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Kothimbir vadi

Kothimbir vadi

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25


Serves 2

  • 1 bunch Cilantro or coriander leaves or 2 cups loosely packed

  • 2 Green chilies

  • 1tablespoon Ginger

  • 2 cloves Garlic

  • 1 cup Besan (Gram flour

  • 1/4cup Rice flour

  • Salt 1teaspoon

  • 1/2 teaspoon Baking soda

  • 1/2 teaspoon Red chili powder

  • 1/4 teaspoon Turmeric powder

  • 1/2 teaspoon Coriander powder

  • 2 teaspoons Sesame seeds

  • 4 tablespoons Water


  • 01

    Pluck the leaves and discard the stems.

  • 02

    Wash the leaves very well by dunking them into the water.

  • 03

    Spread the washed leaves on the kitchen or paper towel, pat dry the leaves. If you have time then let them dry on their own.

  • 04

    Chop the cilantro leaves and keep them aside.

  • 05

    Make a coarse paste of ginger, garlic, green chilies without adding any water.

  • 06

    Take chopped cilantro, besan, rice flour, salt, baking soda, prepared paste, spices (red chili powder, turmeric powder, coriander powder) and sesame seeds in a bowl.

  • 07

    Mix thoroughly using your fingers and thumb.

  • 08

    Then add little water at a time and knead into a dough. Because of besan it can become sticky, so you may need to wash your hand, apply oil on your palm and knead into a smooth dough.

  • 09

    Prepare the steamer by adding a glassful or two of water and let it come to a simmer. Grease the steamer tray.

  • 10

    Divide the dough into two equal portions and roll into 6-inch cylinder logs.

  • 11

    Arrange the logs in a steamer tray a few inches apart.

  • 12

    Steam for 17-18 minutes. Check by inserting a knife or toothpick in the center. It should come out clean.

  • 13

    Remove it from the steamer, let it cool to touch, then slice into half inch thick slices.

  • 14

    serve zero oil Kothimbir vadi with tomato ketch up



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