Maharashtrian kothimbir vadi recipe
Dhaniya Coriander wadi

Snack - Side dish recipe

How to make Maharashtrian kothimbir vadi - Dhaniya coriander wadi. Kothimbir vadi is served as a snack or a side dish recipe.

Kothimbir wadi is a winter food recipe. Dhania / cilantro / kothimbir / coriander leaves are available in plenty in winter season.

Cilantro - Kothimbir vadi - Coriander leaves wadiCilantro - Kothimbir vadi - Coriander leaves wadi

You may make kothimbir vadi in advance and serve it later. So it is good to make for a party, get together, lunch box, picnic etc.

How to make kothimbir vadi - coriander vadi

Ingredients for kothimbir vadi - coriander vadi

Ingredients for kothimbir vadi - Coriander vadiIngredients for kothimbir vadi - Coriander vadi
  • Besan -1/2 cup
  • Rice flour - 2 tbsp
  • Rava/sooji/semolina - 2 tbsp
  • Jowar flour - 2 tbsp
  • Kothimbir, chopped fine - 1 cup
  • Red chili powder -1/2 tsp or according to taste
  • Salt - 1/2 tsp or according to taste
  • Goda masala - 1/4 tsp
  • Jaggery - 1/2 tsp or according to taste

Optional ingredients

  • Garam masala - 1/4 tsp or according to taste
  • Cumin/jeera seeds - 1/4 tsp
  • Green chili paste or chopped green chili - 1/4 tsp

Tempering ingredients

  • Oil - 1 tbsp
  • Mustard/rai - 1/4 tsp
  • Cumin/jeera - 1/4 tsp
  • asafotida/hing - a pinch
  • sesame/til seeds - 1/2 tsp

Making kothimbir vadi - coriander vadi

Mix together all the ingredients. Use water as necessary. Keep aside for 10 minutes if you have time.

kothimbir vadi - Coriander vadi doughkothimbir vadi - Coriander vadi dough

Divide dough in to 2 or 3 logs as shown below.

kothimbir vadi - Coriander vadi before steamingkothimbir vadi - Coriander vadi before steaming

Place the logs into the steamer as shown below and steam for 15 minutes. See note below.

steamed kothimbir vadi - Coriander vadisteamed kothimbir vadi - Coriander vadi

After steaming, keep the the logs aside for 10-15 minutes to cool. After that cut the logs in slices as shown below.

steamed and sliced kothimbir vadi - Coriander vadisteamed and sliced kothimbir vadi - Coriander vadi

Now to make tempering, heat a pan, add oil. Add mustard/rai  and cumin/jeera  seeds. let the seeds splutter. Add asafotida/hing, sesame seeds, curry leaves.

tempering for kothimbir vadi - Coriander vaditempering for kothimbir vadi - Coriander vadi

Add the cut kothimbir vadi to the tempering.  Mix kothimbir vadi to coat with tempering. Keep the flame low.

If you wit\sh, you may serve coriander vadi now. Or you may let it brown a little and then serve it.

Kothimbir vadi may be served at room temperature as a side dish. So it is a good accompaniment for any meal. To take along with lunch or for a party.

Ready kothimbir vadi - Coriander vadiCilantro - Kothimbir vadi - Coriander leaves wadi

 Tips and variations

Use a steamer if you have otherwise, use a large vessel and a colander or a plate to keep in it.

Cilantro - Kothimbir vadi - Coriander leaves wadiCilantro - Kothimbir vadi - Coriander leaves wadi

Related pages to visit



Go to winter foods from Maharashtrian kothimbir vadi recipe Dhaniya Coriander wadi

Go to Vegetable Recipes page from kothimbir vadi

Go to Vegetarian Recipes Homepage from kothimir vadi


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