Instant Pot Kothimbir Vadi: A Quick and Healthy Maharashtrian Delight

Want to make a quick and healthy snack that is both delicious and nutritious? Get instant pot kothimbir vadi!?… A fusion of fresh coriander (kothimbir), ground flour, and fragrant spices is the ultimate result in this traditional Maharashtrian delicacy. The Instant Pot is a fresh take on ‘the classic’ recipe, providing convenience without any taste. This dish is the perfect match for any occasion, from tea-time dinner to a light appetizer.

What’s Instant Pot Kothimbir Vadi?

Making a crispy and delicious coriander cake, Kothimbir Vadi is an elaborate creation that features gram flour, fresh coried coryander leaves, and seasoned spices. To achieve a delicious crunch, it’s commonly seasoned and then pan-fried or air-fryed. With the Instant Pot, you can steam your vadis without any issues and always end up with a perfectly cooked vadose.

Ingredients:

1. Main Ingredients:
   • 1 cup fresh coriander leaves (finely chopped)
   • 1 cup gram flour (besan)
   • 1/4 cup rice flour (optional, for added crispiness)
2. Spices and Flavorings:
   • 1/2 tsp turmeric powder
   • 1 tsp red chili powder
   • 1 tsp cumin seeds
   • 1/2 tsp carom seeds (ajwain)
   • 1/2 tsp garam masala
   • 1 tbsp sesame seeds
   • Salt to taste
3. Other Ingredients:
   • 1/2 cup water
   • 1 tbsp ginger-garlic paste
   • 1 tbsp oil (for batter and frying)
4. For Garnish:
   • Fresh coriander leaves
   • Lemon wedges

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How to prepare an Instant Pot like Kothimbir Vadi?

Prepare the Batter:

Mix together gram flour, rice flour; turmeric powder; red chili powder (if using), garam masala; sesame seeds and salt in a bowl. Set aside.

Combine ginger and garlic, then add coriander leaves in a paste.

Add water all the while and mix into thick batter.. Ensure there are no lumps.

Grease the Container:

Heatproof a round or square heatproof container into your Instant Pot and lightly grease it.

Pour the batter into a container that is evenly distributed.

Steam in the Instant Pot:

Place the trivet in front of the Instant Pot and add 1 cup of water.”.

Put it on the bottom of the trivet and close the lid. “.

Allow the Instant Pot to go into “Steam” mode for 15 minutes. Apply the NPR technique.

Cool and Slice:

Discard the container then cool down.

Break down the steamed batter into square or diamond-shaped pieces.

Pan-Fry or Air-Fry:

Heat oil in a pan that is not sticky.

Cook the vegetables until they are golden brown and crispy on each side.

Flip and fry for 8-10 minutes at 200°C (390°F) as another option.

Serve and Enjoy:

Fresh coriander leaves go on the plate and can be served hot with green chutney or ketchup.

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FAQs:

Q. Is it possible to leave out rice flour?

A. The addition of rice flour makes the vadi more pliable.

Q. Can I store Kothimbir Vadi?

A. Absolutely! The steamed vadis can be kept in the fridge for up to 3 days. A fry or air-fry is done just before serving.

Q. Would it be okay to use an Instant Pot when cooking this recipe?

A. It is feasible to steam the batter using a standard size steamer or pressure cooker.