Kalmi Vada

By: Manjula Jain

December 25, 2023

Serving : 6 people

Rate this recipe:

5 from 1 vote

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Kalmi Vada

Kalmai Vadas are crispy and delicious appetizer. Fried patties made with lentil and potatoes, can be a delightful treat for any party or a tea time snack.

Kalmi Vada

Ingredients

  • 1/2 cup chana dal
  • 1/4 cup split moong Dal
  • 1-1/2 medium size boiled and mash potatoes this should be about 3/4 cup of mashed potatoes
  • 2 chopped green chili adjust to taste (hari mirch)
  • 1 tbsp chopped ginger (adrak)
  • 3/4 tbsp salt adjust to taste
  • 1/2 tbsp crushed black pepper
  • 2 tbsp crushed coriander (dhania)
  • 1/8 tbsp asafetida (hing)
  • 2 tbsp chopped cilantro (hara dhania)
  • Oil to fry

Instructions

  • Wash and soak chana and moong dal in four cups of water at least for four hours or more, after soaking dal will be about two times in the volume.
  • Blend dal coarsely, add water if needed to blend but not more than 2-3 tablespoons. I use Food processor; it does a good job for blending dal coarsely without much water.
  • Next mix all the ingredients together; this will make soft and crumbly dough.
  • Divide the dough into 7-8 equal parts and make them into patties.
  • Heat the oil in frying pan over medium high heat; frying pan should have about 1” of oil.
  • Note: Kalmi Vadas are double fried.
  • Fry the patties until they are golden brown it should take about 5-6 minutes.
  • Take them out over paper towel and let them cool of to the room temperature, now cut patties into four pieces.
  • Fry them again over medium high heat till they are golden brown. Take them out over paper towel.
  • Kalmi vadas are ready.
  • To enhance the taste serve vadas with hari cilantro chutney.

Notes

Note
Kalmi Vadas can be prepared ahead of time. Double fry Vadas just before serving, sliced Vadas (before double frying) can be refrigerated for 2-3 days or freezzed for about one month.

Kalmi Vada

Kalmi Vada

Kalmai Vadas are crispy and delicious appetizer. Fried patties made with lentil and potatoes, can be a delightful treat for any party or a tea time snack.
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer
Cuisine Indian
Servings 6 people

Ingredients
  

  • 1/2 cup chana dal
  • 1/4 cup split moong Dal
  • 1-1/2 medium size boiled and mash potatoes this should be about 3/4 cup of mashed potatoes
  • 2 chopped green chili adjust to taste (hari mirch)
  • 1 tbsp chopped ginger (adrak)
  • 3/4 tbsp salt adjust to taste
  • 1/2 tbsp crushed black pepper
  • 2 tbsp crushed coriander (dhania)
  • 1/8 tbsp asafetida (hing)
  • 2 tbsp chopped cilantro (hara dhania)
  • Oil to fry

Instructions
 

  • Wash and soak chana and moong dal in four cups of water at least for four hours or more, after soaking dal will be about two times in the volume.
  • Blend dal coarsely, add water if needed to blend but not more than 2-3 tablespoons. I use Food processor; it does a good job for blending dal coarsely without much water.
  • Next mix all the ingredients together; this will make soft and crumbly dough.
  • Divide the dough into 7-8 equal parts and make them into patties.
  • Heat the oil in frying pan over medium high heat; frying pan should have about 1” of oil.
  • Note: Kalmi Vadas are double fried.
  • Fry the patties until they are golden brown it should take about 5-6 minutes.
  • Take them out over paper towel and let them cool of to the room temperature, now cut patties into four pieces.
  • Fry them again over medium high heat till they are golden brown. Take them out over paper towel.
  • Kalmi vadas are ready.
  • To enhance the taste serve vadas with hari cilantro chutney.

Notes

Note
Kalmi Vadas can be prepared ahead of time. Double fry Vadas just before serving, sliced Vadas (before double frying) can be refrigerated for 2-3 days or freezzed for about one month.
Tried this recipe?Let us know how it was!

Comments

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    Alzira
    November 4, 2017 at 6:32 am

    I have just read your receipe of kalmi vada going to try it out today good vege dish thankyou

    Meghna Lakhani
    February 14, 2017 at 3:54 am

    Hi, can these vadas be baked instead of the second frying? I mean after frying once and cooling and cutting, can it be baked?

      Manjula Jain
      February 14, 2017 at 8:52 am

      Megha, you can bake them but crispness is not the same.

    Poornima
    August 28, 2016 at 3:43 am

    Can I steam instead of frying?

      Manjula Jain
      August 29, 2016 at 4:55 pm

      Poornima, you can steam still it will taste good but it can not be crispy, will be your recipe, come up with different name and share with me

    Vandana Mathur
    August 19, 2016 at 10:34 pm

    Looking very tempting. Will try it for sure. I love to watch your videos az well, as they are detailed, and explain all the steps clearly.

    Simona
    July 28, 2016 at 11:50 pm

    I am not Indian and is very hard for me to understand the indian terms you use for different ingredients of your receipes. I would like to try them since I love indian food but may be yoy could mention in parenthesis the english equivalent of the ingredient? Thank you.

      Manjula Jain
      July 29, 2016 at 5:42 pm

      Simona, I use the name of the ingredients in English and then mention in hinde. But in some of my older recipes I keep using hing instead of asafetida.

    Jaya Shah
    July 24, 2016 at 8:21 pm

    Very nice recipe , well explained!
    Thank you Manjulaji !

      Manjula Jain
      July 25, 2016 at 11:42 pm

      Jaya, Thank you

    Chetna L
    July 24, 2016 at 10:59 am

    Wow…. The recipe is looking really tempting… I am planning to add it in my Rakshabandhan Menu…. This would also let me prepare a day earlier saving my festive time…. Thank you so much…..

    Supritha
    July 24, 2016 at 10:01 am

    Hi man,kalmi vadas looks good.Wil definitely try it.thanks for sharing..

    Prema srinivasan
    July 24, 2016 at 7:23 am

    Very interesting items you demonstrate. Awesome.

    Sarla
    March 20, 2016 at 4:00 pm

    Can we stir fry after slicing and cutting the vada insread of refrying?

      Manjula Jain
      March 22, 2016 at 9:51 pm

      Sarla, Yes but they will not be very crispy, but still tastewill be good

    viji
    October 31, 2015 at 8:42 am

    So nice mam..AL the recipes are too good..keep ur good wrk mam..thank u..

    Ashna Shaikh
    August 5, 2015 at 1:24 am

    Thanks so much for ur recepie… We all enjoyed it with imli chatni and tomato sauce.

    I made a lil alterations… Instead of just ginger paste i added ginger garlic paste and added a pinch of garam masala… This Made the recepie more tasty…

    Sony
    December 2, 2012 at 6:41 pm

    Manjulaji,

    Thank you so much for all the awesome recipes. I made kalmi vada this weekend and it was a huge party favorite. Thanks for explaning everything in detail and taking the time for us newbies. Your efforts are much appreciated:))

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