Soy-Free Kothimbir Vadi
Discover the wholesome delight of Soy-Free Kothimbir Vadi, a traditional Maharashtrian snack with a healthy twist! Made with freshly chopped coriander leaves, nutrient-rich chickpea flour, and a hint of rice flour for added crispiness, this recipe is a flavor-packed, soy-free alternative to the classic dish. The batter, infused with aromatic cumin, sesame seeds, and a dash of red chili for spice, is steamed to perfection before being fried to a golden, crispy finish. Perfectly balanced in texture—soft on the inside and irresistibly crunchy on the outside—these savory bites are ideal as an appetizer or an afternoon snack. Serve them hot, alongside tangy green chutney or ketchup, for a gluten-free, wholesome treat that’s bursting with earthy flavors and vibrant spices. With its quick prep time and easy steps, this Soy-Free Kothimbir Vadi is a must-try for anyone seeking a delicious and allergen-conscious take on a beloved Indian dish!
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Recipe Information
Ingredients
- 2 cups fresh coriander leaves
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 tablespoon sesame seeds
- 1 teaspoon salt
- 0.25 teaspoon baking soda
- 0.5 cup water
- 2 tablespoons oil
- oil for frying
Instructions
Wash the fresh coriander leaves thoroughly under running water to remove any dirt or impurities. Pat dry with a clean towel and chop them finely. You should have about 2 tightly packed cups.
In a large mixing bowl, combine the chickpea flour, rice flour, cumin seeds, sesame seeds, ginger-garlic paste, turmeric powder, red chili powder, and salt.
Add the chopped coriander leaves to the dry ingredients and mix well.
Add water to the mixture gradually while stirring to form a thick and smooth batter. The batter should be thick enough to hold shape but not too dry. Adjust the water quantity as needed.
Once the batter is ready, add the baking soda and mix well again.
Grease a steaming plate or tray with a little oil to prevent sticking. Pour the batter onto the prepared plate and spread evenly with a spatula.
In a steamer, bring some water to a boil. Place the plate with the batter inside the steamer, cover, and steam on medium heat for about 15 minutes or until a knife inserted into the batter comes out clean.
Remove the plate from the steamer and let it cool for a few minutes. Once cool enough to handle, cut the steamed batter into square or diamond shapes.
In a deep frying pan, heat oil over medium heat. Once hot, carefully add the pieces of steamed vadi and fry until they are golden brown and crispy on all sides. Do not overcrowd the pan; fry them in batches if necessary.
Remove the fried vadi using a slotted spoon and drain on a paper towel to remove excess oil.
Serve the soy-free Kothimbir Vadi hot, garnished with extra sesame seeds or alongside green chutney or ketchup for dipping.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3002 mg | 131% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 18.2 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3831 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
