A classic Maharashtrian savoury snack made with fresh coriander, gram flour and spices. Steam the mixture, slice it, then pan-fry until crisp on the outside while staying soft inside.
Prep time: 15 mins | Cook time: 30 mins | Servings: 4
Ingredients
- 2 cups finely chopped coriander
- 1 cup besan
- 1 tsp ginger-green chilli paste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp sesame seeds
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp garam masala
- ½ tsp salt
- ½ tsp sugar
- 1 tsp lemon juice
- ½ tsp baking soda
- ½ cup water, or as required
- 2 tbsp oil
For tempering:
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp sesame seeds
- 6-8 curry leaves
Method
- Combine coriander, besan, ginger-green chilli paste, turmeric, chilli powder, cumin, coriander powder, garam masala, sesame seeds, salt, sugar and lemon juice.
- Add water gradually to make a thick, smooth batter.
- Stir in the baking soda just before steaming.
- Grease a steaming tray and spread the batter evenly.
- Steam for 15-20 minutes, or until a knife inserted in the centre comes out clean.
- Cool completely and cut into squares or diamond-shaped pieces.
- Heat oil in a pan and lightly fry the pieces on both sides until golden and crisp.
- For the tempering, heat oil and add mustard seeds. Once they splutter, add sesame seeds and curry leaves.
- Pour the tempering over the vadi and serve warm.
Tip: Let the steamed mixture cool before cutting. This helps the vadi hold its shape while frying.