Recipes

Kothimbir Vadi – Savoury Coriander Gramflour Cakes

Mr.P is an excellent cook when the right mood prevails.  It seems to happen rarely but when it does the kitchen bustles with energy and the house smells good.  This is his speciality.  I’d rather have him make it than make it myself.    I an fortunate that my daughter and husband are both fond of cooking.  It means I can take it easy at times and it also keeps my interest in cooking alive.  I am not a kitchen person.  Cooking is just one of the many things I love doing.

Recipe:  Kothimbir Vadi – Savoury Coriander Gramflour Cakes
Category: Tiffin or snacks
GLUTEN-FREE | CASEIN FREE | DAIRY-FREE | GRAIN-FREE |

Ingredients:
Fresh coriander leaves after chopping off stalk – About 3 cups
Coarse chickpea meal / Besan – 1.5 cups
Ginger – 1 inch
Chillies – 2 small or 1 medlium
Garlic – 1 pod
Water – About 2 cups or more if needed
Turmeric powder – A pinch
Oil – To shallow fry
Salt – to taste

Seasoning:
Sesame seeds – 1 tsp.
Mustard seeds – 1 tsp.
Curry leaves

Method:

Mince the ginger, chilli and garlic with a little water and set aside.  Bunch the cleaned and trimmed coriander leaves (with stem, but not the hard stalk or root) together and chop roughly.

Whisk chickpea flour (besan) with a cup of water, salt, turmeric and the coriander leaves to a thick custard consistency and set aside.

Heat a deep wok and pour a teaspoon of oil.

When hot add the minced ginger, chilli and garlic with liquid.  Cook for a minute and add the prepared mixture, stirring all the while till the liquid evaporates, and the mixture comes together into a thickish mass.  Stir constantly using a wooden ladle or whisk while cooking or you are bound to have lumps. The mix should not jiggle.

Grease a flat plate and pat the lump into a rectangle using the flat back of a steel bowl. Cool completely, and cut into cuboids thick or thin, but at least a centimetre thick.  Or any other shape you like.

Heat a wide pan.  Pour a little oil and add the seasoning when the oil turns hot. Immediately place the pieces and shallow fry on each side till brown and shiny. Alternately, you may deep fry or bake. I bake. My husband fries as this is the authentic method.

Serve hot with mint chutney or tomato ketchup.

Kothimbir vadis are perfect for parties as starters.   They are moist inside, crisp on the outside, and quite easy to prepare.  You could make the squares a day prior to the party, refrigerate, and bake them the next day.

25 Comments

Harini is a vegan food photographer, writer and recipe developer. She also loves feeding birds, reading, watching crime thrillers, and travelling amongst other things.

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25 Comments

  • Harini

    Harini, tried this and it was a super hit. Thanks 🙂

    • Admin

      Glad you enjoyed it. Thanks for getting back to me with your feedback.

  • PINKY

    harini tried ths kothimbir wadis 2day and they were yum……..

  • nebulous

    the kothimbir vadi was simply and lucidly explained. thank u.

  • Christine

    I am really glad to have found your blog. It’s funny how you mention your husband, because mine does the same thing. The Coriander Gramflour Squares look really good. I can’t wait to give them a try!

  • thepassionatecook

    oh i am a big coriander addict and i still have some gram flour from one of my “indian cooking” experiments! i will definitely try these! thanks for your contribution to WTSIM…

  • Anisheetu

    Thanks for the friend ship award… I feel honoured…

  • Cham

    Congrats on ur awards 🙂 Kothimbir vadi never tasted but very tempting one 🙂

  • Arundathi

    those squares look so great!! i’m definitely gonna try this. thank you so so much for the genie – right, a little luck is always welcome! 🙂 thanks so much!

  • PG

    The vadas look so good. I’m sure to try them out! Lovely pictures.

  • Dhanggit

    gorgeous !! it indeed tickled my tounge!! yummy

  • jayasree

    Good that u posted ur family’s culinary adventures. Hope to see more from ur family here.

    Kothimbir Vadi is in my todo list for a long time. Your post has reminded me. Hope to make it soon.

  • Nidhi

    Your Kothimbir vadas are a stealer. Absolutely loved them.

    Congrats on your awards.

  • Uma

    the vadis are so mouth-watering. Congrats on all the well deserved awards.

  • Mariuca

    ZAM ZAM ALAKAZAM! Thank you for joining us on another magical adventure, filled with love and luck! Your site has been added to the Master List at number 256. Pls update your list accordingly from the Master List, thank you very much and have a magical day! 🙂

    Genie Princess

  • Bellini Valli

    Thankyou so much for the Genie award. As you mentioned we can use all the luck we can get in this day and age. I have enjoyed browsing through your blog and absolutley love the name:D Thanks for thinking of me:D

  • Priti

    Phew! finished reading your post ;)…so many things in one post…wow! shake looking so gud and healthy and vadi looking yummy, convey congrat's to your daughter & hubby..gud job….

  • Passionate About Baking

    Congrats on your awards…well deserved & many humble thanks for passing one on to me. I am indeed touched! Wonderful post on a family that loves to cook…how nice!! How old is your daughter? Thanks again!

  • Jayashree

    Those gramflour squares look scruptious…..and you tell your daughter I think that shake sounds delicious!!!

  • Rajani

    congratulations on your awards,hope the lucky streak continues, and thanks for thinking of me, much appreciate it. 🙂 a guest cook once a month is a great idea- aur gharwaalon ne launchpad ka achha istemal kiya hai. kothmir wadi!! yummy my mom makes these!!! and wash down with seb aur anjeer ka shake! wah wah!itne achhe pati aur pyari si bitiya ke liye mere ore se badhaiyaan badhaiyaan!

  • Rachel

    Lovely presentation as always and thanks for thinking of me for the award!!!

  • Aparna

    Frienship sealed.
    Finally posted the meme you set me to do.:)

  • Aparna

    That’s wonderful. The weather is just right here for those squares.
    Now I know who the “Tongue Ticklers” are! 🙂
    Have a nice weekend, Harini, and appreciate the award you’ve passed on. Thanks.

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