Soy-Free Kothimbir Vadi
Dive into the delectable flavors of Soy-Free Kothimbir Vadi, a classic Maharashtrian snack reimagined with no soy yet bursting with authentic taste. Made with fresh coriander leaves, chickpea flour, and a touch of rice flour, this gluten-free recipe boasts a perfect balance of vibrant herbs and warm spices like cumin, turmeric, and red chili powder. The vadi is first steamed to lock in its soft, melt-in-your-mouth texture and then fried to a golden, crispy perfection for the ultimate indulgence. Enhanced with the nutty crunch of sesame seeds, this delightful savory treat is ideal as an appetizer, tea-time snack, or party favorite. Serve it piping hot with green chutney or tamarind dip for an irresistible pairing that's both snack-worthy and wholesome. Perfect for those seeking a soy-free, flavorful twist on a beloved Indian delicacy!
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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
- 0 oil for frying
Directions
Step 1
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.
Step 2
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.
Step 3
Add the chopped coriander leaves to the dry ingredients and mix well.
Step 4
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.
Step 5
Once the batter is ready, add the baking soda and mix well again.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
Remove the fried vadi using a slotted spoon and drain on a paper towel to remove excess oil.
Step 11
Serve the soy-free Kothimbir Vadi hot, garnished with extra sesame seeds or alongside green chutney or ketchup for dipping.
Nutrition Facts
| Serving size | (832.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1116.1 |
| Total Fat 59.0g | 0% |
| Saturated Fat 5.7g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3002.3mg | 0% |
| Total Carbohydrate 113.2g | 0% |
| Dietary Fiber 30.0g | 0% |
| Total Sugars 18.2g | |
| Protein 42.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 441.4mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 3830.7mg | 0% |
Source of Calories