Rajasthani Kalmi Vada (Chana Dal Vada) Recipe
Rajasthani Kalmi Vada is a traditional and beloved snack, perfect for a tea-time indulgence. This deep-fried delicacy boasts a crispy exterior and a soft, flavorful interior. The combination of Chana Dal (Bengal Gram) and aromatic spices makes it a popular choice for evening snacks in Rajasthan. Though similar to the South Indian Masala Vadai, Kalmi Vada features a distinctive texture and unique flavor profile, making it a standout dish for gatherings, festivals, or casual get-togethers. Whether paired with a tangy Imli Chutney or a cup of Adrak Chai (ginger tea), this snack is sure to delight your taste buds!
Cuisine: Rajasthani
Course: Snack
Diet: Vegetarian
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 |
| Oil | For deep frying |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
-
Soak and Prepare the Chana Dal: Begin by washing the chana dal thoroughly and soaking it in water overnight. Once soaked, drain the water and set the dal aside to ensure it is well-drained.
-
Grind the Dal: Transfer the soaked chana dal into a mixer or food processor. Grind it into a thick, coarse paste, adding very little water as needed. The consistency should be firm enough to hold its shape.
-
Prepare the Spice Mix: In a mixing bowl, combine the coarse dal paste with finely chopped onion, green chili, crushed garlic, chopped coriander leaves, cumin seeds, red chili powder, and salt. Mix everything together until you have a thick, cohesive dough-like mixture.
-
Heat Oil for Frying: In a deep frying pan or wok, heat oil on medium heat for frying. Once the oil is sufficiently hot, reduce the flame to a simmer to prevent the vadas from burning too quickly.
-
Shape and Fry the Vadas: Take small portions of the prepared dal mixture and shape them into finger-like vadas using your hands. Carefully drop the shaped vadas into the hot oil, frying in batches to avoid overcrowding. Fry them until golden brown and crispy on all sides, about 4-5 minutes per batch.
-
Drain the Excess Oil: Once fried, remove the vadas from the oil and place them on a plate lined with absorbent paper to drain any excess oil.
-
Serve and Enjoy: Serve the crispy Rajasthani Kalmi Vadas hot, alongside a bowl of tangy Imli Chutney and a steaming cup of Adrak Chai for an authentic Rajasthani tea-time experience.
Pro Tip: For an extra burst of flavor, you can add a pinch of ajwain (carom seeds) or ginger to the dough mixture, giving it an additional zing. Be sure to fry the vadas on medium heat to get the perfect crispy texture without burning them. Enjoy the wonderful crunch and flavor with every bite!
