Kalmi Vada

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A perfect accompaniment for tea on a cold winter’s day, this Rajasthani delicacy is also surprisingly very easy to prepare. Made with a coarsely blended batter of chana dal, perked up with green chillies, onions, dhania seeds, etc., Kalmi Vada has a wonderfully crunchy texture and stimulating flavour, which make it a challenge to stop with one serving! In order to achieve that ideal texture, you need to make sure the chana dal is ground coarsely and not too finely.

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Preparation Time:    Cooking Time:     Makes 10 vadas
Show me for vadas


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

For Serving
green chutney

  1. Combine the chana dal and ¼ cup of water in a mixer and blend to a coarse mixture.
  2. Transfer the mixture into a bowl, add all the remaining ingredients and mix well.
  3. Divide the mixture into 10 equal portions and shape each portion into a 37 mm. (1½”) diameter round, flat vada.
  4. Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from both the sides.
  5. Serve immediately with green chutney.

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 01 Apr 15 01:48 PM

A perfect snack or a starter recipe made out of chana dal and spices. I serve these immediately once fried with green chutney on a cold winter day or during monsoon..