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.
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!
18 Responses
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I have just read your receipe of kalmi vada going to try it out today good vege dish thankyou
Hi, can these vadas be baked instead of the second frying? I mean after frying once and cooling and cutting, can it be baked?
Megha, you can bake them but crispness is not the same.
Can I steam instead of frying?
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
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.
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.
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.
Very nice recipe , well explained!
Thank you Manjulaji !
Jaya, Thank you
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…..
Hi man,kalmi vadas looks good.Wil definitely try it.thanks for sharing..
Very interesting items you demonstrate. Awesome.
Can we stir fry after slicing and cutting the vada insread of refrying?
Sarla, Yes but they will not be very crispy, but still tastewill be good
So nice mam..AL the recipes are too good..keep ur good wrk mam..thank u..
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…
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:))