Kothimbir Vadi (कोथिंबीर वडी) — Steamed coriander-gram cakes, pan-fried crisp

• 120 gFresh coriander (cilantro), finely chopped
• 150 gGram flour (besan)
• 20 gRice flour (Helps the vadi fry up crisper)
• 25 gRoasted peanuts, coarsely crushed (Optional but traditional for texture)
• 10 gWhite sesame seeds
• 10 gGinger, finely grated
• 15 gGreen chilies, finely chopped (About 2 medium chilies)
• 6 gGarlic, finely grated (About 2 cloves)
• 0.5 tspGround turmeric
• 0.75 tspRed chili powder
• 1 tspGround coriander
• 0.5 tspGround cumin
• 0.25 tspAsafoetida (hing) (Use gluten-free hing if needed)
• 1 tspSugar
• 1.25 tspFine salt (About 7.5 g)
• 1 tbspLemon juice
• 160 mlWater (Add in 2 additions; humidity affects besan)
• 1 tspEno fruit salt (Add only right before steaming)
• 2 tspOil (For the steaming tray)
• 1 tspMustard seeds (Optional, for a classic finish)
• 10 leafCurry leaves (Optional, about 1 small sprig)

Instructions

1. 1

   Prepare a steamer by bringing 3–4 cm of water to a steady simmer in a pot and setting a rack inside. Lightly grease a 18–20 cm shallow tray or cake tin with 2 tsp oil, ensuring the corners are coated so the steamed slab releases cleanly.

2. 2

   In a large bowl, combine chopped coriander, besan, rice flour, crushed peanuts, and sesame seeds. Add ginger, green chilies, garlic, turmeric, red chili powder, ground coriander, ground cumin, hing, sugar, and salt, then mix thoroughly so the herbs are evenly coated with flour.

3. 3

   Add lemon juice and pour in 140 ml water first, mixing to form a thick, scoopable batter that holds its shape. Add the remaining 20 ml water only if needed; the batter should be thicker than pancake batter so the vadi steams up firm and sliceable.

4. 4

   Just before steaming, sprinkle in the Eno fruit salt and stir briskly for 10–15 seconds to activate the aeration. Immediately scrape the batter into the greased tray and level the top with a wet spatula; do not let the batter sit or it will lose lift.

5. 5

   Place the tray into the steamer, cover with a tight lid, and steam for 15–18 minutes over medium heat. Check doneness by inserting a toothpick in the center; it should come out clean, and the surface should feel springy rather than wet.

6. 6

   Remove the tray and let the steamed slab cool for 10 minutes to set, then loosen the edges with a knife and unmold. Slice into 16 pieces (diamonds or rectangles) with a lightly oiled knife so the cuts stay neat and the pieces don’t crumble.

7. 7

   Heat 2 tbsp oil in a wide skillet over medium heat and arrange the pieces in a single layer. Pan-fry for 2–3 minutes per side until deeply golden with crisp edges, turning gently; if using tempering, add mustard seeds and curry leaves to the oil first and let them crackle before adding the vadi.

8. 8

   Transfer to a rack or paper-lined plate and rest for 2 minutes so the crust stays crisp. Serve warm with chutney; the herbal coriander aroma should be prominent, balanced by citrus and gentle heat.