How to make Kothimbir Wadi with Cheese Sauce -

The popular Maharashtrian fresh coriander flavoured snack served with a delicious cheese sauce.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh coriander leaves (ताज़ा हरा धनिया), Gram flour (besan) (बेसन)

Cuisine : Maharashtrian

Course : Snacks and Starters

For more recipes related to Kothimbir Wadi with Cheese Sauce checkout Kothimbir Wadi, Kothimbir Wadi, Kothimbir Vadi - SK Khazana, Healthy Kothimbir Vadi - SK Khazana . You can also find more Snacks and Starters recipes like Makai Sarson Samosa Til Ke Cheese Toasts Appam Stuffed Eggplant Rings-SK Khazana

Kothimbir Wadi with Cheese Sauce

Kothimbir Wadi with Cheese Sauce Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kothimbir Wadi with Cheese Sauce Recipe

  • Fresh coriander leaves chopped 2 cups

  • Gram flour (besan) 1 cup

  • Green chillies finely chopped 5

  • Yogurt 2 tablespoons

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Jaggery (gur) grated 1½ teaspoons

  • Ginger-garlic paste ½ teaspoon

  • Oil 2 tablespoons + for greasing

  • Sesame seeds (til) 1 teaspoon

  • Asafoetida a pinch

  • Mustard seeds ½ teaspoon

  • Carom seeds (ajwain) ½ teaspoon

  • Scraped coconut 2 tablespoons + for garnishing

  • Cheese sauce -

  • Grated cheese ½ cup

  • Butter 2 tablespoons

  • Refined flour (maida) 2 tablespoons

  • Milk 3-4 tablespoons

  • Salt to taste

  • Black peppercorns crushed 5-6

  • Fresh cream 2 tablespoons


Step 1

Heat 4 cups water in a steamer.

Step 2

Mix together coriander leaves, green chillies, gram flour, yogurt, salt, turmeric powder and jaggery and ginger-garlic paste in a bowl. Add sufficient water to make a thick batter, ensuring that the consistency is not too thin. Adjust salt.

Step 3

Grease a thali with little oil. Pour the batter into the greased thali.

Step 4

Place it in the steamer and steam on high heat for fifteen to twenty minutes or till firm and cooked. Check by inserting a skewer into the wadi and if it comes out clean, then it is cooked. Remove, cool and cut into 1 inch diamonds.

Step 5

Heat two tablespoons oil in a small non-stick pan and add sesame seeds, asafoetida and mustard seeds and carom seeds. When they splutter add the wadi and two tablespoons scarped coconut. Toss well.

Step 6

For the cheese sauce heat butter in a non-stick pan, add refined flour and sauté for one minute. Add milk and mix well so no lumps are formed.

Step 7

Add cheese and mix well. Add salt, pepper and fresh cream and mix.

Step 8

Transfer kothimbir wadi into a serving plate. Sprinkle some scraped coconut on top and serve immediately with cheese sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.