Kothambari vadi

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                                              Ready to serve shallow fried Kothambari vadi

Time taken : 1 hour

Serves – 4-5

Kothambari soppu in kannada is cilantro in english, dhania patha in marati is such  a popular , healthy herb that is used as a garnishing ingredient in most of the dishes like the pulao, salad, kosambari, sambar and Rasam, Green chutney (used for chats) for sure. If the same cilantro is grown in our kitchen garden with no artificial manure  Wow!!What a fascinating aroma it has ,i can easily imagine…. The same cilantro which we normally buy has no aroma at all as it was available a couple of years ago, due to the fact that all sorts of chemicals and insecticides etc are by the growers….

This “Kothambari vadi” is a Maharashtrian dish usually a starter dish i  can say at most of their dinner parties!!Else is a normal snack in other homes a very tempting and delicious dish for sure!!!Here is my version of the recipe.

What you need to have:

1. Chopped cilantro – 2 and 1/2  cups

2. Besan atta/ Chick pea atta – 1 Cup 

3. Rice atta – 2 Tablespoons

4. Ginger chopped/paste – 1 Tablespoon

5. Red chili powder – 1 Teaspoon

6. Turmeric powder – 1/4 Teaspoon

7. Dhania powder – 1 Teaspoon

8. Cumin powder – 1 Teaspoon

9. Garam masala powder – 1/2 Teaspoon(home made)

10. Sesame seeds – 1 Tablespoon

11. Roasted peanut powder 1 Tablespoon

12. Caraway seeds – 1 Teaspoon

13. Baking soda – 1/4 Teaspoon

14. Salt – A s needed

15. Sugar – 1/2 Teaspoon

16. Cooking oil – 1 TeaspoonKONICA MINOLTA DIGITAL CAMERA

                                                                        Fresh chopped cilantroKONICA MINOLTA DIGITAL CAMERA

                                                                        Chickpea  atta & rice atta                                                                        KONICA MINOLTA DIGITAL CAMERA                                                          Other ingredients of kothambari vadi

What you do with what you have:

1. Sieve both chick pea atta , rice with baking powder in the sieve a couple of times so that soda is evenly distributed.KONICA MINOLTA DIGITAL CAMERA

                                                 Chick pea atta, rice atta & baking powder mix

2. Transfer all the ingredients in  wide bowl and slowly add water so that it is mixed well.  The consistency of the dough should thick.KONICA MINOLTA DIGITAL CAMERA

                                                              Kothambari vadi  mix ready to steam

3. Steam it in the cooker like you steam idli with out the pressure!!!On cooling just invert the vesel and the steamed dough is as shown in the image below.KONICA MINOLTA DIGITAL CAMERA

                                                                               Steamed kothambari vadi 

4. cut it as per your requirement to the desired shape.KONICA MINOLTA DIGITAL CAMERA

                                                 Cut kothambari vadi ready to shallow fry

5. Place a dosa skillet and shallow fry them splashing oil on both the sides since it needs to be flipped and fried.KONICA MINOLTA DIGITAL CAMERA

                                                 Kothambari vadi being shallow fried

6. Flip it and fry it again.  Repeat it to the sides too!!KONICA MINOLTA DIGITAL CAMERA

                                                Kothambari vadi being flipped & fried

7. Relish it with either tomato sauceor with green and sweet chutney!!!!Yummmmmmmmmm!!!KONICA MINOLTA DIGITAL CAMERA

           Ready to serve kothambari vadi with tomato sauce or green & sweet chutney

Time taken : 1 hour

Serves : 4-5

Good to remember:

1. Sieving of atta  with soda makes the vadi soft and fluffy!!

2. Do not add more water as the dish may turn sticky hard

3. you may cut it to required shape and size.

4. One may prepare this and fry as and when needed.

5. It can even be deep fried for sure!!!




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