Air Fryer
Air Fryer Kothimbir Vadi
Traditionally, these cakes are steamed and then shallow fried or deep fried in the pan. Making them in the air fryer makes them less greasy and uses way less oil.
Ingredients:
- 2 cups cilantro or coriander leaves finely chopped
- 1 cup chickpea flour or besan
- 2 tbsp. rice flour
- 1 green chilli finely chopped
- 1 tsp. ginger paste
- ½ tsp. turmeric
- ½ tsp. red chilli powder
- ½ tsp. ground coriander
- 1 tbsp. sesame seeds
- 2 tsp. lemon juice
- salt to taste
- water as needed
- 2 tsp. oil for brushing
Directions:
- In a mixing bowl, combine the chopped coriander leaves with chickpea flour and rice flour. green chilli, ginger paste, turmeric, red chilli powder, sesame seeds, hing, lemon juice and salt.
- Gradually add just enough water (about ¼th cup) to make a thick dough. It should hold together when pressed, not runny.
- Grease a small plate or cake tin and spread the mixture evenly, about half an inch thick. Steam for 6-10 minutes on medium heat until a knife inserted comes out clean. Let it cool completely.
- Once cooled, cut the steamed vadi into squares or diamonds.
- Preheat the air fryer at 180C or 360F for 3 minutes. Brush the vadi pieces with a little oil and place them in the air fryer basket in a single layer.
- Air fry at 180C or 360F for 8–10 minutes, flipping halfway and applying oil on the other side, till golden and crisp.
- Serve kothimbir vadi or savory cilantro cakes hot with chutney or sauce of choice. They are so good that they will be gone in minutes.
- You can also pan fry these (shallow fry or deep fry) after steaming and then serve.