Appetizers

Kalmi Vadas

Tracing its roots back to Rajasthan, the Kalmi Vada is yet, another one of their unique savoury snack options. Essentially made with Chana Dal, it’s a magnificent melange of spices easily available at most homes.

Popularly enjoyed with coriander chutney during tea time it also doubles up as a great cocktail snack. To treat the eyes go ahead and shape these fritters in myriads of ways. The sheer fact that it can be deep frozen for up to a month also amplifies its convenience as a go-to snack.

It’s been prominent and relished Holi Special in my husband’s house for the last 22 years. Even though there isn’t anything that traditionally explains the marriage of this culinary delight to the festival of colours, it’s something I’ve grown to love over the years and hope to pass on the tradition to my children well !!!

Crunchy, delicious and high in protein… children and sure to love it…do try it and share your feedback…..

Kalmi Vadas
Course	Snack/ Appetizer
Servings	6 persons (make 24-25 pieces)
Preparation Time	15 min. + 4 hrs soaking time.
Cook time	15 min.
Ingredients for Kalmi Vadas (1 cup = 250 ml)
1 cup	Chana dal
½ cup	Spring onions chopped
¼ th tsp	Hing or asafoetida powder
1 tbsp	Coriander seeds crushed coarsely
1 tsp	Red chilli powder
½ tsp	Turmeric powder
1 ½ tsp	Amchur (raw mango) powder
½ tsp	Cumin seeds
2 tbsp	Besan (gram flour)
2 nos.	Green chilli, finely chopped
1 tsp	Finely chopped ginger
2 tbsp	Finely chopped coriander leaves
	Salt to taste
	Oil for deep frying
For Garnish (optional) Red onions sliced mixed with lemon juice, salt and chilli powder
Instructions for Kalmi Vadas
1.	Wash the chana dal and soak in water for about 4 hrs.
2.	Drain the water. In a food processor coarsely grind ¾ th cup of the dal into a thick paste without water. Add ¼ the cup of dal to the mixture as it is.
3.	Add in the rest of the ingredients and mix well. Adjust the seasonings as per your taste.
4.	Flatten the chana dal mixture into a round patty. Deep fry in hot oil until you obtain a golden brown colour.
5.	Remove them on a tissue paper or newspaper to absorb excess oil.
6.	Once a little cool, cut into wedges. (long strips as shown in the image)
7.	Deep fry the wedges in hot oil once again until crisp. Serve hot with coriander chutney on the side and sliced masala onions on top.