Maharashtrian Style Kothimbir Oats Vadi Recipe a crispy fritter made from coriander leaves and chickpea flour. It’s a favorite Maharashtrian snack which is served as a side dish during meals. It is also a perfect tea time snack. This recipe has slight twist by adding oats to the besan flour mixture. That way you can add oats to your everyday cooking which will make your dish healthy as well.
“Kothimbir” in marathi means coriander leaves which is added to give in a nice aroma and flavor to vadi.
Serve the Maharashtrian Style Kothimbir Oats Vadi Recipe along with Kala Vatana Amti Recipe (Maharashtrian Black Chickpea Curry) and Gujarati Methi Thepla (Spiced Indian Flat Bread with Fenugreek Leaves) to make it a meal.
If you are looking for more Maharashtrian dishes here are some:
Cuisine: Maharashtrian Recipes
Course: Appetizer
Diet: High Protein Vegetarian
Equipments Used: Tadka Pan (Seasoning Pan), Dhokla & Idli Steamer With Plates
Cooks in 25 M
Total in 35 M
We begin making the Maharashtrian Style Kothimbir Oats Vadi Recipe by mixing all the ingredients for the vadi with 1/4 cup water. It has to be soft dough consistency.
Rest the dough for 5 minutes and roll it into a long sausage shaped dough.
Heat a dhokla steamer, grease the dhokla pan with oil and then place the sausage dough and steam it for about 20 minutes.
Take out the vadi from the steamer and allow it to cool. You can cut them into roundels and keep it aside.
Heat a kadai pan with oil, crackle the mustard seeds, sesame seeds, and curry leaves and asafetida. Once done add in your vadi and toss it over gently.
Serve the Maharashtrian Style Kothimbir Oats Vadi Recipe along with Kala Vatana Amti Recipe (Maharashtrian Black Chickpea Curry) and Gujarati Methi Thepla (Spiced Indian Flat Bread with Fenugreek Leaves) to make it a meal.