Kalmi 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.

Kalmi Vada | Gram Dal Crispies
Kalmi Vada | Gram Dal Crispies

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

Kalmi Vada | Gram Dal Crispies
Kalmi Vada | Gram Dal Crispies

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.

Kalmi Vada | Gram Dal Crispies
Kalmi Vada | Gram Dal Crispies

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

Kalmi Vada | Gram Dal Crispies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2 dozens

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


  1. Soak both chana and urad dal together overnight. Strain them next morning and grind coarsely in a processor.
  2. Add the remaining ingredients and spices to the batter. Allow the batter to ferment for 2 hours.
  3. 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.
  4. Once cool, slice each roll vertically into 4-5 pieces such that they resemble long finger or crispies.
  5. 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.