Kalmi vadas/ Kalmi wada is from Rajasthan Cuisine, on the 4th day of Blogging Marathon, under traditional theme, I choose Rajasthani traditional and very popular appetizer i.e. Kalmi Vada.. …
Preparation time: 10 Minutes+ 6 hours
These days kalmi vada is very popular in anywhere specially North regions i.e. Haryana, U.P, Delhi and more places where you easily get this vada at road side or chaat shop as street food. They serve this vada as dahi bhalla chaat or sometimes mix with dahi bhalla. You can prepare a platter of chaat with kalmi vada, for this just place vada, spread tamarind chutney, green chutney and curd. Sprinkle salt, black pepper, chaat masala, roasted cumin powder and red chili powder. Garnish with potatoes, coriander, green chili, pomegranate and sev. Otherwise you can serve this tasty and crispy vada with sauces as tea time snacks. You can store this for 3-4 days in airtight jar. Crispy and tasty kalmi vada are very easy to prepare and easy to serve in both form.
Cooking time: 15-20 Minutes
Serving: 25 small Pieces (6)
1 Cup Bengal Gram/ Chana Dal
1/2 Tsp. Green Chili Paste
1 Tsp. Fennel Powder
1/2 Tsp. Red Chili Powder
1/4 Tsp. Asafoetida
1 Tsp. Coriander Powder
Salt to Taste
Oil for Deep Frying
|Combine all ingredients in dal|
|Give shape of oval and flatten with palm.|
|Deep fry till to golden|
|Serve as Chaat|
Wash and soak the lentil/ dal in water for 6-8 hours or overnight. Grind the dal with little water as chunky paste. Place the paste into separate platter, add other ingredients except oil. Mix well as dough. Heat the sufficient oil in wok for deep frying on high flame. Take the small portion of batter and give the shape of oval and flatten with palm. Place this vada one by one in kadai till to golden on medium flame. Drain out and cut into 4 pieces and again deep fry for few minutes. Drain out on tissue paper and sprinkle little chaat masala.
How to Serve
You can serve this vada’s as snack with tea and sauces.
You can serve this vada’s as papri or dahi bhalla chaat with green chutney, imli, dahi, and spices.