Thursday, December 31, 2009

Kothmeer Wadi (Coriander Cutlet)

Here’s wishing everybody a very Happy New Year !

I am writing my blog after a long break. Actually, my computer had a break-down ! The hard disc had crashed and due to which I lost a lot of my text documents (including my recipes). I will now have to retype them all over again. Luckily, all the photos were saved. I now have a new hard disc and so here I am !

Kothmeer Wadi 006

Kothmeer Wadi - Steamed Roll

Kothmeer Wadi  fried

Kothmeer Wadi - Lightly fried slices

Kothmeer Wadi as the name suggests, is a typical Maharashtrian dish. This is very tasty dish/snack It is generally prepared when coriander leaves are available in plenty. I prepared this last week and thought I shall share this with you.

Ingredients :

Channa Dal (yellow split gram)

¾ cup

Corriander leaves

1 big bunch

Cummin (jeera) seeds

1 tsp

Green chillies

3- 4

Coconut scrapings (optional)

2 tbsps


a pinch


to taste


  1. Clean and wash channa dal ( yellow split gram) and soak it in water for two hours. Drain. Then grind it coarsely without adding water.
  2. Clean and wash coriander leaves (use the stems too if they are tender) and drain and chop it finely and keep aside.
  3. Grind cumin, garlic, green chillies, asafoetida and coconut scrapings (if using) with a little water to a fine paste.
  4. Now mix the (1, 2, & 3) ground gram, chopped coriander leaves, and the ground paste. Add salt.
  5. Mix well.
  6. Take half the quantity of this mixture and roll it with hand to form a thick roll as in the above picture. Alternatively, this mixture can be tightly filled upto the brim in a coffee mug (lined with a little oil) and the mug overturned with a sharpjerk to get a neat roll.
  1. Once all the rolls are made (roughly 2-3 rolls) steam them (without the whistle) in a cooker for 15 minutes
  2. When cooled, cut each roll into ¾” slices.
  3. Fry these slices on both sides with a little oil in a frying pan till lightly brown.
  4. Serve hot.


These slices, when cooled can be preserved in the fridge for a few days. The slices need not be fried all at once.

This dish can be served as a side dish or as a snack by itself.