Name: Coriander Vadi (Kothimbir Vadi) recipe by Deepti Shet at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 and 1/2 cup finely chopped coriander; 2 cups besan; 1 tbsp rice flour; 1 tbsp sesame seeds; 1 tbsp fresh grated coconut; 1 tsp ginger chilli paste; 1 tsp garam masala powder; 1 tsp red chilli powder; 1/2 tsp haldi; 1/2 tsp roasted jeera powder; 1/2 tsp roasted ajwain powder; Salt to taste; 1 cup water

ABOUT Coriander Vadi (Kothimbir Vadi) RECIPE

This recipe has been followed in our family since the times of our great grandparents and is an excellent way to include coriander in kids diet, as coriander is full of vitamins and minerals.

Ingredients Serving: 2

1 and 1/2 cup finely chopped coriander
2 cups besan
1 tbsp rice flour
1 tbsp sesame seeds
1 tbsp fresh grated coconut
1 tsp ginger chilli paste
1 tsp garam masala powder
1 tsp red chilli powder
1/2 tsp haldi
1/2 tsp roasted jeera powder
1/2 tsp roasted ajwain powder
Salt to taste
1 cup water

Instructions

Mix all the listed ingredients and form a thick batter. Add more water if required.
Add water in a cooker base and keep it to boil. Grease a tin with oil and transfer the batter into the tin.
Transfer the tin into the cooker and cover the lid. Remove the whistle and keep the katori on a whistle outlet.
Keep this on a medium flame for 20 minutes. After 20 minutes check if it is done by inserting a knife. (Note that if it does not stick to the knife it is done.)
Remove it from the cooker and allow it to cool. Now cut out diamond shaped vadis.
Shallow fry or deep fry them till it turns into a beautiful golden brown colour.
Serve with green chutney or tomato ketchup as desired.

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