Yes — steamed kothimbir vadi with just a tempering is lighter, but frying adds the classic crunch.

Why did mine crumble?

The batter was too thin or under-steamed. Keep it thick and steam fully.

Kothimbir Vadi

Name: Kothimbir Vadi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Fresh coriander, chopped; 1.5 cups Besan (gram flour); 1 tbsp Ginger-garlic-green chilli paste; 2 tbsp Turmeric, chilli, sesame, salt; 4 tbsp Anveshan Wood-Pressed Groundnut Oil

Savoury steamed coriander-and-besan cakes, cut into squares and shallow-fried crisp in Anveshan Wood-Pressed Groundnut Oil — a classic Maharashtrian snack.

Time breakdown

Prep Time15 min

Cook Time30 min

Total Time45 min

Ingredients

Fresh coriander, chopped
Besan (gram flour)
Ginger-garlic-green chilli paste
Turmeric, chilli, sesame, salt
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Kothimbir Vadi

1
Mix the coriander, besan, ginger-garlic-chilli paste, turmeric, sesame and salt with a little water into a thick batter.
2
Grease a plate and steam the batter for 15–20 minutes until set.
3
Cool and cut into squares or diamonds.

Tips for the Best Kothimbir Vadi

✓Steam until a skewer comes out clean before cutting, or the vadis crumble.
✓Cool the steamed cake fully so it slices cleanly.

Frequently Asked Questions

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