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kothimbir vadi
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5 from 1 vote

Kothimbir vadi recipe

Kothimbir vadi is an addictive, flavorful Maharashtrian snack made with coriander leaves and gram flour as main ingredients.
Prep Time15 minutes
Cook Time30 minutes
Course: Snack
Cuisine: Indian
Servings: 4 people


  • ½ cup Besan
  • 1 cup Coriander leaves
  • 2 tablespoon Rice flour
  • 1 tablespoon Sesame seeds
  • ¼ teaspoon Chilli powder
  • ¼ teaspoon Garam masala
  • ¼ teaspoon Turmeric
  • 1 Green chilli
  • 1 teaspoon Garlic paste
  • 1 pinch Cooking soda
  • 1 tablespoon Oil
  • 1 teaspoon Lemon juice


  • Take gram flour, rice flour, salt in a mixing bowl.
  • Add water little by little and mix to a smooth paste. Add water carefully, do not add more. Consistency should be like pakora batter.
  • After that, in goes all other items.
    1 cup Coriander leaves, 1 tablespoon Sesame seeds, ¼ teaspoon Chilli powder, ¼ teaspoon Garam masala, ¼ teaspoon Turmeric, 1 Green chilli, 1 teaspoon Garlic paste, 1 tablespoon Oil, 1 teaspoon Lemon juice
  • Mix well to combine. Since we add sesame seeds, crushed garlic, after we mix, it will trick your eyes in batter like small lumps, but if you had smooth batter before, then fret not.
  • Lastly add cooking soda if adding and mix.
  • Bring enough water in a steamer to rolling boil.
  • Meanwhile, prepare a tray or any flat bottomed vessel by greasing it with few drops of oil (peanut or sunflower).
  • Transfer the mixed batter and level to smooth top (it will be already spread by itself as it's a loose batter).
  • Place it carefully inside the steamer. Make sure to use a trivet or another heavy vessel at the bottom to give a raise to the tray.
  • Close with lid and steam for 15 minutes or until a knife inserted comes out clean.
  • Once done, take out form steamer and cool down for 15- 20 minutes.
  • Loosen the sides by running knife along the edges.
  • Invert over a chopping board.
  • Cut into squares or diamonds.


  • Heat enough oil in a pan. Once hot, put the flame to medium and add few pieces of steamed vadi in it.
  • Fry until the surface turn pale golden and crisp. Do not over fry as it will spoil the taste.
  • Turn the kothimbir vadi in between couple of times. Once it is fried all sides, drain in a paper towel.
  • Repeat to finish all.



  • Instead of garlic, I thought one can use ginger and asafoetida though I am not sure if it is authentic