Deliciously calorie conscious

Coriander rolls (Kothimbir Vadi)

Maharashtrian cuisine includes mild and spicy dishes. This is a healthy and flavorful dish.
It goes well with your evening tea/coffee. Its original version is Alu Vadi.
Alu Vadi is a vegetarian dish in Malvani cuisine, Maharashtrian cuisine, and Gujarati cuisine. It is made from colocasia leaves (taro, kesuve or arbi) stuffed with rice flour and flavorings such as spices, tamarind, and jaggery (raw sugar).
In Konkan part, it is a made as a steamed dumpling wrapped in a leaf.

corn-kothambir-vadi

Preparation Time: 5 Minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes
Serves for 2

 1 cup- Coriander/ cilantro leaves( finely chopped)
 1/2 cup- Besan / gram flour / chickpea flour
 1/2 Tsp -Ginger-garlic paste
 1/4 Tsp- Kashmiri red chili powder / lal mirch powder
 1/4 Tsp- Turmeric / Haldi
 1-2 green- Chilli ( finely chopped)(as per your preference)
 1/4tsp- Coriander powder
 1/4 Tsp- Cumin powder
 1/2 Tsp- Sesame seeds / til
 a pinch – Asafetida
 a pinch – Garam masala (optional)
 1 tsp -Lemon juice
 Salt to taste
 Scraped coconut
 Water as required
 Oil to shallow/ pan fry

Instructions (1 cup =255 ml)
1. In a large mixing bowl take 2 cups of chopped coriander leaves.
2. Add 1 cup of besan.
3. Add ginger-garlic paste, green chili, red chili powder, turmeric, coriander powder, cumin powder, garam masala powder, asafetida, sesame seeds, salt and 1 Tsp lemon juice.
4. Combine well making sure all the spices are mixed well, also squeeze and mix making sure the coriander leaves are squeezed well.
5. Further, add water as required and begin to knead.

images (1)

6. Knead to the soft dough.
7. Shape the dough into cylindrical shape greasing hand with oil.
8. Steam the dough for 15-20 minutes.

steamed-coriander

9. Cool the dough completely and cut them into thick slices.
10. Deep fry or shallow fry in hot oil.
11. Stir occasionally till the Vadi turns crisp and golden brown.
12. Finally, serve kothimbir Vadi garnished with coriander leaves and coconut along with tea.

 

Notes:
Instead of coriander, you can also use spinach/palak leaves and follow the rest of the recipe
To add a touch of sourness, you can use tamarind juice/tomato juice similar to the quantity of the lemon juice.
If you are planning to use this as a party dish, you can also cut them into 1 inch thick sticks and wrap them in spring roll wraps and either deep fry them or bake them with a little oil at 180 degrees C for 5-10 mins (in a pre –heated oven). Serve with a mint chutney or tamarind chutney.
You can also make kothambir Vadi waffles at home to intrigue your kids into eating something they don’t usually eat. (oil the waffle iron first)

2 thoughts on “Deliciously calorie conscious”

    1. the frying is done to give the vadis a crisp nature so both shallow and deep frying what will have the same result. It is, in fact, the variations in the ingredients that will change the taste of the vadis.
      Deep frying is the traditional method of doing it but shallow frying will use less oil and give it a nice crisp crunch to it.

      Like

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