If you are looking for a delicious snack that combines the fresh flavors of cilantro with a satisfying crispy texture, you’re in for a treat with the Easy Instant Pot Kothimbir Vadi (Savory Steamed and Pan-Fried Cilantro Cakes) Recipe. This Maharashtrian favorite is effortlessly prepared using your Instant Pot, making it faster and hassle-free without compromising that authentic taste. The unique step of steaming followed by pan-frying results in golden, crispy edges with a moist, flavorful interior that will have you coming back for more. It’s the perfect blend of aromatic herbs, spices, and a delightful crunch to impress your family and friends.

Ingredients You’ll Need

A clear glass bowl filled with a pile of finely chopped dark green herbs, showing rough leafy textures and small stems throughout. The bowl sits on a white marbled surface that reflects subtle light, enhancing the fresh look of the herbs. The glass bowl’s smooth rim and transparent walls frame the vibrant, lush green herbal mixture inside. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Easy Instant Pot Kothimbir Vadi (Savory Steamed and Pan-Fried Cilantro Cakes) Recipe are simple yet thoughtfully chosen to bring a depth of flavor, texture, and vibrant color to the dish. Each component plays its part, from the fresh, herbaceous cilantro to the crunchy sesame seeds that add an extra layer of nuttiness when pan-fried.

2 cups packed cilantro: Rinsed, dried, and chopped finely to impart the signature fresh herb flavor.

¾ cup besan (gram flour): The base flour offering a rich, nutty flavor that holds everything together.
2 tablespoons rice flour: Adds a delicate crispness to the texture when cooked.
1 teaspoon kosher salt: Enhances the overall flavor, balancing the herbs and spices perfectly.

⅛ teaspoon ground turmeric: Provides a subtle earthiness and beautiful golden hue.
1 tablespoon garlic (grated): Delivers a gentle warmth and aroma without overpowering.
1 teaspoon green chilies (minced): Adds a touch of heat and brightness for those who love a bit of spice.

1 teaspoon carom seeds (ajwain): Gently crushed to release their digestive and fragrant qualities.
1 tablespoon oil: Incorporated into the batter for moistness and richness.
¾ cup water: Used to form the perfect batter consistency for steaming.

¼ teaspoon baking soda or ½ teaspoon eno fruit salt: Acts as a leavening agent to give lightness to the steamed cakes.
2 tablespoons oil: For pan-frying, ensuring a luscious golden crust.
1 tablespoon brown sesame seeds: Sprinkled during pan-frying for an irresistible nutty crunch.

How to Make Easy Instant Pot Kothimbir Vadi (Savory Steamed and Pan-Fried Cilantro Cakes) Recipe

A close-up image showing a metal round cake mold filled with a thick green mixture made of chopped leafy greens and a creamy yellow base. The mixture has a chunky texture with visible pieces of vegetables, spread evenly to the top of the mold. The mold sits on a white marbled surface. The lighting highlights the glossy, slightly wet look of the mixture. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Batter

Start by combining the finely chopped cilantro, besan, rice flour, kosher salt, turmeric, grated garlic, and minced green chilies in a medium mixing bowl. Gently crush the carom seeds in your palms to awaken their flavor and add them to the mixture. Stir in one tablespoon of oil and three-quarters cup of water, mixing well until you get a smooth, thick batter that holds together beautifully.

Step 2: Heat Water in the Instant Pot

Pour one and a half cups of water into the Instant Pot insert and set the pot to Sauté mode. This step gently warms the water, preparing it for steaming and ensuring an even cooking process for the vadis later on.

Step 3: Grease the Steaming Bowl

While the water heats, grease a 7½ inch stainless steel bowl with cooking oil or use a non-stick spray. This prevents the batter from sticking and makes it easier to remove the steamed cakes in one piece.

Step 4: Add Baking Soda and Steam the Batter

Just before steaming, add the baking soda or eno fruit salt to the batter and mix quickly to activate the leavening. Pour the batter into your greased bowl, then place the bowl on the Instant Pot trivet. Carefully set the trivet into the Instant Pot, close the lid, and make sure the pressure valve is set to venting. Steam the batter on Steam mode for 12 minutes using an external timer since the Instant Pot’s built-in timer doesn’t work with this setting.

Step 5: Cool and Cut the Steamed Cake

Once the steaming time is up, press Cancel and wait five minutes before opening the lid to release steam safely. Carefully remove the bowl and let the steamed cilantro cake cool slightly. Then cut the cake into small, bite-sized squares—the perfect shape for pan-frying.

Step 6: Pan-Fry the Cilantro Cakes

Heat a non-stick skillet over medium heat and add half the oil, spreading it evenly. Scatter half the brown sesame seeds on the pan and carefully place the kothimbir vadi squares on top. Cook for 2 to 3 minutes until the bottoms turn golden and crisp. Drizzle the remaining oil and sesame seeds over the tops, gently flip each piece, and cook for another 2 to 3 minutes until the other side is equally golden and crunchy. The sesame seeds toast beautifully during this step, giving a satisfying crunch.

How to Serve Easy Instant Pot Kothimbir Vadi (Savory Steamed and Pan-Fried Cilantro Cakes) Recipe

Garnishes

For garnishes, you can’t go wrong with a sprinkling of finely chopped fresh cilantro or a squeeze of fresh lemon juice to brighten the flavors just before serving. A generous dollop of spicy green chutney or tangy ketchup on the side makes every bite pop with excitement.

Side Dishes

This Easy Instant Pot Kothimbir Vadi (Savory Steamed and Pan-Fried Cilantro Cakes) Recipe fits beautifully alongside a Maharashtrian thali. Serve it with comforting dal, steamed rice, and soft roti for a complete, satisfying meal that balances textures and flavors perfectly.

Creative Ways to Present

For a fun twist, serve these cilantro cakes stacked with a layer of yogurt or drizzled with tamarind chutney. You can even transform them into mini sliders using small buns and a dollop of mint chutney for a delicious fusion appetizer that will impress at any party.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from this Easy Instant Pot Kothimbir Vadi (Savory Steamed and Pan-Fried Cilantro Cakes) Recipe, store them in an airtight container in the refrigerator for up to 2 days. Keep the cakes separate in a single layer or separated by parchment paper to maintain their crispness on reheating.

Freezing

You can freeze the steamed cakes before frying by cutting them into squares and placing them in a single layer on a baking sheet to freeze until firm. Then transfer them to a freezer-safe bag or container and freeze for up to 1 month. When ready to eat, thaw and pan-fry as usual for freshly crisped vadis anytime.

Reheating

To reheat, gently pan-fry leftover vadis over medium heat for a few minutes until crisp on both sides. Avoid microwaving to keep that wonderful crispy texture. Alternatively, reheat in a toaster oven or conventional oven at 350°F for 5 to 7 minutes.

FAQs

Can I make Kothimbir Vadi without an Instant Pot?

Absolutely! You can steam the batter in a traditional steamer or even a large pot with a steaming rack. Just be sure to steam until the batter is set, approximately 12-15 minutes, then follow the same pan-frying instructions for that crispy finish.

Is it necessary to use both besan and rice flour?

Using both flours balances the texture perfectly. Besan provides flavor and structure, while rice flour adds crispiness to the outer layer after pan-frying, giving you that signature crunchy bite.

What if I don’t have carom seeds (ajwain)?

If you don’t have ajwain, you can omit it or substitute with a pinch of cumin seeds for a slightly different but still tasty herbal note.

How spicy is this recipe? Can I adjust the heat?

The green chilies add a mild level of heat, but you can easily adjust this by adding more for extra spice or reducing them if you prefer a milder version. The dish maintains its flavor even with these adjustments.

Can I prepare the batter in advance?

Yes, you can prepare the batter a few hours ahead and keep it covered in the refrigerator. Add the baking soda right before steaming to ensure the cakes rise perfectly. This makes the Easy Instant Pot Kothimbir Vadi (Savory Steamed and Pan-Fried Cilantro Cakes) Recipe even more convenient for busy days.

Final Thoughts

This Easy Instant Pot Kothimbir Vadi (Savory Steamed and Pan-Fried Cilantro Cakes) Recipe is a little magical in how it transforms simple ingredients into something truly memorable. The balance of fresh cilantro with warm spices, the soft steamed interior paired with the crispy pan-fried crust creates a snack that feels both comforting and exciting. I wholeheartedly encourage you to give this recipe a try—you might just discover a new favorite to share at your next gathering or snack time!