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.
- 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
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.
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.
Introduction
Kalmi vada is a popular Indian snack known for its crunchy texture and flavorful taste. This deep-fried delight is made from a blend of lentils and spices, offering a perfect balance of taste and nutrition. In this article, we will explore the origins, health benefits, and a step-by-step recipe of kalmi vada.
What is Kalmi Vada?
Kalmi vada is a traditional Indian snack made from ground lentils, spices, and herbs, formed into patties and deep-fried until golden and crispy. It is often served with chutneys and makes for a delicious tea-time treat.
The History of Kalmi Vada
Kalmi vada has its roots in Rajasthan, where it is a beloved snack enjoyed during festivals and special occasions. Its unique preparation and flavorful taste have made it popular across India.
Health Benefits of Kalmi Vada
Rich in Protein: Made from lentils, kalmi vada is an excellent source of plant-based protein.
High in Fiber: The lentils provide dietary fiber, which aids in digestion and promotes satiety.
Nutrient-Rich: This snack contains essential vitamins and minerals, including iron, folate, and magnesium.
Simple Kalmi Vada Recipe
Ingredients:
- Chana dal (split chickpeas)
- Moong dal (split green gram)
- Urad dal (split black gram)
- Spices (cumin, coriander, red chili powder)
- Fresh herbs (coriander leaves, green chilies)
- Oil for frying
Method:
- Soak the Lentils: Soak chana dal, moong dal, and urad dal for several hours or overnight.
- Grind the Mixture: Drain the lentils and grind them into a coarse paste with spices and herbs.
- Form Patties: Shape the mixture into small patties.
- Deep Fry: Heat oil in a pan and deep-fry the patties until they are golden and crispy.
- Serve: Serve hot with mint chutney or tamarind chutney.
Tips for Making the Best Kalmi Vada
- Ensure the lentils are soaked adequately to achieve the right texture.
- Grind the mixture coarsely for a crunchy bite.
- Fry on medium heat to ensure even cooking and prevent burning.
Serving Suggestions
Kalmi vada can be enjoyed on its own or served with a variety of chutneys and dips. It pairs well with mint chutney, tamarind chutney, or even a simple yogurt dip.
Storing and Reheating Kalmi Vada
Store leftover kalmi vada in an airtight container in the refrigerator for up to two days. Reheat in an oven or on a pan to retain the crispiness.
FAQs Frequently Asked Query
What are the main ingredients of kalmi vada?
Kalmi vada is made from a blend of chana dal, moong dal, urad dal, and spices.
Can kalmi vada be made gluten-free?
Yes, kalmi vada is naturally gluten-free as it is made from lentils and spices.
Is kalmi vada healthy?
Yes, kalmi vada is a nutritious snack high in protein and fiber, though it should be consumed in moderation due to its deep-fried nature.
What is the best way to serve kalmi vada?
Kalmi vada is best served hot with chutneys like mint, tamarind, or yogurt dip. Aloo Tikki
Can I make kalmi vada in advance?
Yes, you can prepare the lentil mixture in advance and store it in the refrigerator until you are ready to fry.
Is kalmi vada vegan?
Yes, kalmi vada is a vegan-friendly snack as it contains no animal products.
Conclusion
Kalmi vada is a delicious and crunchy Indian snack that is both satisfying and nutritious. By following our detailed kalmi vada recipe, you can easily prepare this traditional treat at home. Whether enjoyed with chutneys or on its own, kalmi vada is sure to become a favorite in your household.
Similar Recipes from Manjula's Kitchen: Aloo Tikki, Besan Ka Puda, Paneer Pakora, Vegetable Cutlets
Comments
Leave a CommentComment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.
Leave a Reply
You must be logged in to post a comment.
Alzira
November 4, 2017 at 6:32 amI 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 amHi, 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 amMegha, you can bake them but crispness is not the same.
Poornima
August 28, 2016 at 3:43 amCan I steam instead of frying?
Manjula Jain
August 29, 2016 at 4:55 pmPoornima, 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 pmLooking 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 pmI 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 pmSimona, 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 pmVery nice recipe , well explained!
Thank you Manjulaji !
Manjula Jain
July 25, 2016 at 11:42 pmJaya, Thank you
Chetna L
July 24, 2016 at 10:59 amWow…. 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 amHi man,kalmi vadas looks good.Wil definitely try it.thanks for sharing..
Prema srinivasan
July 24, 2016 at 7:23 amVery interesting items you demonstrate. Awesome.
Sarla
March 20, 2016 at 4:00 pmCan we stir fry after slicing and cutting the vada insread of refrying?
Manjula Jain
March 22, 2016 at 9:51 pmSarla, Yes but they will not be very crispy, but still tastewill be good
viji
October 31, 2015 at 8:42 amSo nice mam..AL the recipes are too good..keep ur good wrk mam..thank u..
Ashna Shaikh
August 5, 2015 at 1:24 amThanks 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 pmManjulaji,
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:))