Kothimbir Vadi Recipe | Maharashtrian Kothimbir Wadi Recipe


Uploaded by NishaMadhulika on 30.09.2012

Transcript:
Namaskar and Welcome to nishamadhulika.com
Kothambir vadi is made with many ways,but people prefer making it in steam and then fry it.
Today we will also use this method for making kothambir vadi.
Let's see what all ingredients are required for making kothambir vadi.
Gram flour - 1 cup
Green coriander - 1 cup (finely chopped)
Oil - to fry vadi
Rice flour - 2 tbsp
Sesame seeds - 1 tbsp
Lemon juice - 1 tbsp
Oil - 1 tbsp
Garlic paste - 1 tsp
Green chilly - 1 (finely chopped)
Red chilly powder - ¼ tsp
Turmeric powder - less then ¼ tsp
Salt - 1/3 tsp
Garam masala - less then ¼ tsp
Baking soda - less then ¼ tsp
Firstly make a batter from gram flour.
Add little amount of water at a time and stir until all lumps get dissolved.
Also add rice flour into it.
Add more water.
Make the batter in same consistency as required for making pakora's.
Now add green coriander and if consistency becomes too thick then add more water.
Add garlic paste, green chilies, red chilly powder, turmeric powder, salt, garam masala and lemon juice.
Also add oil in the batter and mix all ingredients nicely.
Preheat pan and place the sesame seeds into it. Roast until they get little brown in color. If roasted for more time they may taste bitter.
Now mix sesame seeds in the batter.
Add 2 cup water in pressure cooker and let it boil.
Grease the utensil to be used for cooking the batter.
Add baking soda in the batter and mix it nicely.
Take out the batter in the greased utensil.
Water has started boiling, reduce the flame to minimum or turn off the gas for few seconds.
Before placing the utensil inside the pressure cooker place a plate or any net stand inside it.
Now place the utensil for cooking the batter on top of this plate.
Kothambir vadi is also prepared by cooking the gram flour batter until thickend and then fried.
This method can be learned from my video on youtube.
Remove the whistle.Turn on the gas. Cook the batter for 15 minutes.
Keep the flame medium high so that there is formation of steam.
Batter is made with ½ cup besan so cook for 15 minutes, if you using 1 cup besan for batter then cook for 20 minutes.
Check after 15 minutes. Insert a knife, if it comes out clean that mean batter is ready.
Batter is cooked nicely in steam.
Take it out from container once it cools down and then cut into pieces.
Run the knife all around the batter so that it gets separated easily.
Cut into big or small pieces accordingly.
Turn on the gas and heat oil for deep frying the vadi's.
The batter for kothambir vadi is ready like a dhokala and can be eaten as it is.
Place vadi's in oil once it's hot.
Fry until it turns golden brown in color.
Take them out in a plate with absorbent paper.
Fry rest of the vadi's like wise.
Piping hot, crunchy and crispy kothambir vadi is ready.
Serve hot with green coriander chutney or tomato sauce.
Try making this recipe at your home and share your experience with us.
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