Kothimbri Vadis: Vegan Cilantro Cakes with Peanuts
|Prep time||15 minutes|
|Cook time||15 minutes|
|Total time||30 minutes|
|Dietary||Gluten Free, Vegan, Vegetarian|
|Meal type||Appetizer, Snack|
|Misc||Pre-preparable, Serve Hot|
|By author||Tara Deshpande|
- 1/4 teaspoon baking soda
- 1/4 teaspoon turmeric powder
- 2 cups Coriander leaves or cilantro stalks removed (approx 2 cups)
- 1 cup Gram Flour/ Chana dal
- 2 tablespoons Rice flour
- 1.5 teaspoons kitchen salt
- 1/4 cup unsalted roasted peanuts (coarsely chopped)
- 2 teaspoons Red chili powder
- 2 1 inch Indian green chillies (very finely chopped)
- 1 teaspoon white sesame seeds (lightly toasted)
- 3/4 cups warm water
- 2 tablespoons vegetable oil (plus more for shallow frying)
Kothimbri Vadi is a classic Maharashtrian dish. Its vegan and gluten free. There are many recipes for it. I have a few myself. This one is 'satvik' and can be made for religious occasions like Ganesh Chaturti because it doesn't contain garlic and onions. In my book A Sense for Spice (Westland) you will find another delicious variation.
These make for elegant cocktail party finger food. Cut them in squares, diamond shapes, even cubes. You can fry them in advance and keep them warm in an oven before your guests arrive.
|1. Wash Coriander leaves or cilantro and chop finely. |
2. In a large mixing bowl combine warm water and baking soda. Stir in all remaining ingredients- flours, coriander leaves, spices, 2 tablespoon vegetable oil water and peanuts. Mix well using a mixing spoon or fork to form a thick pancake like batter. if your batter is too thick add a little more water.
3. Grease an 8 inch round baking pan or pressure cooker insert with oil. Pour in the batter. Seal tightly with a lid and plastic wrap or foil and steam 15-20 minutes until dry. if you plan to bake it preheat oven to 325F and bake 30 minutes until dry. Place the baking pan in a larger tray with half a cup of water in the tray to create a steam effect.
4. remove from the oven if a toothpick inserted in the center comes out clean. Cool, seal and refrigerate 2-3 hours. Donot slice while the dough is warm.
5. Remove from the refrigerator and using a sharp knife cut in the shape you desire and shallow fry in hot vegetable oil (about one inch in a 10-12 inch non stick frying pan) until they are golden brown on all sides.
7. Serve warm with tomato ketchup or mint chutney or yogurt and peanut sauce with Sauce.
Photo Credit Deepa Netto
Author Tara Deshpande