Coriander Vadi (Kothimbir Vadi) | How to make Coriander Vadi (Kothimbir Vadi)

By Deepti Shet  |  27th Nov 2015  |  
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  • Coriander Vadi (Kothimbir Vadi), How to make Coriander Vadi (Kothimbir Vadi)
Coriander Vadi (Kothimbir Vadi)by Deepti Shet
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About Coriander Vadi (Kothimbir Vadi) Recipe

This recipe has been followed in our family since the times of our great grandparents and is an excellent way to include coriander in kids diet, as coriander is full of vitamins and minerals.

Coriander Vadi (Kothimbir Vadi), a deliciously finger licking recipe to treat your family and friends. This recipe of Coriander Vadi (Kothimbir Vadi) by Deepti Shet will definitely help you in its preparation. The Coriander Vadi (Kothimbir Vadi) can be prepared within few minutes. The time taken for cooking Coriander Vadi (Kothimbir Vadi) is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Coriander Vadi (Kothimbir Vadi) step by step. The detailed explanation makes Coriander Vadi (Kothimbir Vadi) so simple and easy that even beginners can try it out. The recipe for Coriander Vadi (Kothimbir Vadi) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Coriander Vadi (Kothimbir Vadi) from BetterButter.

Coriander Vadi (Kothimbir Vadi)

Ingredients to make Coriander Vadi (Kothimbir Vadi)

  • 1 and 1/2 cup finely chopped coriander
  • 2 cups besan
  • 1 tbsp rice flour
  • 1 tbsp sesame seeds
  • 1 tbsp fresh grated coconut
  • 1 tsp ginger chilli paste
  • 1 tsp garam masala powder
  • 1 tsp red chilli powder
  • 1/2 tsp haldi
  • 1/2 tsp roasted jeera powder
  • 1/2 tsp roasted ajwain powder
  • salt to taste
  • 1 cup water

How to make Coriander Vadi (Kothimbir Vadi)

  1. Mix all the listed ingredients and form a thick batter. Add more water if required.
  2. Add water in a cooker base and keep it to boil. Grease a tin with oil and transfer the batter into the tin.
  3. Transfer the tin into the cooker and cover the lid. Remove the whistle and keep the katori on a whistle outlet.
  4. Keep this on a medium flame for 20 minutes. After 20 minutes check if it is done by inserting a knife. (Note that if it does not stick to the knife it is done.)
  5. Remove it from the cooker and allow it to cool. Now cut out diamond shaped vadis.
  6. Shallow fry or deep fry them till it turns into a beautiful golden brown colour.
  7. Serve with green chutney or tomato ketchup as desired.

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