Kothimbir Vadi Waffles

This is our protein-packed savoury take on Indian waffles.

KOTHIMBIR VADI WAFFLES | SAVOURY CORIANDER WAFFLES

What is Kothimbir Vadi?

Kothimbir Vadi translates to Coriander Squares. It is a delicious savoury snack that hails from the western states of India, Maharashtra.

In the Marathi language (spoken in Maharashtra) ‘Kothimbir’ translates coriander and ‘Vadi’ means wedges, slices or cubes.

This delicious snack is prepared using very basic Indian staple ingredients like gram flour, fresh coriander leaves and spices and usually served as a snack with tea, coffee and chutneys.

First, the batter is steamed, then cut into small cubes and deep-fried to make outer layer crispy and delicious.

Kothimbir Vadi Waffles

With the current climate, we wanted to get creative and wanted to use as much of the vegetable as possible. We have added cauliflower leaves to these vegan savoury waffles to reduce waste.

We are eliminating steaming and frying thus saving time. These require minimal oil as Kothimbir vadi are usually deep fried.

We wanted to pack in as many nutrients as possible so the flour used is gram flour or besan which is protein-packed.

You could also add carrot tops if you do manage to get hold of fresh vegetables

The batter is almost identical to what I use to make chilla.

These Indian healthy savoury waffles are superb for lunch. As they are waffle shaped they are a fun and ideal way to get children eating nutritious food.

What goes in Kothimbir Vadi Waffles

● Gram flour also known as besan which adds tons of protein to this recipe.

● Cauliflower leaves OR Coriander leaves.

● Peanut powder adds a beautiful crunch and flavours. Grind peanuts in a coffee grinder.

● Semolina to add crispy texture to the waffles.

● Ginger-chilli-garlic paste to spices up the dish and flavours.

● Spices powders such as red chilli and turmeric powder.

● Kasoori methi, in a traditional recipe, doesn’t require but in this waffles recipe, it brings that amazing taste as cauliflower leaves are tasteless.

● Ajwain known as carom seeds to help in digest and for great flavours.

● Mustard and cumin seeds for tempering.

● Oil, any oil will work fine but groundnut or peanut oil brings that extra flavours.

● Baking soda

How to make Kothimbir Vadi Waffles step by step pictures

1 . In a big bowl mix gram flour, semolina, peanut powder, spices powders, salt, kasoori methi, ajwain and cauliflower/coriander leaves.

2 . Add water gradually and prepare a batter with pancake pouring consistency.

3. Prepare the tempering by heating oil in a small pan, add both seeds and once they pop pour it on the ready batter.

4. Preheat a waffle maker according to manual.

5. Apply little oil using pastry brush on the waffle maker plates, make sure you apply the oil on the closing plate too.

6. Add baking soda in the batter and mix so well.

7. Pour some batter into hot and oiled plates, close and let the waffles cook.

8 . It will take about 5-6 minutes waffles to cook all over and turn crispy outside.

9. Remove and serve hot.

Tips and Variations

You may add some fresh spinach or methi leaves along with coriander or cauliflower leaves.

If the batter gets too thin, add more gram flour and spices.

A waffle maker or alternatively use a toasted sandwich maker

Can I make these waffles in advance?

These waffles are best eaten fresh and cannot be made in advance as they will harden.

If you have waffles leftover or they go hard, then tear them up and add to Kadhi .

Top or serve these Indian waffles with:

These waffles are really tasty even if eaten on its own, but one can serve with homemade chilli sultana sauce, or raw mango, chilli and garlic dip .

We have topped the waffles with chopped red onion and fresh parsley

Try some of our other leftover recipes:

1. Leftover Khaman Dhokla Chaat prepared with leftover khaman dhokla.

2. Dal Methi Paratha made using leftover dal.

3. Loaded Cauliflower Mash Cheese Balls prepared using leftover cauliflower mash.

KOTHIMBIR VADI WAFFLE

Ingredients

• 1 cup gram flour besan
• ⅓ cup cauliflower or coriander leaves finely chopped
• 1 tbsp. semolina
• 2 tbsp. peanuts ground
• salt to taste
• ½ tsp. turmeric powder
• 1 tsp. chilli powder red
• oil
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds
• Pinch baking soda
• 1 tbsp. ginger-garlic-chilli paste
• Pinch carom seeds- ajwain ptional
• Pinch kasoori methi optional

Instructions

• In a bowl combine leaves, gram flour, semolina, peanut powder, salt, red chilli and turmeric powder, kasoori methi, ajwain and chilli-ginger-garlic paste.
• Add water little by little and make a pancake consistency batter.
• Heat very little oil in a pan, add mustard and cumin seeds.
• Once they pop add tempering in a batter.
• Mix well and leave it 5 minutes.
• Add baking soda and whisk vigorously.
• Heat a waffle machine according to its manual.
• With a pastry or basting brush apply little oil on both waffles plate.
• Pour the batter into the waffle plates.
• Let the waffles cook for at least 4-5 minutes or until nicely golden.
• Remove it from the waffle maker.
• Serve hot with chutney or sauce.
• Garnish the waffles with freshly chopped coriander and finely chopped onion.
• For a variation, you can use garlic and red chilli chutney or coconut chutney.
• Enjoy!

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

KOTHIMBIR VADI WAFFLE

Ingredients

• 1 cup gram flour besan
• ⅓ cup cauliflower or coriander leaves finely chopped
• 1 tbsp. semolina
• 2 tbsp. peanuts ground
• salt to taste
• ½ tsp. turmeric powder
• 1 tsp. chilli powder red
• oil
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds
• Pinch baking soda
• 1 tbsp. ginger-garlic-chilli paste
• Pinch carom seeds- ajwain ptional
• Pinch kasoori methi optional

Instructions

• In a bowl combine leaves, gram flour, semolina, peanut powder, salt, red chilli and turmeric powder, kasoori methi, ajwain and chilli-ginger-garlic paste.
• Add water little by little and make a pancake consistency batter.
• Heat very little oil in a pan, add mustard and cumin seeds.
• Once they pop add tempering in a batter.
• Mix well and leave it 5 minutes.
• Add baking soda and whisk vigorously.
• Heat a waffle machine according to its manual.
• With a pastry or basting brush apply little oil on both waffles plate.
• Pour the batter into the waffle plates.
• Let the waffles cook for at least 4-5 minutes or until nicely golden.
• Remove it from the waffle maker.
• Serve hot with chutney or sauce.
• Garnish the waffles with freshly chopped coriander and finely chopped onion.
• For a variation, you can use garlic and red chilli chutney or coconut chutney.
• Enjoy!

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This Seviyan Kheer recipe (Vermicelli Kheer) is a deliciously creamy milk based dessert that hails from South Asia. This easy and quick sweet dish is ready in only 15 minutes. If you want to make this without milk, then you can make Meethi Seviyan too.

• What is Kheer?
• Quick Seviyan Kheer
• The Difference between Seviyan Kheer and Sheer Khurma
• Ingredients for Seviyan Kheer recipe
• Can I make this recipe vegan?
• How to make Seviyan with condensed milk
• Sweet Vermicelli with evaporated milk
• How to make Seviyan Kheer in Instant Pot
• Storage and freezing instructions
• Pro Tips:
• How to make Seviyan Kheer step by step and video recipe
• FAQs
• Other Indian milk sweets

What is Kheer?

Kheer is a sweet dish from South Asia, particularly served in India and Pakistan. Its primary base is boiled milk and sugar which then can have a number of variations.

These include rice, vermicelli, tapioca, paneer, semolina, oats, quinoa and sabudana kheer. This is the traditional recipe for rice kheer .

We love milk-based Indian sweets and these are some of our favourite kheer recipes: Rice Kheer Pressure Cooker + Instant Pot , Moriyo Phool Makhana Kheer, Shahi Mango Paneer Kheer, Instant Pot Doodh Poha Kheer

Kheer is often made for special occasions but is easy enough to be made for a quick dessert too!

Quick Seviyan Kheer

This recipe has many different names. Seviyan Kheer is also called Vermicelli Kheer, Sevai Kheer, Semiya Kheer, Vermicelli Payasam or Semiyan Payasam in South India and it is often eaten during religious festivals. However, it can also be enjoyed at any time of the year because it comes together just in few minutes.

My Mum taught me how to make this delicious Indian dessert a few years back, and sometimes I have had sweet cravings after a spicy meal, this easy recipe for kheer always came to the rescue.

This super easy quick seviyan kheer is a straightforward recipe and can be made with pantry ingredients.

It is prepared with by simmering whole milk with ghee roasted vermicelli and sugar and flavoured with cardamom and nutmeg powder and topped it up with slivered nuts.

I love eating this kheer whilst it is hot but it is also delicious cold.

The Difference between Seviyan Kheer and Sheer Khurma

There is a lot of confusion between these two similar-looking desserts which uses almost similar ingredients and method, however, there is quite significant differences between them.

Seviyan kheer is popular amongst every culture and made during many festivals and required fewer ingredients. For seviyan kheer even thicker vermicelli works fine too.

Whereas Sheer Khurma is popular amongst the Muslim community and often made during Eid all over the world. Eid celebrations are incomplete without this delicious and rich Sheer Khurma.

It is mainly prepared with very fine and thin vermicelli which often called nylon seviyan, lots of nuts, dates and sugar and saffron is added for that unique flavour. Basically, sheer khurma means milk with dates.

In sheer khurma, first nuts are fried in ghee and later added to the recipe. Once the dish is made, a ghee tempering with either clove or cardamom poured the dessert.

Traditionally, sheer khurma is served warm.

Did you know you can prepare Sheer Khurma in Instant Pot too? Try our 1 minute vermicelli kheer recipe or semiya payasam now, you won’t be disappointed.

Ingredients for Seviyan Kheer recipe

All ingredients for can be easily found in indian grocery stores.

Full ingredients with measurements are available in the recipe card below at the end of this post

1. Vermicelli Noodles – these are basically thin noodles. I use normal thickness vermicelli. Toasting the vermicelli before adding to the milk removes the rawness and lends great colour. It is sold as whole wheat vermicelli. For ease, buy the roasted semiya variety rather than unroasted variety to save on time. Use leftovers to make vermicelli upma.

2. Milk – using whole milk or full cream milk is best as you get the creamiest kheer with a thicker consistency but you can also use skimmed or semi-skimmed.

3. Ghee – you can easily buy pure ghee or make homemade ghee using butter.

4. Sugar – use white granulated sugar to keep the white colour however, you can use brown sugar too.

5. Nutmeg and cardamom powder – for flavours and lends beautiful aroma, cardamom especially is part of any quintessential Indian dessert.

6. Nuts – aka dry fruits in India. I have used almond and pistachio but for health reasons such as allergies, you can hold off the nuts. Don’t have any nuts on hand, use milk masala instead. Some optionally add in golden raisins too, but I prefer mine without.

Optional – saffron strands.

Can I make this recipe vegan?

Yes, this seviya kheer recipe is easily made vegan by replacing the ghee with vegan ghee or oil and using non dairy milk such as almond milk, coconut milk, oat milk or cashew milk.

How to make Seviyan with condensed milk

​ Although, condensed milk is not the first choice to sweeten the dessert, you can use condensed milk instead of normal milk. However, omit the addition of sugar.

Sweet Vermicelli with evaporated milk

Evaporated milk is not condensed milk, in some countries, it is known as ‘unsweetened condensed milk’ however it’s consistency is not the same.

It is a shelf-stable canned cow’s milk product where about 60% of the water has been removed from fresh milk.

This milk is not sweet therefore you have to use sugar or other sweeteners in the recipe.

Addition of evaporated milk makes this kheer creamy, rich and speed up the recipe and saves lots of time.

Once the seviyan are roasted, add evaporated milk and sugar together and cook only a minute or so and turn off the heat and transfer the kheer in a bowl to prevent sticking it to the base of the pan.

How to make Seviyan Kheer in Instant Pot

You can also use the instant pot pressure cooker to make sevai kheer. You can use the dump and start method if you have bought pre-roasted vermicelli or use saute mode to fry off the vermicelli first.

If using raw vermicelli, select saute mode and add ghee and vermicelli to the inner pot. Saute until golden brown. Pour in the milk, cardamom powder and sugar and mix well, ensuring there is no vermecelli stuck to the bottom of the pot.

Close the lid, and move the pressure valve to sealing position. Select Porridge mode and set the timer to around 7 minutes. Once done, allow for natural pressure release.

Storage and freezing instructions

As this delicious vermicelli pudding is a milk-based dessert, it is best eaten fresh. This kheer can be stored in a refrigerator for a couple of days, 3-4 days, in an airtight container.

Do not store at room temperature if you reside in a hotter climate. You may freeze the kheer for a couple of weeks if you like.

Thaw in the fridge then gently reheat on stove or microwave before eating.

Pro Tips:

While roasting the seviyan, keep an eye on it as it thin vermicelli burns quickly. Stick to a low flame

Add a little kewra or rose water at the end to add a gorgeous fragrance and flavour to the semiya payasam recipe.

Use single or double cream or half and half for an extra indulgent treat, but only add it when you add sugar to prevent it burning. You’ll get a more creamy texture.

If you are using evaporated milk, don’t cook kheer for longer it will stick to the bottom of the pan.

You may add cashew nuts, charoli/chironji or raisins too.

Add more milk if kheer gets too thick to achieve a thinner consistency. This happens as the kheer cools.

How to make Seviyan Kheer step by step and video recipe

1. First melt ghee in a medium size and wide mouth heavy bottom pan.

2. Add broken vermicelli noodles (smaller pieces will be easier to eat)

3. Roast on low heat.

4. When golden brown and aromatic, remove the vermicelli strands in a plate or bowl.

5. In the same pan add milk, boil for 3-4 minutes on medium flame and add roasted seviyan.

6. Simmer on medium heat for 4-5 minutes, keep stirring.

7. Add sugar and cook further couple of minutes or until it reaches your desired consistency.

8. Flavour the kheer with cardamom and nutmeg powder, garnish it with chopped nuts.

For seviyan kheer recipe, nuts do not require frying. However, if you don’t like raw nuts you can fry them before roasting the seviyan.

Vermicelli noodles are made of whole wheat flour and water and come in different varieties of thickness. These pasta are available in any Indian or Pakistan food stores, also available in major British supermarkets too.

There are no hard and fast rules to enjoy this dish, have it how you like it. If I make it in the winter I serve it hot and if in the summer, I love to have it chilled. This kheer is best enjoyed after having Paneer Tikka Biryani or pair it with Tofu Dum Kali Mirch , Indian vegetable curry and Mande Roti .

Other Indian milk sweets

See our full list of Indian Milk Desserts

Doodh Pak – Gujarati style rice pudding

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Seviyan Kheer (Sweet Vermicelli with Milk)

Equipment

• pan

Ingredients

• ½ cup vermicelli broken
• 2 cup whole milk
• ½ cup sugar
• 1-2 tablespoon ghee clarified butter
• 3 tablespoon slivered nuts almond and pistachio
• ½ teaspoon cardamom and nutmeg powder

Instructions

• Heat ghee in a heavy-based pan or kadai.
• Add seviyan and roast till golden brown and aromatic on low heat.
• Remove it in another plate.
• In the same pan add milk, bring it to boil and cook the milk for 3-4 minutes.
• Now add roasted seviyan and mix well.
• Simmer the mixture another 5 minutes on medium heat.
• Add sugar and cook 1 minute.
• Flavour the kheer with cardamom and nutmeg powder.
• Garnish the dessert with slivered nuts.
• Serve hot or cold.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.