Kothimbir Vadi
User Reviews
4.3
Kothimbir Vadi
Description
The preparation begins by combining fresh chopped cilantro with gram flour (besan), rice flour, grated garlic, minced green chili, turmeric, salt, and water to form a smooth batter. Baking soda or fruit salt is added just before steaming to help the vadi become light and fluffy.
The batter is poured into a greased bowl and steamed, either in an Instant Pot on steam mode or over a stovetop steamer, until set and a toothpick inserted comes out clean. Once cooled slightly, the steamed cake is sliced into pieces and pan-fried in oil with brown sesame seeds to create a crisp exterior.
Kothimbir Vadi offers a soft interior flecked with fresh cilantro and a vibrant green tint balanced by the nutty sesame seeds outside. This snack or side dish is traditionally enjoyed warm.
If an Instant Pot is unavailable, steaming on the stovetop or in a pressure cooker without pressure works well. Maintaining timing and consistent heat ensures even cooking and good texture.
Ingredients
- 2 cups packed cilantro rinsed, dried and chopped finely
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 tablespoons rice flour
- 1 tablespoon garlic grated
- 1 teaspoon green chili minced
- ⅛ teaspoon Turmeric ground
- ¾ cup besan gram flour
- 1 teaspoon kosher salt
- ¾ cup water for the dough
- ¼ teaspoon baking soda or ½ teaspoon of eno fruit salt
Pan Frying
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 tablespoon brown sesame seeds
Instructions
- Add cilantro, oil, rice flour, garlic, green chilies, turmeric, besan, salt and water to a medium bowl. Mix well.
- Add 1½ cups water to the Instant Pot insert. Set on Sauté mode so the water starts to heat. Note: Heating up the water before placing the batter in the Instant Pot will result in light cakes. Make sure to do this about 5 minutes before you are ready place the batter in the Instant Pot for steaming. Boiling it for too long may cause a lot if water to evaporate.
- Grease a 7½ inch stainless steel bowl with cooking oil or spray.
- Add baking soda to the batter and mix well. Quickly pour the batter in the greased bowl. Place the bowl on the instant pot trivet and carefully place the trivet inside the Instant Pot. Note: It is important to start the steaming process within couple of minutes for the baking soda to work. Close Instant Pot lid with pressure valve to venting.
- Set Instant Pot to Steam mode, with an external timer for 12 minutes. Note: Timer function does not work with Steam/Venting, so an external timer is needed.
- Once the timer goes off, Press Cancel and open the Instant Pot after 5 minutes.
- Carefuly take out the bowl. Cut into small square pieces.
- Heat a nonstick pan with half of the oil for pan frying. Spread half of the sesame seeds and then line the Kothimbir Vadi on the pan. Cook on medium heat for 2 to 3 minutes. Then sprinkle remaining oil and sesame seeds on top and carefully flip the Vadi. Cook the other side for 2 to 3 minutes or until crispy. Serve hot.
Notes
- Kothimbir Vadi can be cooked on a stovetop steamer or in a pressure cooker without whistle, steaming covered for 15-20 minutes until a toothpick inserted comes out clean.
- Heating the Instant Pot water before placing the batter helps achieve a lighter texture without excessive evaporation.
- Work quickly after adding baking soda to the batter to ensure proper leavening during steaming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 678mg | 28% |
| Potassium | 232mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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