When it comes to Maharashtrian snacks, Kothimbir Vadi Recipe is a superstar. Crisp on the outside, soft and fragrant on the inside this coriander-packed delight is everything you want in a savory bite. But let’s be real: traditional versions can get a little heavy on the oil. So, what if we told you that you can enjoy all that flavor without drowning it in oil?
Say hello to the low-oil Kothimbir Vadi Recipe a lighter, healthier twist on a classic that doesn’t skimp on taste. Perfect for tea-time munching or party platters, this version is steamed, pan-seared, and packed with flavor. Ready to roll up your sleeves?
What is Kothimbir Vadi, Anyway?
If you’ve never had Kothimbir Vadi Recipe, think of it as a coriander lover’s dream turned into a savory cake. “Kothimbir” means coriander in Marathi, and “Vadi” refers to a slice or piece. It’s essentially a spiced, herby gram flour cake that’s steamed and then shallow-fried for texture. The result? An addictive, crunchy-on-the-outside, soft-on-the-inside treat that goes beautifully with a hot cup of chai.
Why Go Low-Oil?
Traditional Kothimbir Vadi Recipe is deep-fried and while we all love a little indulgence now and then, deep-frying every time you crave a snack? Not the best idea. By cutting down on oil and opting for steaming and pan-toasting, you’re getting fewer calories, less grease, and all the deliciousness.
Materials are required
Are you ready to raise it? This is what you need for your lower version: Kothimbir Vadi Recipe
1.5 cups of fresh, finely chopped coriander leaves
1 cup of besan (gram powder)
1 tsp
Seven bowls of turmeric powder
½ tsp of red chili powder
1 teaspoon of sesame seeds
1 cup of karvi seeds
Salt in taste
Baking soda pinch (optional, due to sweetness)
Water (sufficient to make thick paste)
1-2 tablespoons of oil for lubrication and shallow water
Step: Cochin Bilvadi Recipe with Low Oil
Take it with a simple step:
Prepare the green
Wash the coriander leaves and cut them accurately. This dish is all about coriander so don’t hold it in! You want your fabric to be greener than yellow.
Mix the dough
In a large bowl, mix the devil, turmeric, chili powder, ginger paste, sesame seeds, kalbi seeds, and salt. Add your chopped coriander and mix it all together. Slowly add water until you get a thick, spreadable batter pancake batter but slightly stiffer.
Steam It Right
Grease a steel plate or a flat vessel with a few drops of oil.Pour the liquid dough, distribute evenly and steam in a double boiler or pressure cooker (without mouth sed) over medium heat for about 15-20 minutes.
To confirm your donation, you need to clean it to insert the toothpick.
Cool & Slice
Steam it in front of the rifle to cool completely. Patience here is key! If it’s too early it will collapse. After cooling, cut into squares or vadi in the form of diamonds.
Crispy (slightly)
Heat unstable bread or tobacco and sprinkle with just one teaspoon of oil. That’s it you’ve skipped deep frying and still got the crunch!
Flavor Boosting Tips
Want a lemony zing? Add a squeeze of fresh lemon juice right before serving.
Spice lover? Throw in more chili or a pinch of garam masala to the batter.
Add crushed garlic or carom seeds (ajwain) for an extra earthy touch.
Serving Suggestions
Kothimbir Vadi Recipe pairs perfectly with:
Green chutney or mint yogurt dip
Sweet date-tamarind chutney
Or simply a hot cup of masala chai!
This is a snack that fits in anywhere breakfast, tea-time, lunchbox, or as an appetizer at your next get-together.
Why You’ll Love This Version
Healthier: Lower oil = happier heart
Quick & Easy: From fridge to plate in under 30 minutes
Budget-Friendly: Made with everyday pantry staples
Totally Addictive: You won’t stop at one slice
Make Ahead and Store
You can steam the vadis ahead of time and store them in the fridge for up to 3 days. Just toast them fresh when you’re ready to eat. They even freeze well! Steam, slice, freeze then reheat in a pan when the cravings strike.
Read More: Vegan Mornings: Poha vs. Besan Chilla for a Plant-Based Breakfast
Conclusion
Low-oil Kothimbir Vadi Recipe proves that healthy eating doesn’t have to mean bland food. With bold flavors, herby freshness, and a fraction of the oil, this lighter version brings the best of both worlds. It’s proof that you don’t need a deep fryer to enjoy a deep flavor.
