Kalmi Vada, Rajashtani Kalmi Vada
by Tarla Dalal
Added to 207 cookbooks
This recipe has been viewed 86403 times
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.
Khamiri Green Peas Puris , Pyaaz ki Kachori and Kanji Vadas are a few other Rajasthani snacks you are sure to relish.
- 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.
- 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.
- Serve immediately with green chutney.
Nutrient values per vada
|Vitamin A||55.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0.4 mg|
|Folic Acid||12.3 mcg|
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