til	1 tsp (Roasted)
Lemon juice	1 tsp
Baking soda	1/8 tsp
Oil	1 tsp
Salt	½ tsp or to taste
Green Chilly	1 (chopped)
Red Chilly powder	1/8 tsp
Turmeric powder	2 pinch
Water	As required
Oil	For frying and greasing the pan

Method:

• In a mixing bowl, mix together gram flour and rice flour.  Add water little by little and make a lump-free and smooth thick batter.  Leave it aside for 15 minutes.
• Grease a round pan and set aside.
• Add salt, chilly powder and turmeric in the gram flour batter and mix well.  Add chopped coriander, chopped green chilli sesame seeds, oil and lemon juice.  Set aside.
• Take water in a pressure cooker and let it boil.  
• In the gram flour batter, add baking soda and mix well.  Do not over mix.  
• Pour the batter in the greased pan and put it inside the pressure cooker.  Put the lid and remove the whistle.  
• Let it cook for about 10-12 minutes or till a knife inserted comes out clean.
• Once cooked, remove the pan from the pressure cooker.  Let it cool down for 5 minutes.
• Unmould the steamed vadi and cut into desired shapes.  Set aside.
• Heat 2 tbsp oil in a non stick pan and add steamed vadis in it.  Stir fry till golden brown and crispy.
• Remove on a tissue paper and serve warm.

Notes:

1. If you wish you can deep fry the steamed vadis.
2. Adjust the salt and chilly as per your taste.
3. For steaming the batter, you can take a deep non stick woke/kadhai with glass lid.  Fill it with water.  Let the water boil and put the batter filled pan in the center of the woke.  Cover with glass lid and steam the batter.
4. If making in advance, store the sliced vadis in an airtight pan and keep in the refridgerator.  Do not store it for more than 1 day.