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 |
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| Course | Snack/ Appetizer |
| Servings | 6 persons (make 24-25 pieces) |
| Preparation Time | 15 min. + 4 hrs soaking time. |
| Cook time | 15 min. |
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| 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 |
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Instructions for Kalmi Vadas |
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| 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.
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| 6. | Once a little cool, cut into wedges. (long strips as shown in the image)
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| 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. |
Tip:- These vadas can be half fried and frozen for up to 2 weeks. Thaw and refry whenever required.
