Kalmi Vada Recipe | Rajasthani Chana Dal Vada

Kalmi Vada or green gram crispies is a great snack. It can be made ahead by partially frying for a kitty party. And then deep fried again for crispy snack or starter.

Last week I posted Paneer Do Pyaza recipe made by my sister and I got a lot of traffic for that. This week I am presenting another of my sister’s speciality, Kalmi Vadas.

They are typically a Rajasthani dish served with spicy coriander-mint chutney as snacks or starters pre-dinner.

But in the cities of Southern UP like Allahabad, it is primarily enjoyed as a chaat topped with yogurt dip & jaggery-tamarind chutney.

Today I am going to showcase the snack version, the chaat version will follow soon.

It is utterly delicious and you just can’t eat one.

How to Make Kalmi Vada at Home in Simple Steps?

Print Recipe

Kalmi Vada

A make-ahead party starter or can be served as chaat for the mood.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizer, Snack

Cuisine: Indian, Vegetarian

Keyword: Quick & Easy

Servings: 12 people

Ingredients

• 2 cup chana dal split bengal gram
• 1 cup urad dal split black gram
• 4-5 green chili finely chopped
• 1½ inch ginger finely chopped
• 2 tsp fennel seeds saunf
• ½ tsp whole coriander seeds
• ¼ tsp red chili powder
• ½ tsp coriander powder dhania powder
• a pinch all spice powder garam masala
• ½ tsp asafetida hing
• to taste salt

Instructions

• Soak both chana and urad dal together overnight. Strain them next morning and grind coarsely in a processor.
• Add the remaining ingredients and spices to the batter. Allow the batter to ferment for 2 hours.
• Lightly wet your palm and shape the batter into oval rolls. Deep fry each roll into golden brown till half done. Allow them to cool.
• Once cool, slice each roll vertically into 4-5 pieces such that they resemble long finger or crispies.
• Deep fry the sliced fingers again, crisping them nicely. Serve hot with chutney and some sprinkled chaat masala.

Notes

1. You can store the deep-fied rolls after the first frying in freezer for upto 3 weeks.
2. Easily turn this into a chaat by serving the crispies with yogurt dip & tamarind-jaggery paste.