Rajasthani Kalmi Vada Recipe – Chana Dal Vada
Rajasthani Kalmi Vada, a cherished snack hailing from the vibrant culinary landscape of Rajasthan, is a delightful preparation made from chana dal (Bengal gram). These crispy, golden fritters are packed with flavors from aromatic spices and fresh herbs, making them a perfect accompaniment to your evening chai. Served best with tangy Imli chutney, Kalmi Vada is not just a snack; it’s an experience that brings warmth and joy to your tea time gatherings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1/2 cup |
| Onion | 1 (finely chopped) |
| Garlic | 6 cloves (crushed) |
| Coriander (Dhania) Leaves | Small bunch (chopped) |
| Green Chilli | 1 (finely chopped) |
| Red Chilli Powder | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Salt | As required |
| Sunflower Oil | For deep frying |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150-200 |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Carbohydrates | 15g |
| Dietary Fiber | 3g |
| Protein | 5g |
| Sodium | Varies (depends on added salt) |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30 minutes |
Servings
- Servings: 5
Instructions
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Soak the Dal: Begin your culinary journey by washing the chana dal thoroughly and soaking it in water overnight. This step is crucial as it softens the dal, allowing for better grinding the next day.
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Prepare the Mixture: After soaking, drain the water from the dal and transfer it to a mixer. Grind the dal into a thick, coarse paste, adding only a minimal amount of water to maintain the firmness of the mixture. The texture should be such that it holds its shape well.
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Combine Ingredients: In a mixing bowl, combine the ground chana dal with the finely chopped onion, green chilli, crushed garlic, chopped coriander leaves, cumin seeds, red chilli powder, and the required amount of salt.
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Form the Dough: Mix all the ingredients thoroughly until you achieve a thick and soft dough-like consistency, ensuring even distribution of the spices and herbs.
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Fry the Vadas: Heat sunflower oil in a deep frying pan over medium flame. Once the oil is adequately heated, reduce the flame to a simmer. Take small portions of the kalmi vada mixture and shape them into finger-like fritters using your fingers.
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Fry in Batches: Carefully drop the shaped vadas into the hot oil, ensuring not to overcrowd the pan. Fry them until they turn golden brown and crispy on all sides, about 3-4 minutes per side.
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Drain Excess Oil: Once cooked, remove the fried vadas and place them on a plate lined with absorbent paper to drain any excess oil.
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Serve: Serve the warm Rajasthani Kalmi Vada alongside tangy Imli chutney and a steaming cup of Adrak Chai for a delightful snack that is sure to impress your guests.
This Rajasthani Kalmi Vada recipe is not just a culinary delight but a testament to the rich heritage of Indian cuisine, embodying the flavors and traditions of Rajasthan. Whether enjoyed during a festive occasion or as an everyday treat, these crispy lentil fritters are bound to bring a smile to your face and warmth to your heart. Enjoy this flavorful journey and savor the magic of Rajasthan in every bite!
