Bajra Greens Wadi

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Cooks in: 20 Minutes Serves: 2 People

Kothambir Wadi is a famous Maharashtrian delicacy made with besan/gram flour, lots of coriander leaves and spices. I used bajra flour, methi and palak leaves along with the above ingredients and it became a complete meal by itself! Enjoy this healthy, spicy, aromatic and crispy snack along with a cup of masala chai!




  1. Mix all the ingredients well and keep aside for 10 minutes. The greens will leave water and it will be absorbed by the flour mixture.
  2. Now, if required add water little by little ( a tbsp at a time), and make a soft dough.
  3. Grease a plate and spread the dough evenly.  Steam for 12 to 15 minutes.
  4. Switch off and let it cool completely. Cut into desired shapes.
  5. Heat a pan and temper mustard seeds and cumin seeds in oil.
  6. Transfer the cut wadis to the pan and saute on low heat till they become crisp. Flip them in between carefully so that they do not break.
  7. Serve warm will tomato ketchup/Chutney/raitha.

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    1. Hi Meera, you can use roasted chana dal flour/pottukadalai maavu/ sattu instead of besan. This will give the same result.

  1. Thank you for the recipe. It turned out delicious! Btw didn’t have the right size plate to into my steamer, so shaped vadai like patties and steamed

    1. Hi Kavitha,
      Thanks so much for the validation and sharing your experience. Shape doesn’t matter as long as we get perfectly cooked vadis.

      1. Thank you.

        The wading turned out yummy. It turned a little dry, I am assuming may be I steamed it more than needed.

        1. Hi Deepti,
          Glad to know that they turned out well. I suggest you had 2 tbsp of water to the dough before steaming if it is too thick. This should give a moist wadis. Thanks so much for sharing your experience.

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