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.
Kalmi Vada | Gram Dal Crispies
A make-ahead party starter or can be served as chaat for the mood.
- 2 cups of chana dal (split bengal gram)
- 1 cup of urad dal (split black gram)
- 4-5 green chilli, finely chopped
- 1 1/2 inch ginger, finely chopped
- 2 teaspoon of fennel seeds
- 1/2 teaspoon of whole coriander seeds
- 1/4 teaspoon of red chilli powder
- 1/2 teaspoon of coriander powder
- a pinch of garam masala
- 1/2 teaspoon asafoetida
- salt to taste
- 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.
Source - My sister
You can store the deep-fied rolls after the first frying in freezer for upto 3 weeks.
Easily turn this into a chaat by serving the crispies with yogurt dip & tamarind-jaggery paste.
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