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  • Preeti Shridhar

Kothambir Vadi

A much loved snack in Maharashtrian homes. I have made it based on a couple of recipes on the internet. I don't claim it to be an authentic recipe. It's crisp on the outside and pillowy soft inside. It's generally deep fried but you can also shallow fry it . It's best to make it a few hours or overnight in advance and fry it just before serving. After tasting it I felt that I should add roasted sesame seeds to the batter. Will try next time. My guests were just floored by this delicious snack. Pairs well with green chutney and ketchup.

Ingredients Gram flour (Besan). 1 cup Rice flour. 1/3 cup. Chopped coriander. 3 cups Salt to taste Lemon juice of one lemon Eno 1/2 tsp Ginger paste 2 tsp Green chili paste. 1 tbsp Water 1 1/2 cup Oil. For frying Method

  1. Wash and chop the coriander very finely.

  2. Keep it in a colander to drain off all the water.

  3. Take Besan and rice flour in a large bowl.

  4. Whisk to break all the lumps.

  5. Now gradually add 1 cup water.

  6. Mix well so that there are no lumps.

  7. Now mix in salt, Ginger paste and green chili paste.

  8. Mix in the coriander properly

  9. Check the consistency of the batter, if thick add some more water.

  10. Batter should be of medium consistency.

  11. Grease a thali or a cake tin.

  12. Keep the thali in the steamer.

  13. Bring the water to a boil, in the steamer.

  14. Now spoon Eno on top of the batter .

  15. Pour lemon juice over Eno.

  16. Whisk vigorously.

  17. Immediately pour the batter in the hot thali.

  18. Let it steam for 25-30 minutes on medium high flame.

  19. Insert a knife, it should come out clean ,else steam it again for a couple of minutes.

  20. Remove the thali.

  21. Let it cool.

  22. Now cut it into squares.

  23. Can keep these in the fridge for a couple of days.

  24. Before serving, deep fry them in hot oil till they are crispy on all sides.

  25. Serve with green chutney and ketchup with a hot cup of tea


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