KitchenFoodRecipes
09-01-2024
www.kitchenfoodrecipes.com
2 cups fresh coriander leaves (kothimbir), finely chopped
1 cup gram flour (besan)
1/2 cup rice flour
2 green chilies, finely chopped
1 inch ginger, grated
1/2 tsp turmeric powder
1 tsp cumin seeds
1 tsp sesame seeds
1/2 tsp asafoetida (hing)
1/2 tsp baking soda
2 tbsp yogurt
Salt to taste
Water as needed
2 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
2 dry red chilies
A few curry leaves
Pinch of asafoetida (hing)
Oil for shallow frying
Fresh coriander leaves for garnishing
Lemon wedges for serving
In a large bowl, combine chopped coriander leaves, gram flour, rice flour, green chilies, ginger, turmeric powder, cumin seeds, sesame seeds, asafoetida, baking soda, and yogurt.
Gradually add water and mix to form a thick batter. It the consistency should be such that it holds shape.
Season with salt to taste.
Grease a steaming tray or a flat dish.
Pour the batter into the tray and spread evenly.
Steam for 20-25 minutes or until a toothpick inserted comes out clean.
Once done, let it cool and then cut into squares or diamonds.
Heat oil in a pan. Add mustard seeds and let them splutter.
Add sesame seeds, dry red chilies, curry leaves, and a pinch of asafoetida. Sauté for a few seconds.
Heat oil in a pan for shallow frying.
Place the cut pieces of steamed vadi in the pan.
Place the cut pieces of steamed vadi in the pan.
Fry until they turn golden and crisp on both sides.
Pour the hot tempering over the crispy vadis.
Garnish with fresh coriander leaves.
Serve hot with lemon wedges on the side.
Kothimbir Vadi, a savory snack hailing from Maharashtra, India, is more than just a culinary delight; it's a cultural staple. The term 'Kothimbir' in Marathi translates to coriander (cilantro), which is the star ingredient in this dish. This snack has woven its way into the fabric of Maharashtrian culture, often gracing the tables during festivals, family gatherings, and as a popular tea-time snack.
Kothimbir Vadi epitomizes the simplicity and ingenuity of Maharashtrian cuisine, transforming basic ingredients like coriander, gram flour, and spices into a flavorful delicacy. Its preparation is usually a family affair, with recipes passed down through generations, each adding their unique touch. The snack's popularity has spread across India, with variations seen in different regions, yet its essence remains rooted in Maharashtrian culinary traditions.
Rich in Vitamins and Minerals: Coriander, the main ingredient, is packed with vitamins A, C, and K, and contains minerals like iron and manganese, which are essential for overall health.
High in Dietary Fiber: Gram flour, which forms the base of this dish, is high in dietary fiber, aiding in digestion and contributing to a feeling of fullness.
Protein Source: Being made predominantly from gram flour, Kothimbir Vadi is a good source of plant-based protein.
Antioxidant Properties: Coriander is known for its antioxidant properties, which help in reducing oxidative stress in the body.
Low in Calories: When steamed and not fried, Kothimbir Vadi can be a low-calorie snack option, suitable for weight management.
Rich in Nutrients: Coriander, the main ingredient, is packed with vitamins A, C, and K, and essential minerals like iron and magnesium. These nutrients are vital for a maintaining good health.
High in Dietary Fiber: Gram flour, a key component, is high in dietary fiber, which is beneficial for digestive health and helps in maintaining a healthy gut.
Protein Source: Gram flour is also a good source of plant-based protein, making Kothimbir Vadi a suitable snack for vegetarians and those seeking to increase their protein intake.
Low in Calories: When steamed rather than fried, Kothimbir Vadi can be a low-calorie snack, making it suitable for weight management.
Antioxidant Properties: Coriander contains antioxidants, which are known to fight free radicals in the body, potentially reducing the risk of certain diseases.
Gluten-Free: For those with gluten intolerance or celiac disease, Kothimbir Vadi, made with gram flour, is a gluten-free option.
Caloric Content When Fried: If Kothimbir Vadi is deep-fried, it can become high in calories and unhealthy fats, which is not ideal for heart health or weight management.
Digestibility: Some people might find it difficult to digest, especially if they have a sensitive gut or issues with foods high in fiber.
Spices and Seasonings: The spices and seasonings used in the preparation might not be suitable for everyone, especially those with digestive issues like acid reflux or irritable bowel syndrome.
Allergen Potential: Ingredients like gram flour can be allergenic to some individuals, particularly those who have a legume allergy.
Oil Content in Tempering: The tempering process, if done with a lot of oil, can increase the fat content of the dish.
