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Easy Maharashtrian Kothimbir Vadi is one of the quick, and nutritious vegan snacks made using coriander, gram flour, and a few spices.

Easy Maharashtrian Kothimbir Vadi (Steamed Coriander Leaves cakes)

Easy Maharashtrian Kothimbir Vadi is one of the quick, and nutritious vegan snacks made using coriander, gram flour, and a few spices.
5 from 4 votes
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Course: Appetizer, Breakfast, Snacks
Cuisine: Indian, Maharashtrian
Keyword: Coriander, Gluten Free, Gram Flour, Kids Food, MakeAheadPartyIdeas, PartyFood, Steamed, Toddler Food, Vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Author: Renu Agrawal-Dongre


  • Steamer


  • 1 Cup Besan/Gram Flour -140 grams approximately
  • 2 Cups of finely Chopped Coriander
  • ½ teaspoon of Turmeric powder
  • 1 teaspoon of 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
  • 2-3 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


Easy Method

  • In a large bowl sift in the gram flour
    Sifted Gram flour
  • Now add in all the spices, i..e turmeric powder, red chilly powder, cumin seeds, asafotedia and salt.
  • Make a paste of green chillies, garlic and ginger in a mortar and pestle or in your grinder.
  • Add it into the gram flour mix.
    Spices added to the gram flour
  • Add the chopped coriander and give everything a nice mix.
  • Add just enough water so that the mixture comes together.
    The batter for Vadi
  • Let the batter rest for 10 minutes.

Traditional method

  • In the traditional method, add everything except the water.
  • Slowly press the mixture with your hand. Coriander will release the moisture and help it in binding
  • If required add 1 tablespoon of water at a time just to combine everything.
  • Now grease your hands with oil and make a log or form a cylindrical shape with half of the dough.
  • Transfer this to a greased steamer plate.
  • Repeat for the remaining dough.


  • 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.
  • Put the plate without the batter in the steamer. It heats up the plate and helps in making the soft and nice vadi.
    The steamer and the plate getting ready
  • 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.
    Kothimbir Vadi ready to be setamed
  • Cover and steam for 15-20 minutes.
  • Once done remove and let it cool for 10 minutes.
    Steamed Kothimbir Vadi just out of the steamer
  • After 10 minutes, cut it into desired shape.
    Steamed Vadi
  • 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.
  • Once the vadi’s are cooled down, shallow fry or pan fry on slow to medium.
    Shallow Frying the Vadi
  • They are done when they are golden brown on both the sides.
    Shallow Frying the Vadi in a cast iron pan
  • One can add a teaspoon of sesame seeds and grated coconut 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)
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu