No-Steam Kothimbir Vadi is a quicker, fuss-free twist to the traditional Maharashtrian favorite snack.
Kothimbir Vadi is a classic Maharashtrian snack made with fresh coriander leaves and besan (gram flour). Traditionally, the besan-coriander mixture is steamed, cut into pieces, and then shallow or deep-fried. In this recipe, however, I am sharing a different and quicker version — one that skips the steaming process. The batter is cooked directly in the pan, set, and then fried. The result? Crisp, flavorful vadis that are packed with the freshness of coriander and the crunch of peanuts and sesame seeds.
Perfect as a tea-time snack or as part of your festive platter, this fuss-free method saves time without compromising on taste.
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About No-steam Kothimbir Vadi
No-Steam Kothimbir Vadi is a quicker, fuss-free twist to the traditional Maharashtrian favorite. Instead of steaming the coriander-besan mixture, this recipe cooks the batter directly in the pan until it thickens, sets it on a plate, and then fries it to golden perfection. The result is crispy on the outside, soft inside vadis bursting with the freshness of coriander and the nutty crunch of peanuts and sesame seeds. It’s the perfect solution for those who want authentic taste without the extra step of steaming.
Step-wise instructions with pictures
Wash thoroughly and finely chop the coriander leaves.
Using a mortar and pestle, crush coriander seeds, garlic, and green chillies into a coarse paste. Set aside.
In a mixing bowl, whisk together besan, turmeric powder, salt, and about 1 ½ cups water to make a smooth batter. Keep aside.
Heat 1 tbsp oil in a pan. Add cumin seeds and let them crackle. Add hing followed by the crushed spice paste. Sauté until fragrant.
 Add red chilli powder, chopped coriander leaves (4 cups) , peanut powder, and sesame seeds. Mix well.
Lower the heat and gradually add the besan batter, stirring continuously to avoid lumps.
Cook on low flame, stirring until the mixture thickens and leaves the sides of the pan.
Transfer immediately to a greased plate or tray. Spread evenly with a spatula. Allow to cool completely.
Cut into squares or diamonds. Heat oil in a deep pan. Fry the vadis until golden and crisp. Serve Kothimbir vadis with green chutney /tomato ketchup.
Recipe Card
No-steam Kothimbir Vadi
Ingredients
- 1 big bunch of coriander leaves
- 1 ½ cups of besan
- 1 tbsp coriander seeds
- 8 to 10 cloves of garlic
- 6 to 7 green chillies
- 1 tsp turmeric powder
- salt to taste
- 1 tsp red chilli powder
- 1 tbsp oil
- 1 tsp cumin seeds
- a pinch of asafoetida (hing)
- 3 tbsp roasted peanut powder
- 1 tsp sesame seeds
- Oil for frying the vadis
Instructions
- Wash thoroughly and finely chop the coriander leaves.
- Using a mortar and pestle, crush coriander seeds, garlic,and green chillies into a coarse paste. Set aside.
- In a mixing bowl, whisk together besan, turmeric powder, salt, and about 1 ½ cups water to make a smooth batter. Keep aside.
- Heat 1 tbsp oil in a pan. Add cumin seeds and let them crackle.
- Add hing followed by the crushed spice paste. Sauté until fragrant.
- Add red chilli powder, chopped coriander leaves (4 cups) , peanut powder, and sesame seeds. Mix well.
- Lower the heat and gradually add the besan batter, stirring continuously to avoid lumps.
- Cook on low flame,stirring until the mixture thickens and leaves the sides of the pan.
- Transfer immediately to a greased plate or tray. Spread evenly with a spatula. Allow to cool completely. Cut into squares or diamonds.
- Heat oil in a deep pan. Fry the vadis until golden and crisp.
- ServeKothimbir vadis with green chutney /tomato ketchup.
Recipe Video
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