Garam Masala Tuesdays: Kothimbir Vadi or Cilantro-Chickpea Cakes
 
Prep time
Cook time
Total time
 
Recipe type: appetizer, snack, gluten free, vegan, vegetarian
Cuisine: Indian, Maharasthrian
Serves: 3-4
Ingredients
  • 2 cups chopped cilantro/coriander leaves, finely chopped
  • 2 cup chickpea flour/ besan
  • 3 tbsp roasted sesame seeds (til), plus extra for sprinkling on top
  • 3 tbsp roasted dried coconut, plus extra for sprinkling on top
  • salt, to taste
  • green chilli paste, according to level of spiciness you want
  • 1 tsp baking powder
  • pinch turmeric powder
  • 1 cup water
Instructions
  1. In a bowl, mix the chickpea flour, sesame seeds, dried coconut, baking powder, salt, turmeric powder well.
  2. Add the green chilli paste. And mix.
  3. Add in the water gradually, whisking to avoid lumps in the batter.
  4. Once the batter is smooth add the chopped cilantro leaves, mix well. If required add more water. The batter should be cake batter consistency. Pour the batter into a greased shallow dish. We used a steel lid (see picture above). Cover this lid with plastic wrap (see picture).
  5. To steam, this is what we did. In a dutch oven or large enough pot (see picture), pour a little water. Let the water boil a little and then put a heat proof bowl over which you can place the lid. You don't want the lid to touch the water, so you can use any heat proof dish on which you can put the lid to make sure it doesn't. Put the lid with the batter in this make-shift steamer. Cover and let steam for 15 minutes. Test the center with a toothpick for doneness. When slightly cool cut the vadi into diamond shape pieces, or however you like.
  6. When ready to serve, in a little oil, roast the pieces on a skillet and serve warm with green chutney.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/03/05/garam-masala-tuesdays-kothimbir-vadi-or-cilantro-cakes/