Sunday, January 31, 2016

Kothimbir Vadi | Pan Fried Coriander and Chickpea Cake

Yum

Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

A lot of my food cravings are thanks to the magazines I read. Recently, in one of them, there was this delicious looking Kothimbir Vadi or Coriander Vada photo. It had the traditional recipe following the photo where the vadas are deep fried after being steamed. I love deep fried vadas but they are a big bane to my weight loss program, so I try to modify the recipe to make it healthier.

Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

Recently, I had made the Gujrati Handvo which is a pan fried thick cake, very similar to the recipe in this post. Bells went off in my head! I could try the same with this kothimbir vadi. And to my delight, it turned out very well. Everyone loved it at home and they went missing in minutes.

It tastes the best with some coriander and mint chutney, but goes equally well with tomato ketchup. It is a very good option for a packed lunch as it carries well in boxes. It is versatile, you can have it for breakfast or as a tea time snack.

Step by Step recipe:

Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake veganKothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake veganKothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

1) Blend the ginger, garlic,green chillies and half the coriander leaves into a paste along with a little water.
2) Add it to the chickpea flour along with the semolina, yogurt, coriander leaves, turmeric powder, salt and baking soda.
3) Add a little water to loosen the batter, I added around 1/4 cup.
4) Mix well and keep aside for 10-15

Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake veganKothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

5) Heat a small non stick pan or a kadhai.
6) Add around 2 tsp of oil to it.
7) Once the oil is hot, add the half the mustard seeds.
8) Once they splutter, add half the sesame seeds, half the carom seeds, half the asafoetida and half the curry leaves.

Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake veganKothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

9) Now pour in half the batter.
10) Cover and cook on low heat for around 10-12 mins.

Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

11) Now with the help of 2 spatulas, carefully flip the thick pancake.

Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

12) Allow it to cook until the second side browns.

Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

13) Remove from heat and cut into pieces. Serve hot with chutney or ketchup.




Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

Kothimbir Vadi


Pan Fried Coriander and Chickpea Cake.

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:              6-8 servings

Ingredients:


2 cups Besan / Chickpea Flour
1/2 cup Fine Semolina / Chiroti Rava
1/2 cup Yogurt / Curd
1 cup chopped Coriander Leaves
3-4 cloves of Garlic
1" piece of Ginger
2-3 Green Chillies
1/2 tsp of Baking Soda
1 tsp of Carom seeds / Ajwain
2 tsp of Sesame seeds / Til
1 tsp of Mustard seeds
1/2 tsp of Asafoetida/ Hing
1 tsp of Turmeric Powder
2 sprigs of Curry Leaves
4-5 tsp of Oil
Salt to taste
Water

Method:


Blend the ginger, garlic,green chillies and half the coriander leaves into a paste along with a little water.
Add it to the chickpea flour along with the semolina, yogurt, coriander leaves, turmeric powder, salt and baking soda.
Add a little water to loosen the batter, I added around 1/4 cup.
Mix well and keep aside for 10-15 mins.
Heat a small non stick pan or a kadhai.
Add around 2 tsp of oil to it.
Once the oil is hot, add the half the mustard seeds.
Once they splutter, add half the sesame seeds, half the carom seeds, half the asafoetida and half the curry leaves.
Now pour in half the batter.
Cover and cook on low heat for around 10-12 mins.
Now with the help of 2 spatulas, carefully flip the thick pancake.
Allow it to cook until the second side browns.
Remove from heat and cut into pieces.
Serve hot with chutney or ketchup.


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