Kothimeera Vada Recipe- Learn how to make Kothimeera vada. It is completely different from Kothimbir Vadi, most popular Maharashtrian snack. It is a deep fried recipe unlike the steamed version of Maharashtra. Kothimeera vada is cooked using green gram and coriander instead of besan in Kothimbir Vadi.
Coriander leaves have a unique aroma that boosts the flavor of any dish. This herb Commonly called as Dhania in Hindi, Kothimeera in Telugu, Kothimbir in Marathi, Cilantro.
Coriander is rich in iron, folate, Vitamin A, B, C, K and antioxidants. So it is good for digestion, cardiac health and treating anemia. Use coriander with any rich source of Vitamin C to improve absorption of iron, calcium.
Green gram is popular as “Moong dal” in India. Green gram is available as whole or split pulse. I prefer the texture of whole gram. Hence I used whole pulse in this recipe.
Green gram is rich source of protein, fiber, antioxidants, and iron. So, improves immunity, reduces blood pressure, aids in weight loss, improves digestion, good for eye, bone and teeth health. Other green gram recipes- Dal, khichdi, Vada, soups, sprouts, Pesarattu.
Kothimeera Vada is a savory crisp snack made of green gram and coriander. Green gram is soaked and ground to thick paste, mixed with spices and chopped coriander. Serve it with any pickles or as it is.
Always use fresh green coriander leaves for this recipe. Clean the coriander leaves and pat dry completely before using it in the recipe. More moisture in the leaves would make the batter watery.
Check out other protein rich recipes Masala Corn Recipe – Homemade masala corn recipe, RAJMA MASALA RECIPE
STEP BY STEP INSTRUCTIONS OF KOTHIMEERA VADA RECIPE WITH PHOTOS:
- Wash green gram thoroughly and soak in water overnight.
- Drain it, add ginger, cumin seeds, salt, green chili and grind to a coarse paste.
- Then, wash, dry and chop coriander leaves and add to the batter.
4. Take a pan and heat oil for deep frying.
5. Make the batter into patties and drop it in oil. Don’t overcrowd them in the pan.
6. Fry for 4-5 minutes, remove and place on a tissue paper to remove excess oil.
7. Serve with pickle, sauce or as it is.
Check out other breakfast/ snacks recipes:
Garelu recipe – Foodie Platter recipes
Dosa batter recipe – Foodie Platter
Gunta Punugulu Recipe/ Paniyaram/ Ponganalu
Tamarind Rice Recipe/ Pulihora
Masala Corn Recipe – Homemade masala corn recipe
Kothimeera Vada
Ingredients
- 1 cup Green gram Whole
- 3 cups Coriander Chopped
- 1 tbsp Cumin seeds
- 2 Green chili
- 1 inch Ginger
- Oil for deep frying
Instructions
- Wash green gram thoroughly and soak in water overnight.
- Drain it, add ginger, cumin seeds, salt, green chili and grind to a coarse paste.
- Then, wash, dry and chop coriander leaves and add to the batter.
- Take a pan and heat oil for deep frying.
- Make the batter into patties and dropit in oil. Don’t overcrowd them in the pan.
- Fry for 4-5 minutes, remove and place on a tissue paper to remove excess oil.
- Serve with pickle, sauce or as it is.
Notes
- You can use whole or split green gram. I prefer the texture of whole gram.
- Don’t chop coriander finely.
- Grind it to a coarse paste.
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