Kothimbir vadi recipe |marathi kothimbir che rolls -wadi

One of my favorite snack is maharashtrian kothimbir wadi.kothimbir is coriander leaves which is known as dhania in hindi




I have already blogged about kothimbir wadi earlier the way my mother makes,  in which kothimbir is mixed with besan oil ,dry spices ginger garlic paste and water to make batter of pouring consistency(like idli batter) and then batter is steamed in a greased plate in cooker the way we steam dhokla .

once cool you cut square or rhombus vadi and then either shallow fry or deep fry the same .

Todays Version of kothmir vadi is my mausis recipe  made in the form of rolls and then steamed wanted to try this version since a long time ,tried this method of kothimbir wadi this ganpati

you can check mirowave kothimbir wadi recipe here 



In this  kothimbir is mixed with besan oil ,dry spices ,ginger garlic paste, til, and very little water to make batter but of thick consistency so that u can make roll which are  steamed.on cool you cut rolls in slices similar to aluwadi and then deep or shallow fry the same


Ingredients  :
2 cups chopped  cilantro/coriander leaves (Kothimbir),
1 cup gram flour(besan)
1 tablespoon rice flour,
1/4 cup bhajani (mixed flours such as rice flour, wheat flour, millet flour, barley flour and udad flour etc. however this is optional),
10 green chilies,
1 small piece ginger,
4 garlic cloves,
1 teaspoon roasted sesame seeds,
1/4 cup coarsely roasted groundnut powder (shengdana koot bharad)
1 teaspoon lemon juice,
1 tbsp Cumin coriander powder
1 teaspoon turmeric powder,
1/4 teaspoon asafoetida,
1 tsp sugar /jaggery
1 teaspoon garam masala,
1/4 teaspoon Sodium Bicarbonate (Soda),
salt to taste,
Oil for frying,



Method:

1.Chop coriander leaves finely. Mix in gram flour, bhajani and rice flour.

2. Grind chilies, ginger and garlic into a fine paste.

3.Mix all ingredients  except oil  adding very little water  and make a thick batter. Batter or dough consistency should be thick so that you can make roll.



4  Apply   little oil on your palm and make rolls of 2-3 cm diameter. Keep these rolls on greased plate and steam for 15-20 minutes in pressure cooker



5.Remove and insert a needle or knife in the center of the roll to check if it is done. If it comes out clean, the batter is completely cooked. Let cool and cut into medium slices



6. shallow or deep fry the steamed rolls in a pan/kadai. Remove when golden brown and crisp.



7.  Serve hot as an appetizer or with rice, chapati as a side dish.


tips

1.The steamed vadi is perfectly fine for eating on its own (a very tasty and healthy snack indeed). Of course it tastes even better when fried and crispy 

2. Alternatively, if you would like something in between, make a "tadka" of oil, mustard and cumin seeds and pour over slices of steamed vadi.

3. you can even use besan and kothimbir in 1:1 ratio

4. check out another method of making kothimbir wadi here

5. Adding bhajani is optional but recommended