kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada |
by Tarla Dalal
કાલમી વડા - ગુજરાતી માં વાંચો (Kalmi Vada, Rajashtani Kalmi Vada in Gujarati)
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kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with 30 amazing images.
Rajasthani Kalmi Vada is a crispy, savory snack made from gram flour. Learn how to make kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada |
Kalmi Vada is a popular Rajasthani snack known for its crispy texture and rich flavors. It is made from coarsely ground chana dal (split Bengal gram), flavored with a blend of aromatic spices like fennel, green chilies, ginger, and garlic.
The dal is soaked, ground, and mixed with spices, then shaped into thick flat discs or vadas. These are first lightly fried until golden and then cut into slices. The slices are deep-fried again for a crunchy, golden exterior. Rajasthani kalmi vada is often served hot with green chutney or khajur imli chutney, making it a perfect tea-time snack or starter.
In order to achieve that ideal texture, you need to make sure the chana dal is ground coarsely and not too finely. Chana dal kalmi vada is a perfect accompaniment for tea on a cold winter’s day, it is also very easy to prepare. It's a popular street food in Rajasthan and is enjoyed by people of all ages.
Matar ki kachori , Pyaaz ki Kachori and Mirchi vada are a few other Rajasthani snacks you are sure to relish.
pro tips to make kalmi vada: 1. If the batter has become too thin then add a little besan to adjust the consistency of the batter. 2. Double frying the vada makes them super crispy and delicious. 3. Blend the vada mixture coarsely for pleasant mouthfeel and taste.
Enjoy kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with detailed step by step photos.
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Kalmi Vada, Rajashtani Kalmi Vada recipe - How to make Kalmi Vada, Rajashtani Kalmi Vada
Soaking Time: 3 hours Preparation Time: Cooking Time: Total Time:
8Makes 8 vadas
For kalmi vada- To make kalmi vada recipe, combine the soaked chana dal, ginger, garlic and green chillies in a mixer jar.
- Blend it to a coarse mixture without adding any water. Transfer the mixture into a deep bowl.
- Add all the remaining ingredients and mix well. Divide the mixture into 8 equal portions.
- Take a portion of the mixture and shape it into round, flat vada using wet hands.
- Heat the oil in a deep non-stick kadhai and deep-fry a few vadas at a time on a medium flame, till they turn light golden brown in colour from both the sides.
- Drain on an absorbent paper. Cut each vada vertically into 3 slices.
- Again deep fry a few slices on a medium flame, till they turn golden brown and crispy from both the sides.
- Drain on an absorbent paper. Repeat steps 6 to 8 to deep fry remaining vada slices.
- Serve kalmi vada immediately with green chutney.
Kalmi Vada, Rajashtani Kalmi Vada recipe with step by step photos
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kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | then do try other Rajasthani snacks also:
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See the below image of list of ingredients for making kalmi vada.
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To make kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | in a mixer jar, add the soaked chana dal (split bengal gram). Chana dal, also known as split chickpeas, is the primary ingredient in Rajasthani Kalmi Vada. It provides the base for the vadas, contributing to their texture and flavor.
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Add 1 inch ginger (adrak). Ginger's distinct taste complements the savory flavors of the vada, providing a well-rounded and satisfying experience.
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Add 4 to 5 garlic (lehsun) cloves. Garlic in Rajasthani Kalmi Vada adds a strong, pungent flavor that complements the other spices and ingredients in the dish.
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Add 3 green chillies chopped. Green chilies add a complex layer of heat and flavor.
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Blend it to a coarse mixture.
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Transfer the mixture into a deep bowl.
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Add 1 tsp coarsely crushed fennel seeds (saunf). Fennel seeds have a slightly sweet and warm flavor that complements the savory notes of the vadas.
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Add 1 tsp chilli powder. Chilli powder plays a crucial role in adding heat, flavor, and authenticity to Rajasthani Kalmi Vada. By adjusting the amount of chilli powder used, you can customize the spiciness of the dish to your liking.
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Add 2 tsp coriander-cumin seeds (dhania-jeera) powder. Coriander and cumin seeds powder create a dynamic and flavorful combination that elevates the taste of Rajasthani Kalmi Vada.
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Add a pinch of asafoetida. Hing is known for its digestive properties. It helps to reduce bloating, flatulence, and indigestion.
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Add 1½ tbsp lemon juice. The acidity of lemon juice can help to break down the oiliness of the vadas, making them less greasy.
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Add 1 tsp sugar. The sweetness from the sugar helps to balance the savory and spicy elements of the vada. It creates a harmonious taste profile that is both enjoyable and satisfying.
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Add ¼ cup finely chopped coriander (dhania).
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Add ½ cup shredded spinach (palak). Spinach imparts a vibrant green color to the vadas, making them visually appealing.
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Add salt to taste.
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Mix well.
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Divide the mixture into 8 equal portions.
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Take a portion of the mixture.
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Shape it into round, flat vada using wet hands.
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Heat the oil in a deep non-stick kadhai and deep-fry a few vadas at a time.
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Deep fry them on a medium flame, till they turn light golden brown in colour from both the sides.
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Drain on an absorbent paper.
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Cut each vada vertically into 3 slices.
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Again, deep fry a few slices on a medium flame, till they turn golden brown and crispy from both the sides.
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Drain on an absorbent paper.
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Serve kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | immediately with green chutney.
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If the batter has become too thin then add a little besan to adjust the consistency of the batter.
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Double frying the vada makes them super crispy and delicious.
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Blend the vada mixture coarsely for pleasant mouthfeel and taste.
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Accompaniments
Nutrient values (Abbrv) per vada
| Energy | 101 cal |
| Protein | 5.4 g |
| Carbohydrates | 16.6 g |
| Fiber | 4.1 g |
| Fat | 1.5 g |
| Cholesterol | 0 mg |
| Sodium | 21.2 mg |
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