Kalmi Vada recipe-Rajasthani kalmi vada recipe
Kalmi Vade is a fried lentil patty made with soaking chana dal and coarsely ground with Indian spices. This kalmi vade is very crispy as they are double fried. It tastes best when served with coriander mint chutney and imli or meethi saunth. Kalmi Vada has a wonderfully crunchy texture and stimulating flavor.
Ingredients:
- 1 cup split Bengal gram (chana dal)
- 1-inch ginger
- 2 green chilis
- Salt to taste
- Oil for frying
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Method:
- Wash chana dal and soaked for 3 hours and drain water after soaking.
- Add soaked dal into the mixer jar and add salt, ginger, green chilis and blend coarsely.
- The texture of dal should be a bit grainy.
- Heat the oil and over high heat, put it as many balls as come in without touching, turn about 10 seconds, and lower the heat.
- Cook till firm on both sides, but not brown.
- When cool, slice into 1/2 inch thick slices.
- Before serving, deep-fry the slices, first over high heat then lower the heat till crisp golden brown.
- Take them out over a paper towel.
- Kalmi vadas are ready to serve.
- Serve this green Chutney or tomato sauce.
- Note:
- kalmi Vadas can be prepared ahead of time. Double fry vadas just before serving, slice vadas(before double frying) can be refrigerated for 2- 3 days or frozen for about one month.
