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

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4.3 from 59 reviews

Easy Instant Pot Kothimbir Vadi is a delicious Maharashtrian snack made from fresh cilantro mixed with besan and spices, steamed in the Instant Pot, and finished with a pan-fry to get crispy golden edges. This savory cilantro cake is perfect as an appetizer, snack, or part of a traditional thali, offering a vibrant flavor with aromatic carom seeds and garlic.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 cups packed cilantro (rinsed, dried and chopped finely)
  • ¾ cup besan (gram flour)
  • 2 tablespoons rice flour
  • 1 teaspoon kosher salt
  • ⅛ teaspoon ground turmeric
  • 1 tablespoon garlic (grated)
  • 1 teaspoon green chillies (minced)
  • 1 teaspoon carom seeds (ajwain)
  • 1 tablespoon oil
  • ¾ cup water (for the dough)
  • ¼ teaspoon baking soda or ½ teaspoon of eno fruit salt

For Pan Frying

  • 2 tablespoons oil
  • 1 tablespoon brown sesame seeds

Instructions

  1. Prepare the Batter: Add chopped cilantro, besan, rice flour, salt, turmeric, grated garlic, and minced green chilies to a medium bowl. Gently crush the carom seeds in your palm and add to the bowl. Pour in 1 tablespoon oil and ¾ cup water, then mix well until combined.
  2. Heat Water in Instant Pot: Pour 1½ cups of water into the Instant Pot insert. Set it to Sauté mode to start warming the water, preparing for steaming.
  3. Prepare Steaming Vessel: Grease a 7½ inch stainless steel bowl with cooking oil or spray to prevent sticking.
  4. Add Leavening and Pour Batter: Add baking soda to the batter and mix quickly. Pour the batter into the greased bowl evenly. Place the bowl on the Instant Pot trivet and carefully set the trivet inside the Instant Pot.
  5. Steam the Kothimbir Vadi: Close the lid with the pressure valve set to venting. Set the Instant Pot to Steam mode and use an external timer to steam for 12 minutes, as the timer does not work with Steam/Venting mode.
  6. Release and Remove: When the timer goes off, press Cancel and let the Instant Pot sit for 5 minutes before opening. Carefully remove the bowl from the pot.
  7. Cut into Pieces: Cut the steamed batter into small square pieces for pan-frying.
  8. Pan Fry the Vadis: Heat a non-stick skillet over medium heat and add half of the oil. Scatter half the sesame seeds in the pan, then arrange the Kothimbir Vadi pieces on top. Cook for 2 to 3 minutes until the bottoms are golden and crisp. Drizzle remaining oil and sesame seeds on top, then carefully flip and cook the other side for another 2 to 3 minutes until golden and crisp.
  9. Serve: Serve hot with spicy green chutney and ketchup as a snack or appetizer.
  10. Optional Serving Ideas: These vadis also go well alongside dal, rice, and roti in a Maharashtrian thali, or can be packed as a tasty lunchbox or picnic option.

Notes

  • Use fresh cilantro for the best flavor and vibrant green color.
  • Ensure the bowl used for steaming fits inside your Instant Pot insert.
  • Use an external timer for steaming as the Instant Pot timer does not function in Steam/Venting mode.
  • Pan-frying adds a desirable crispy texture but can be skipped for a softer steamed vadi.
  • Adjust green chilies to your preferred spice level.
  • Carom seeds add a subtle aroma and aid digestion, do not skip.
  • The vadis travel well making them a great option for meal prep or picnics.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Instant Pot
  • Cuisine: Maharashtrian Indian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/easy-instant-pot-kothimbir-vadi-savory-steamed-and-pan-fried-cilantro-cakes-recipe/