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Showing posts with label maharashtra recipe. Show all posts
Showing posts with label maharashtra recipe. Show all posts

Thursday, April 7, 2016

Oats Kothimbir Vadi ( And a Happy Gudi Padwa/Ugadi to All )

Kothimbir Chi Vadi. This healthy steamed snack from Maharashtra is a wonderful 4 pm friend. Yep, that's when the hunger pangs begin to strike when you are particular about your meal times.  And if you have had a wonderfully light lunch, this is exactly when you are tempted to binge on those super oily samosas/bhajjis/ pakoras . End result ? Not only you end up undoing all the good work, you are also saddled with those tiny guilt pangs that keep bothering you for the rest of the day.

That is why it is very much important to ensure that snacking remains healthy. And this super healthy version of the 'Kothimbir Vadi' is my tribute to the 'World Health Day'. Substituting most of the gram flour with oats is just one way of adding more of oats  to one's diet without compromising on that very important aspect - taste ! Oats contain a specific dietary fiber called beta-glucan which helps to lower bad cholesterol levels.

This recipe is a 'no onion no garlic recipe' which is apt for people who usually avoid these ingredients during fasting. One can also serve it during the ongoing navratri festival.

Read on for the recipe -

Preparation Time - 30 mins

Ingredients -

  • 2 cups finely chopped coriander leaves
  • 4 tbsp powdered oats
  • 1 tbsp besan
  • 1 tbsp rice flour ( optional during navratri )
  • 2 tsp yogurt
  • 1 tsp lemon juice
  • 1 tsp chili powder ( adjust as per taste )
  • 1 tsp canola oil
  • 1 tsp sugar
  • 1 tsp grated ginger
  • a pinch of baking powder
  • salt to taste
  • 1/5 tsp turmeric

For seasoning -

  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp sesame seeds
  • 1 sprig curry leaves
  • a pinch of asafoetida
  • 1 tsp canola oil

Preparation - Take all the ingredients into a mixing bowl. Knead into a firm and smooth dough. Keep aside for 15 mins.

Cooking - Roll the dough into cylindrical shapes.

Boil water in a steamer. Once it gets to steaming, steam the dough at medium high for 15 mins.

Remove and keep aside till it cools down. Cut into small bite sized circles.

Heat the remaining oil in a wok. Add the mustard and cumin seeds, followed by the asafoetida, curry leaves and sesame seeds.

Add the vadis and toss gently to ensure that each and every bite is coated with the aromatic seasoning.

Serve hot with some tea.

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