What is the technique for making soft, steamed 'Kothimbir Vadi' (coriander fritters)?

Question

What is the technique for making soft, steamed 'Kothimbir Vadi'? Learn how to prepare these savory Maharashtrian coriander fritters.

Answer 1

To make soft Kothimbir Vadi, steam the prepared mixture instead of deep-frying, ensuring a gentle cooking process that retains moisture and results in a tender texture. The key is to balance the ingredients and steam until just set.

Detailed Explanation:

Making soft, steamed Kothimbir Vadi involves a few key steps to ensure the right texture and flavor. Here's a breakdown:

1. Prepare the Coriander Base: Finely chop a generous amount of fresh coriander (cilantro). This is the star ingredient, so use plenty! Aim for about 2-3 cups of chopped coriander.

2. Make the Binding Mixture: In a bowl, combine besan (gram flour), rice flour, and wheat flour. The rice flour adds crispness, while the wheat flour provides structure. A typical ratio might be 1 cup besan, 1/4 cup rice flour, and 1/4 cup wheat flour. Adjust based on the coriander quantity.

3. Add Spices and Seasoning: Incorporate spices like green chili paste (or finely chopped green chilies), ginger-garlic paste, turmeric powder, red chili powder (optional), asafoetida (hing), and salt to taste. Adjust the spice levels to your preference.

4. Combine and Knead: Gradually add water to the flour mixture, mixing well to form a soft, pliable dough. The dough should be moist but not sticky. It should hold its shape when steamed.

5. Steam the Vadi: Grease a steaming plate or a cake tin. Spread the prepared mixture evenly on the plate. Steam for about 15-20 minutes, or until a knife inserted into the center comes out clean.

6. Cool and Cut: Allow the steamed Kothimbir Vadi to cool completely before cutting it into desired shapes (squares, diamonds, or rectangles).

7. Tempering (Optional): You can temper the vadi with mustard seeds, sesame seeds, and curry leaves in hot oil for added flavor and a slight crispness. This step is optional but enhances the taste.

Pro Tip:

Don't over-steam the Kothimbir Vadi, as this can make it rubbery. Check for doneness by inserting a knife; it should come out clean. If it's still sticky, steam for a few more minutes.