Kothimbir Vadi Recipe (Coriander Bars)
Kothimbir Vadi or Coriander bars make a tasty snack that can be be served as a starter, a snack, or just as an accompaniment to any meal. Yoy can either deep fry or shallow fry them according to your choice. A deep fried Kothimbir Vadi is very crispy wile the shallow fried is lightly crispy only on the outside. Both the varieties however taste awesome!! After steaming, Kothimbir Vadi can stay good in a refrigerator for 3-4 days. You can fry or stir fry them as and when required and serve them hot.
Ingredients
- Split chick peas (Chana Dal) - 1 cup
- Cilantro/Coriander leaves - 4 cups
- Green chilies - 3-4 or as per taste
- Salt - To taste
- Sodium bicarbonate - 1/4 tsp
- Gram flour (Besan) - 2 tbsp
- Oil - 2 tsp for the batter and more for shallow or deep frying
Instructions
- Soak 1 cup split chick peas (chana dal) in 2 cups water for 2-3 hours. After soaking for 3 hours, drain off all the water.
- Grind the dal coarsely into a thick batter adding water only as needed for grinding. Add salt to taste and 3-4 green chilies when grinding.
- Add 2 tbsp gram flour (besan), 1/4 tsp sodium bicarbonate, 2 tsp oil and mix well.
- Thoroughly wash and finely chop 4 cups coriander leaves. Add these to the gram flour.
- Transfer to a flat bottomed pot that can be put in a pressure cooker. Flatten with hands to spread the batter evenly in the pot, like a cake.
- Steam in a pressure cooker for 10-12 minutes. Do not keep the pressure.
- Let it cool completely after steaming. Now cut into 1 & 1/2"-2"cubes and flip over the pot on a plate to release them. Once released, you may cut them more to get cubes of smaller size.
- To deep fry all the cubes, heat oil to medium heat and fry into a pinkish golden color.
- To shallow fry, heat a griddle, and keep a few cubes at a time on it. Add little oil along the edges of each cube and allow the lower surface to become golden in color. Then flip aover and let the other surface get the same color too.
- Serve Kothimbir Vadi hot to enjoy the best!
