Kalmi Vada

Kalmi Vada

 

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.

 

Ingredients

  • 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

  

Method

  • 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.

 

 

Tip

  • 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.

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