recipe for kothimbir wadi  /Maharashtrian vadi

The versatility of Maharashtrian food connects the world with its iconic dishes right from its street food to traditional variations!don’t know how many have experienced trying so many distinct forms of tasty food especially those new to this cuisine.Even as an Indian Iam not aware of so many dishes and the excitement is limitless finding these exotic dishes!with my blog as a “ground” trying each dish at the comfort of my home.This recipe for kothimbir wadi /is one such famous snack that is loaded with lots of coriander in it a definite hit dish of Maharastrian cuisine.Its a different kind of wadi where we steam and then deep fry it unlike South Indian “vadai” were we directly deep fry.Each one have their own variations of making this Kothimbir wadi/vadi here I have used ginger but some times garlic is also used.The batter should be stirred in without lumps and vessel you are steaming should be greased with oil.You can cut these wadi’s to shapes you like and once you have steamed it if you are not going to do at-once then you can store it in refrigerator till used.Instead of deep-frying(recipe for kothimbir wadi) you can shallow fry it infact nowadays being health conscious they have it as it is steamed and no frying.

recipe for kothimbir wadi  /Maharashtrian vadi

INGREDIENTS:

Chick pea flour/besan – 1/2 cup
Chopped coriander leaves – 1 cup
Roasted peanut powder – 2-3 tbsp(roughly ground)
Salt to taste
Asafoetida – 1/4 tsp
Chilli powder – 1 tsp
Garam masala – 1/2 tsp
Roasted sesame seeds/ellu – 2 tbsp
Oil for batter – 1 tbsp
Lemon juice – 1/2 tbsp
Turmeric powder – 1/2 tsp
Oil for frying
Ginger(1/2 inch) and green chilli(1)-grind to paste

METHOD:

READY TO DO INGREDIENTS

ADD EVERYTHING EXCEPT CORIANDER

MIX WITHOUT LUMPS

ADD CORIANDER

MIX TO DOSA BATTER CONSISTENCY

POUR INTO A GREASED BOWL

STEAM FOR15-18 MIN

CHECK WHETHER COOKED

COOL AND CUT

FRY IN HOT OIL

SERVE HOT

1.Toast sesame seeds,grind ginger green chilles,chop coriander and grind peanuts and keep everything ready.
2.In a bowl take besan and put everything listed except coriander.
3.Now add water and mix everything without lumps.
4.Add coriander leaves and mix nicely to dosa batter consistency.
5.Now heat up a steamer with water(idlicooker)grease the bowl.
6.Pour the batter to bowl.
7.Keep the bowl and steam it for 15-18 minutes.
8.Take out and cool.
9.Now run a knife along the side and remove the cake.
10.Cut to desired shapes.
11.Heat kadai with oil.
12.When it heats up fry it till golden on the outside.
13.Take out in a tissue and serve.

[amd-zlrecipe-recipe:212]

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