If there was a single snack that I would single out that all of us at home love, its Kothmir Vadi. Initiated into this when I moved to Mumbai, we have had this umpteen times from snack vendors across mumbai – from the iconic Prakash in Dadar to Krishna (again near Dadar Station), from pungent garlicky versions to crisp (and sometimes sadly dripping with oil) versions, and sometimes a me-too version of Kothmir Vadi.
This month, paired with Rafeeda for Sshh Cooking Challenge, I had the opportunity to use Besan (gramflour) and Garlic as key ingredients (something that we both worked with, separately to bring you two distinct Mumbaiyya snacks – head to her place to find out what she’s dished out).
Although I had made Kothmir Vadi as part of the Ganpati Thali here (albeit without the garlic , of course) , I couldn’t click step by step photographs owing to the Festival rush , and was keen to make it again leisurely. Surprisingly, the little one also asked for a second serving meaning that it was a total win. the husband too appreciated it and the elder girl was smitten by the garlicky flavour (She is a total bhakt of garlic, by the way). Thanks Rafeeda for this combo, we all enjoyed the snack.
PS : There are 4-5 methods of making Kothmir Vadi, not to mention that deep frying makes it more appealing to a crowd. However, we didn’t miss the deep fry a bit, in fact if I may say so, it tasted better than the deep fried versions. So, do try this if you like this snack or have heard about it, and I assure you wont be disappointed.
|Thali for Ganpati Festival featuring amongst other things, Kothmir Vadi too 🙂|
Kothmabir Vadi – GF, Vegan Snack
Cuisine : Maharashtrian (Indian), Course: Snack / Appetiser
Spice level : Medium
Prep time – 15 mins, Steam + shallow fry time – 25 mins ;
Makes – 20 medium sized Vadis
- Besan / Gramflour – 1 cup (250 ml)
- Rice flour – 1/2 cup or 3 heaped Tablespoons
- Washed, cleaned and finely minced Coriander – 1 cup (can increase or decrease a bit depending on how much you like it)
- Oil – 3 T + 1 tsp (to grease)
- Turmeric- 1/3 tsp
- Roasted sesame seeds – 1/2 T + 1/4 tsp
- Ginger garlic paste – 1 T (I used fresh ginger and garlic minced together)
- Hing / aSafoetida – 1/4 tsp
- Roasted Crushed Peanuts – 1/4 cup (skip for nut allergy)
- Hot mix / Ghati Masala (can use Ghoda Masala with varying results) – 1/2 T
- Garam Masala – 1/2 tsp
- Finely Chopped / Minced green chillies – 1/2 tsp
- Water – as needed ( I needed about 2/3 cup)
- Lemon juice – 1/2 tsp OR Cooking soda – 1/4 tsp
How to make:
- Keep a steamer ready with water coming to rolling boil. Meanwhile, start the following step.
- In a bowl, add all the ingredients except water, Lemon juice or soda and mix well, using fingers rub the coriander into the flour. slowly add the water 1/4 cup at a time to make a thickish, but flowing batter (almost like a cake batter).
- Grease a 8 inch cake pan or a Dhokla pan. Add soda OR lemon juice (and adjust consistency) and beat well. Pour immediately into greased pan and steam batter after topping with 1/4 tsp sesame seeds. Steam for 18-20 mins or till a skewer comes clean.
- Cool for 10 mins. Cut into squares / bite Sized pieces. Shallow fry on low flame with 2 tsp oil till its crispy on both sides (takes about 8-10 mins)
- Serve warm / hot with Green Chutney or Ketchup
Sending this to Sshhh Cooking Challenge for this month under “Maharashtrian Cuisine” theme