A perfect attribute for tea on a cold winter’s day, this Rajasthani delicacy is also surprisingly very easy to prepare.
Made with a coarsely melded batter of chana dal, perked up with onions, green chillies, dhania seeds, etc., Kalmi Vada has a wonderfully crunchy composition and stimulating flavour, which make it a challenge to stop with one serving!
In order to achieve that perfect texture, you need to make sure the chana dal is ground coarsely and not too finely.
- 1/2 cup chana dal (split bengal gram), soaked for 3 hours and drained.
- 1 tsp ginger-green.chilli paste.
- 1/4 cup finely chopped onions.
- 1/2 tsp chilli powder.
- 1/2 tbsp roasted and crushed coriander (dhania) seeds.
- 1 tsp fennel seeds (saunf).
- Salt to taste.
- oil for deep-frying
- Combine the chana dal and ¼ cup of water in a mixer and blend to a coarse mixture.
- Transfer the mixture into a bowl, add all the remaining ingredients and mix well.
- Divide the mixture into 10 equal portions and shape each portion into a 37 mm. (1½") diameter round, flat vada.
- In a deep, wide and a non-stick kadhai, heat up the oil. And deep-fry a few vadas at a time on a medium flame, till they turn golden brown in colour from both of their sides.
- Serve immediately with green chutney or cilantro chutney.
- Always fry the Kalmi Vada on a medium flame. Sliced vadas can be stored in the freezer for about at least 15 days.
- In order to achieve that perfect texture, you need to make sure the chana dal is ground coarsely and not too finely
- To make more nutritious, you can mix moong, urad and arhar dal.