05 Mar 2024


2 cups fresh coriander leaves, finely chopped
1 cup chickpea flour (besan)
2 tablespoons rice flour
1 teaspoon green chili paste
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon sesame seeds
Salt, to taste
Water, as needed to make a batter
2 tablespoons oil, for tempering
1 teaspoon mustard seeds
A pinch of asafoetida (hing)
2 dry red chillies


  • In a bowl, mix the chickpea flour, rice flour, coriander leaves, green chili paste, ginger-garlic paste, turmeric powder, sesame seeds, and salt. Add water gradually to make a thick batter.
  • Grease a square or rectangular steel container.
  • Pour the batter into the container and steam for about 20-25 minutes or until a toothpick inserted comes out clean.
  • Let it cool, then cut into squares or diamonds.
  • Heat oil in a stainless steel pan. Add mustard seeds and let them pop. Add asafoetida and dry red chillies.
  • Add the cut pieces of Kothimbir Vadi to the pan and fry until they turn golden and crisp on both sides.
  • Serve hot with chutney or ketchup.

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