How to Make Kothimbir Vadi (Coriander Chickpea Flour Balls)
Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Kothimbir vadi (steamed coriander chickpea flour balls).
Easy, Quick, and Healthy Snacks!
Kothimbir vadi, or coriander chickpea flour balls, are a delicious and easy-to-make snack. The main ingredients are coriander leaves, chickpea flour, crushed ginger-green chili, cumin-coriander powder, and yogurt.
You can't dream of a simpler recipe; they take only about 20 minutes to make. You can serve them immediately after steaming, or you can choose to shallow-fry the balls in oil. Either way, they taste great.
Serve kothimbir vadi hot with tomato sauce or any type of chutney. Once cold, these balls become a bit hard. At this point, you would need to either re-heat or shallow-fry them again before serving.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
10 min | 10 min | 20 min | Serves 3 people |
Ingredients
- 1 cup chickpea flour
- 1 cup (packed) coriander leaves, finely chopped
- 2 teaspoons ginger-green chili paste
- 1 teaspoon cumin-coriander powder
- 1/2 teaspoon salt
- 2 pinches sugar, to balance the taste
- 1/4 teaspoon red chili powder
- 1/2 teaspoon oil
- 1 tablespoon yogurt, or as needed
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Instructions
- In a mixing bowl, add chopped coriander leaves, chickpea flour, ginger-green chili paste, cumin-coriander powder, yogurt, red chili powder, salt, and sugar. Mix well and make a medium-firm dough.
- Divide the dough into lemon-sized balls. Elongate the balls with your fingers, adding a few drops of oil.
- Grease a container or idli stand. Place the elongated balls on it and steam-cook for about 10 minutes. Turn off the heat.
- The yummy and flavorful coriander chickpea flour balls (kothimbir vadi) are ready to serve!
Serving Notes
- Serve the balls hot with tomato sauce or any other chutney.
- Alternatively, you can shallow-fry the balls in oil, adding mustard, curry leaves, and asafoetida powder seasoning.
Both the above varieties taste wonderful. Also, they are healthy.
Photo Tutorial
Step one: Add all the listed ingredients to a mixing bowl. Mix well and make a firm, pliable dough. Divide the dough into lemon-sized balls. Elongate the balls.
Step two: Steam-cook them for 8 to 10 minutes in a steamer or cooker.
Steam-cook the coriander chickpea flour dough balls.
This is what the steamed balls should look like.
Serve kothimbir vadi hot with tomato sauce or any other chutney. Alternatively, you can shallow-fry the chopped balls in oil, adding mustard, curry leaves, and asafoetida powder seasoning. Both varieties taste yummy.
