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 that was just dal and whole spices. So you must check out how I have made kalmi Vada on Spice your Life!
This is for 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
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 a crispy texture.
Serve hot
Rajasthani Chana Dal Vada
Ingredients
- 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
Instructions
- 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
I have featured the entire list of Sweets and Snacks that you can make for Diwali as a roundup.
Very similar batter is steamed and served in states like Bihar, Madhya Pradesh, they call this Bafauri
Vaishali Sabnani says
Awesome , this is one recipe that I really like , and your wadas have come out excellent . I followed a different recipe , but to tell you the truth , this is one of the best ones !
Suma Gandlur says
Crispy and yummy vadas. This is one of the dishes I liked very much in this week's marathon.
Amara says
Beautifully done Vadas Valli.It's one of the dishes I liked the most out of this weeks marathon.
Harini Rupanagudi says
Sinful and crispy and totally addictive. Kudos to you.
Sushma Pinjala says
Crispy and yummy looking Kalmi Vada. Nicely done
Narmadha says
They have turned out so delicious and crispy. Wish to grab a few