KOTHIMBIR WADI – Most Popular Maharashtrian Snacks

Coriander has multiple health benefits as it is a wonderful source of dietary fiber. Bengal gram flour is a good protein source and is rich in fibre. Yoghurt being a probiotic is also a great substitute for milk. It improves digestion and boosts immunity. Asafoetida also known as hing is a good source of fibre and has several anti viral and anti bacterial properties. Seeds of mustard plant are rich source of minerals such as calcium, magnesium, phosphorous and potassium.


  • Gram flour – 1 tbsp.
  • Coriander leaves ( chopped) – 1 cup.
  • Green chilies ( chopped)- 2
  • Turmeric powder – 1/4 tsp.
  • Asafoetida  – a pinch
  • Mustard seeds -1/2 tsp.
  • Yoghurt – 1 tbsp.
  • Salt –  to taste
  •  oil  – 1/2 tsp.


Step 1 : Heat water in a steamer.
Step 2 : Mix together the coriander leaves, green chilies, gram flour, yoghurt, salt, turmeric powder and in a bowl. Add sufficient water to make a thick batter, ensuring that the consistency is not too thin. Adjust salt.
Step 3 : Pour the batter into a greased plate. Place it in the steamer and steam on high heat for 10 min or till firm and cook.
Step 4 : Check by inserting a skewer into the wadi and if it comes out clean, then it is cooked. Remove, cool and cut into 2.
Step 5 : Heat the oil in a small nonstick pan and add the , asafoetida and mustard seeds. When they splutter add the wadi. Toss well. And serve.