Kothimbir (Cilantro) vadi is extremely famous snack especially among the maharashtrians. Many maharashtrian eateries boast of serving excellent and yummy Kothimbir vadi.
Cook it, take a bite and let me know. 
Serves – 3 – 4
Ingredients –
Coriander (Cilantro) springs – 1 bunch
Chana dal (chick pea) – 2 cups
Green chilies – 3
Salt – as per taste
Oil- for deep frying
Procedure –
- Wash and finely chop the coriander springs.
- Soak the chana dal in water for half and hour. Drain the excess water and grind it along with the green chilies.
- In this paste add the finely chopped coriander springs and salt.
- In a cooker vessel spread this mixture evenly till it fills the vessel by approximately 1 inch in height.
- Cook for 4 whistles. Let the mixture cool.
- Now with a knife cut this cooked mixture in to squares (vadi) of 1.5 inch x 1.5 inch.
- Deep fry these squares in oil.
- Serve hot.
Tips –
Can be eaten with a ketchup or green chutney as starters.
The cooked (but not deep fried) vadis stay good for 2-3 days if stored in a refrigerator in an air tight container.
Instead of soaking the chana dal you can use besan (chick pea flour). Add water accordingly. Make sure the mixture is a thick batter.
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