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