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Kothambir Vade


For green coconut chutney:


Heat oil in a kadai. Saute onions and garlic till soft. Mix gramflour, water, turmeric, asafoetida, salt and chilli-ginger paste and add gradually to the kadai. Stir to make even batter. Stir for 2 mins. Add coriander leaves. Cook further and stir till the mixture leaves the side of the vessel. Spread in a greased tray to 1/2 inch thickness. Level and allow to cool. Cut into squares. Shallow fry kothambir vade with little oil to golden brown at time of serving. Serve with chutney. Prepare green coconut chutney by blending all the ingredients together in a mixer.
Yields 24 pieces
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