Rajasthani Chana Dal Vada | How to make Kalmi Vada

Kalmi Vada is a traditional Rajasthani chana dal vada made with chana dal and spices. This is typically served as tea time snack.

Though I have read about it and seen it, the first time I tasted it was in our office when we had invited a cook to prepare authentic Rajasthani khana for an occasion. I later even saw this during our Delhi BM Meet in the Street food we had.

I knew it is very much our Masala Vadai, but double fried to become very crispy. Since I have to make two different recipes, I checked how else I can make Masala vada differently. Yes, just like we have plain dal vada for pooja time, I saw Vaishali had shared a version which was just dal and whole spices. So you must check out how I have made kalmi Vada on Spice your Life!

This is for the Day 5 in the Mandatory Week for BM#104 Sweets & Snacks, I have Kalmi Vada with just Dals.

Week 1 – Sweets (Indian Halwas)

Day 1 is Carrot Coconut Milk Halwa
Day 2 is Singhara Ka Atta Halwa
Day 3 is Kuttu Ka Halwa
Day 4 is Rajgira Halwa
Day 5 is Sweet Potato Halwa
Day 6 is Akhrot Ka Halwa

Week 2 – Snack from the same State (Rajasthan)

Day 1 is Rajasthani Mirchi Vada
Day 2 is Pudina Tikoni Paratdar Mathri
Day 3 is Matar Kachori
Day 4 is Rajasthani Methi Mathri
Day 5 is Pyaz ki Kachori
Day 6 is Kanji Wada

Week 3 – Snack of our choice (Rice based Traditional Snacks)

Day 1 is Kai Murukku
Day 2 is Sakinalu
Day 3 is Seepu Seedai
Day 4 is Aval Murukku
Day 5 is Mundhiri Murukku
Day 6 is Spinach Murukku

Week 4 – Mandatory Week

Day 1 is Andhra – Pudina Pappu Chekkalu
Day 2 is Gujarat Andhra – Tawa Handvo
Day 3 is Madhya Pradesh – Ratlami Sev
Day 4 is Maharashtra – Microwave No Oil Kothimbir Vadi

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Step By Step Pictures to make Kalmi Vada

Rajasthani Chana Dal Vada

1 cup Chana Dal
1 tsp Fennel Seeds
1 tsp Coriander Seeds
2 tsp Red Chili Powder
A Pinch Asafoetida / Hing
Salt to taste
Cooking Oil for deep frying

How to make Dal Kalmi Vada

Wash and soak the chana dal for at least 4 hours.
Drain the water and grind it coarsely. Add the whole spices, and pulse it a couple of times.
Add red chili powder, hing and salt.
Pat down as regular vadas and deep fry. When it gets cooked to golden, remove.
Continue with the rest of the batter. Remove and let it cool down.
Then using a sharp knife, cut into long pieces.
Deep fry again to crispy texture.
Serve hot

Rajasthani Chana Dal Vada

Kalmi Vada is a traditional Rajasthani chana dal vada made with chana dal and spices. This is typically served as tea time snack.

• CourseSnacks
• CuisineRajasthan
• By Cook MethodDeep Fried
• OccasionEvening Snack
• By DietVegetarian
• Dish TypeStreet Food
• KeywordTea Time Snack

Ingredients

• 1cup Chana Dal
• 1tsp Fennel Seeds
• 1tsp Coriander Seeds
• 2tsp Red Chili powder
• A Pinch Asafoetida / Hing
• Salt to taste
• Cooking Oilfor deep frying

Instructions

1. Wash and soak the chana dal for at least 4 hours.
2. Drain the water and grind it coarsely. Add the whole spices, and pulse it a couple of times.
3. Add red chili powder, hing and salt.
4. Pat down as regular vadas and deep fry. When it gets cooked to golden, remove.
5. Continue with the rest of the batter. Remove and let it cool down.
6. Then using a sharp knife, cut into long pieces.
7. Deep fry again to crispy texture.
8. Serve hot

 

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Posted in: Indian Cook