Kothimbir Vadi Spicy Cilantro Cake Instant Pot Recipe

I absolutely love this recipe because it combines the earthy goodness of gram flour with a spicy kick from green chilies and ginger-garlic paste, creating a flavor explosion that’s both comforting and exciting. Plus, using the Instant Pot makes this delicious vadi so quick and easy to prepare, it’s perfect for a weeknight treat or impressing friends at a get-together!

Maharashtrian food is a favorite of mine, and I love infusing its flavors into my kitchen. Kothimbir Vadi is a particular favorite of mine carried over from my childhood.

This classic Maharashtrian dish is a savory, spiced cake made of gram flour, rice flour, and, of course, plenty of kothimbir (cilantro). It is nutritious, packed with protein (the main ingredient is gram flour, which is protein-rich), and very flavorful.

I mean, come on, what’s not to love about a dish that’s demonically delicious and good for you?

Kothimbir Vadi Spicy Cilantro Cake Instant Pot Recipe Ingredients

• Gram Flour (Besan): High in protein and fiber, adds a nutty flavor.
• Rice Flour: Provides lightness and crispiness to the vadi.
• Cilantro (Coriander Leaves): Rich in antioxidants, adds fresh aroma.
• Ginger-Garlic Paste: Imparts spicy warmth and zesty flavor.
• Green Chilies: Adds heat and vitamin C to the dish.
• Turmeric Powder: Anti-inflammatory and adds earthy color.
• Sesame Seeds: Adds crunch and nutty richness, high in minerals.

Kothimbir Vadi Spicy Cilantro Cake Instant Pot Recipe Ingredient Quantities

• 1 cup gram flour (besan)
• 1/4 cup rice flour
• 1 cup finely chopped cilantro (coriander leaves)
• 1 tablespoon ginger-garlic paste
• 2 green chilies, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon baking soda
• 1 tablespoon sesame seeds
• Salt to taste
• 1 tablespoon oil (for the batter)
• Oil for greasing and shallow frying
• 1 1/2 cup water

How to Make this Kothimbir Vadi Spicy Cilantro Cake Instant Pot Recipe

1. In a big mixing bowl, mix together the flour of gram, rice flour, turmeric, red chili powder, and salt. Mix well.

2. Chopped cilantro, ginger-garlic paste, chopped green chilies, cumin seeds, and sesame seeds are added to the dry ingredients. They are stirred in until everything is evenly distributed.

3. Gradually add the water while mixing continuously to make a smooth, lump-free batter.

4. Mix the batter well with 1 tablespoon of oil and the baking soda. Ensure all constituents are thoroughly combined.

5. Coat a round or square baking pan that fits in your Instant Pot with oil. Evenly pour the batter into the oil-coated pan.

6. Cover the dish with foil or a lid that fits the dish. Add 1 cup of water to the Instant Pot and place the trivet inside.

7. Place the dish on the trivet within the Instant Pot. 

Seal the lid. 

Set the valve to the sealing position.

8. Pressure cook for 20 minutes. When the time is up, let the pressure naturally release for 10 minutes before using the quick release for any remaining pressure.

9. Gently take the dish out of the Instant Pot, uncover it, and allow it to cool for a bit. Slice the cooked wadi into either squares or diamond shapes.

10. Pour a small amount of oil into a non-stick frying pan and place it on medium heat. When the oil is hot, carefully add the vadi to the pan. Let it fry, undisturbed, until you see the edges of the vadi turning golden brown and the vadi puffing slightly. At this point, it’s time to flip.Using tongs (or a spatula, if you prefer), turn the vadi over so that the second side can do its fry duty. When that side is puffed and slightly browned, remove the vadi to a paper towel-lined plate and enjoy with your favorite dipping sauce.

Kothimbir Vadi Spicy Cilantro Cake Instant Pot Recipe Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Whisk or mixing spoon
4. Chopping board
5. Knife
6. Baking pan (round or square, suitable for Instant Pot)
7. Instant Pot with trivet
8. Foil or lid for the baking pan
9. Non-stick frying pan
10. Tongs or spatula
11. Paper towels

FAQ

• What is Kothimbir Vadi?Kothimbir Vadi is a traditional snack from Maharashtra. It is made with chickpea flour, fresh cotinumber (cilantro), and spices. Kothimbir Vadi is usually served during tea time or as an appetizer. It can be enjoyed with any chutney or as it is.
• Can I use all-purpose flour instead of rice flour?For binding and crisp texture, use rice flour. If you use all-purpose flour instead, the vadi’s texture may change.
• How do I prevent the vadi from becoming too soft?Do not add too much water to the batter; that is, in effect, a command. The batter must be thick yet pourable, like a cake batter. Otherwise, if you fail to obey, you will not have a successful poured souffle.
• What if I don’t have an Instant Pot?A conventional steaming method can be used in a stovetop steamer or pressure cooker without the weight, taking care to seal the lid properly.
• How long can I store Kothimbir Vadi?An airtight container can store the vadis in the refrigerator for up to 3 days. Regain crispness by reheating them in a hot pan with a little oil.
• Is there a way to make it less spicy?Certainly. Decrease the amount of green chilies and red chili powder, or swap them out for milder peppers, to better match your tastes.
• What accompaniments go well with Kothimbir Vadi?Kothimbir Vadi goes well with green chutney, tamarind chutney, or even ketchup; the accompaniment enhances the flavors of each and every bite.

Kothimbir Vadi Spicy Cilantro Cake Instant Pot Recipe Substitutions and Variations

For gram flour (besan), you can use chickpea flour.
You can use cornstarch or all-purpose flour instead of rice flour for binding.
If you want to decrease the level of spiciness, you can use bell peppers instead of green chilies, chopping them finely.
For a garlic-less choice, you can use just ginger paste as a substitute for ginger-garlic paste.
Poppy seeds can replace sesame seeds to achieve a slightly crunchy texture. They have a nutty flavor and provide ample protein, fiber, calcium, potassium, zinc, and vitamin E and B vitamins—all nutrients that are essential for our health. We can also use them in salads, soups, and baked goods to switch up the flavor. This use of poppy seeds mirrors that of sesame seeds, which are also often found on top of bread.

Pro Tips

1. Sifting the Flours Before mixing, sift the gram flour and rice flour together. This helps to aerate the flours, making the batter smoother and preventing lumps from forming.

2. Resting the Batter After mixing the batter, let it rest for 10-15 minutes before cooking. This allows the flavors to meld and the baking soda to activate, resulting in fluffier vadi.

3. Temperature Control When shallow frying the vadi, ensure the oil is at the right temperature. If it’s too hot, the vadi will brown quickly on the outside but remain undercooked inside. Medium heat is ideal for an even, golden fry.

4. Additional Flavor Boost For an extra depth of flavor, lightly toast the cumin seeds in a dry pan before adding them to the batter. This will enhance their aroma and add a subtle smokiness to the dish.

5. Garnish After frying, sprinkle the vadi with a pinch of chaat masala or a squeeze of fresh lemon juice to add a tangy finish that complements the spicy and savory flavors.