Kottambir Vadi | Coriander Tikki | Snack Recipes
Author: Vindhya Desai
Recipe type: Snack
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people
- 1½ Cups chopped coriander
- ¾ Cup besan/gram flour/kadale hittu
- ¼ Cup groundnuts
- ½ Tbsp dhania/coriander seeds
- ¼ Tsp - turmeric
- ¼ Tsp garam masala
- ½ Tsp red chilli powder
- ¼ Tsp jeera powder
- ½ Tsp amchur powder
- A pinch of hing
- ½ Tbsp sesame
- 1" ginger
- 1-2 cloves garlic
- 1 green chilli
- Salt to taste
- 1 Tsp sugar
- Water to make batter
- Oil to grease
- In a small pan, roast groundnuts till crisp
- When the groundnuts cool, pound them in a mortar or pulse them in a mixer
- In same pan, roast dhania, allow to cool
- Pound them or powder them, keep aside
- Crush ginger, garlic and green chilli in a mortar, set aside
- Clean, pick and wash the coriander leaves, dry on paper towels
- Finely chop the coriander and add into a bowl
- Next add besan/gram flour and pounded groundnuts
- All masalas can go in next, crushed dhania, turmeric, red chilli powder, garam masala, amchur powder and hing
- Mix the dry ingredients well
- Add crushed ginger-garlic-green chilli
- Sprinkle sesame seeds
- Add sugar and salt to taste
- Pour about ¼ Cup water
- Mix lightly, add little more water and make a thick batter
- To steam the vadis, grease tatte idli containers or deep plates with oil
- Pour batter, and repeat with other plates
- In a steamer, steam for 15 minutes or till done
- Demould the steamed vadi and cut into pieces
- Heat a tawa or skillet, roast the steamed vadi till they turn lightly golden and crisp on the outside
- Serve with pudina chutney or sweet tamarind chutney!
Remember the vadis will be cooked, so roasting them afterwards is just to get a crisp layer on the outside
You can also use dhania powder if you do not want to roast and pulse. But it does make a difference
Ensure the coriander leaves are fresh and green, do not use hard stalks
Recipe by Food Of Interest at https://foodofinterest.com/kottambir-vadi/
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