Kothimbir Vadi Recipe by Asmita Rupani
Kothimbir vadi Cooking Instructions 30 Minutes 1 Heat water in a nonstick pan and add chopped green chillies and grated ginger. 2 Add ground roasted groundnuts, white sesame seeds, dry grated coconut, all spices and salt as per taste. 3 Add ajwaine and groundnut oil and mix everything properly. 4 Mix everything well and let this water boil for a minute. 5 Now add chopped coriander to this water. 6 Add gram flour and rice flour. 7 Mix everything well and keep stirring it on low heat for a minute. 8 Cover the pan and let it cook on low heat for two minutes. After that, after stirring a little again, the gas flame should be switched off if the water is absorbed. 9 Apply some oil in a plate and spread the prepared mixture in it and allow it to settle. 10 Once it cools completely, it has to be cut into pieces of desired size. 11 Heat oil in a pan and shallow fry these pieces. 12 So Kothimbir Vadi will be ready to serve. 13 I served this vadi with tomato ketchup and Rajkot's famous green chutney. 1 Heat water in a nonstick pan and add chopped green chillies and grated ginger. 1 Heat water in a nonstick pan and add chopped green chillies and grated ginger. 2 Add ground roasted groundnuts, white sesame seeds, dry grated coconut, all spices and salt as per taste. 2 Add ground roasted groundnuts, white sesame seeds, dry grated coconut, all spices and salt as per taste. 3 Add ajwaine and groundnut oil and mix everything properly. 3 Add ajwaine and groundnut oil and mix everything properly. 4 Mix everything well and let this water boil for a minute. 4 Mix everything well and let this water boil for a minute. 5 Now add chopped coriander to this water. 5 Now add chopped coriander to this water. 6 Add gram flour and rice flour. 6 Add gram flour and rice flour. 7 Mix everything well and keep stirring it on low heat for a minute. 7 Mix everything well and keep stirring it on low heat for a minute. 8 Cover the pan and let it cook on low heat for two minutes. After that, after stirring a little again, the gas flame should be switched off if the water is absorbed. 8 Cover the pan and let it cook on low heat for two minutes. After that, after stirring a little again, the gas flame should be switched off if the water is absorbed. 9 Apply some oil in a plate and spread the prepared mixture in it and allow it to settle. 9 Apply some oil in a plate and spread the prepared mixture in it and allow it to settle. 10 Once it cools completely, it has to be cut into pieces of desired size. 10 Once it cools completely, it has to be cut into pieces of desired size. 11 Heat oil in a pan and shallow fry these pieces. 11 Heat oil in a pan and shallow fry these pieces. 12 So Kothimbir Vadi will be ready to serve. 12 So Kothimbir Vadi will be ready to serve. 13 I served this vadi with tomato ketchup and Rajkot's famous green chutney. 13 I served this vadi with tomato ketchup and Rajkot's famous green chutney. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Leftover Mashed Potato 🥔 Cups California Farm Truffled Potato Soufflé For my Late Father Thanksgiving Leftovers, Burritos Leftover Mashed Potato 🥔 Cups California Farm Truffled Potato Soufflé For my Late Father Thanksgiving Leftovers, Burritos Drumstick Leaves Thepla Shalgham ka Bharta Leek & potato dry sabzi Spinach soup Leek Sandwich Pear Salsa Broccoli Rice Broccoli almonds creamy soup Tofu Stuffed Paratha Kala chana besan curry Drumstick Leaves Thepla Shalgham ka Bharta Leek & potato dry sabzi Spinach soup Leek Sandwich Pear Salsa Broccoli Rice Broccoli almonds creamy soup Tofu Stuffed Paratha Kala chana besan curry