Broccoli Vadi is a healthy, steamed and Vegan Snacks recipe made using Broccoli and gluten-free gram flour. They are good for breakfast, as a side, a snack for your tea time, party appetizer or best for kids lunchboxes.
What is Vadi?
Vadi means cut out squares or slices or pieces of small steamed cakes. Typically this is made with coriander, as in this Easy Maharashtrian Kothimbir Vadi. However one can replace the coriander with other greens like spinach, kale etc.
Ingredients used in Broccoli Vadi
The vadis use a vegetable, Broccoli in today’s recipe and gluten-free gram flour as the two main ingredients. Rest we add the spices and herbs. I like to add ginger, green chilly, cumin, turmeric, red chilly powder, asafoetida and salt.
The main ingredient Broccoli
Broccoli is not everyone’s favourite and it is difficult to add this to your daily diet. As it is one of the healthiest vegetables we look forward to adding to our diet. I like to sneak such vegetables in different forms. Few such ideas of sneaking vegetables are this Broccoli Toor/Arhar Dal/Indian Lentil Soup, Vegan Baked Oats and Vegetable Bites, Broccoli and Paneer Paratha, Whole Wheat Kale Brownies, Kale Toor Dal, Kale Paratha etc.
The second main ingredient Gram Flour
Gram flour or besan is the flour of brown chickpeas or channa dal (split brown chickpeas). It is a staple ingredient in Indian Cuisine. Completely gluten-free and high in protein as compared to other flours.
I use these flours in a lot of my daily cooking from appetizers to desserts. Few such recipes with these high-protein flours are this Vegan Chickpea Tomato Omelette, Besan ke Namkeen Sev, Takachi kadhi – Maharashtrian Kadhi – Dahi Kadhi, Vada Pav, Besan Ladoo etc.
Is vadi Gluten-Free too?
These vadis are vegan. They are gluten-free if you use gluten-free asafoetida. Store brought asafoetida powder has wheat in it and hence it is not gluten-free. If you use asafoetida in rock form it is gluten-free. But be sure to check the source of your ingredients.
Veggies that can be used in making Vadi
Coriander is not easily available here or I would say not available locally for the whole year. So I replace the coriander with veggies. Generally, I like to add veggies that I can sneak in and which are not everyone’s favourite at home. So I make this vadi with Broccoli, Kale, Swiss Chard etc.
Serving Suggestions of Broccoli Vadi
These Broccoli vadis or vegetable vadis are a perfect tea time snack. They go well with simple tomato ketchup on the side or just as is. I love munching on this and at times I even have it as a main meal. They also go well as a side dish in day to day thali or Such easy Maharashtrian Thali.
As they are easy to make and can be done in as good as 15-20 minutes. They become a perfect breakfast recipe. They are best for your kid’s lunchbox or for your picnics.
This can even be prepared well ahead of time and hence a good party appetizer too. One can prepare this in the morning and shallow fry this in the evening for a quick tea-time snack.
Can I freeze Broccoli Vadi
Yes, this vadis can be stored in the refrigerator for a couple of days or in the freezer for months. Simply cut them into slices, cool it completely and store them in the fridge or freezer. When needed shallow fry them until golden and crispy.
For the freezer version, you would need a little more time to shallow fry. The best would be de defrost them and then cook.
Recipe process of Broccoli Vadi
Making Broccoli vadi is quite simple. The only thing we need to remember is finely grate or process the broccoli. For this, I simply add all the broccoli to a food processor and finely process or mince it. This way one does not get the big pieces and it closely resembles the Kothimbir Vadi too.
Rest I mix all the ingredients and form a batter. One can even form a dough, and form dumplings. I like to make a batter and then steam it as it saves time and is quick to make.
Steam it for 15-20 minutes and they are done. Serve them hot or either shallow fry or deep fry them and you are done.
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So here goes the recipe of Broccoli Vadi (Steamed Broccoli Snack)
Broccoli Vadi (Steamed Broccoli Snack)
- 1 Cup Besan/Gram Flour -140 grams approximately
- 2 Cups Finely minced/finely processed Broccoli
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chilly powder -As per taste
- 1 teaspoon sesame seeds -I have skipped it, but it is added
- 5-6 green chillies -As per taste
- 1-2 garlic cloves
- ¼ inch piece of ginger
- ¼ teaspoon cumin seeds
- A pinch of asafoteida -Please see notes for Gluten Free
- Salt to taste
- Water as required
- Oil for greasing the plate
- Oil for shallow/deep frying
- 1 teaspoon sesame seeds for garnish
- In a large bowl sift in the gram flour1 Cup Besan/Gram Flour
- Now add in all the spices, i..e turmeric powder, red chilly powder, cumin seeds, sesame seeds, asafotedia and salt.½ teaspoon Turmeric powder, 1 teaspoon Red chilly powder, ¼ teaspoon cumin seeds, A pinch of asafoteida, Salt to taste, 1 teaspoon sesame seeds
- Make a paste of green chillies, garlic and ginger in a mortar and pestle or in your grinder.5-6 green chillies, ¼ inch piece of ginger, 1-2 garlic cloves
- Add it into the gram flour mix.
- Add just enough water so that the mixture comes together.Water as required
- Add the minced/finely processed broccoli and give everything a nice mix.2 Cups Finely minced/finely processed Broccoli
- Let the batter rest for 10 minutes. It helps hydrate the flour.
- In a steamer or wide pot put some water to boil. (About 3 cups of water)
- Grease 1, 8 inch steel plate which has a rim. The plate size should be according to your steamer vessel. It should fit in properly and you should be able to lift it.
- Grease the plate with oil.Oil for greasing the plate
- Put the plate without the batter in the steamer. It heats up the plate and helps in making the soft and nice vadi.
- Once the water comes to a boil, remove the plate.
- Pour the batter on the prepared greased plate. If using traditional method, keep the prepared vadi logs, on the greased plate.
- Cover and steam for 15-20 minutes.
- Once done remove and let it cool for 10 minutes.
- After 10 minutes, cut it into desired shape.
- One can enjoy them hot steamed too. If required a tadka of mustard and sesame seeds goes well with this.
To shallow Fry
- Add a tablespoon of oil in a pan.Oil for shallow/deep frying
- Once the vadi’s are cooled down, shallow fry or pan fry on slow to medium.
- They are done when they are golden brown on both the sides.
- One can add a teaspoon of sesame seeds and grated coconut for garnish.1 teaspoon sesame seeds for garnish
- Enjoy with some tea.
- 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
- Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
- I have used a 1:2 ratio for flour to Broccoli. You can use 1:1 too.
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