Kalmi Vada Recipe – How To Make Kalmi Vadas ?

Kalmi Vada Recipe – How To Make Kalmi Vadas ?

 

Kalmi vadas are deep fried vadas made of gram dal. These vadas are made of gram dal, green coriander along with a mix of spices. It can be served steaming hot with green coriander chutney or tomato sauce.  The best thing about this vada is that you can cook and keep the pieces cut beforehand and fry them whenever you want to. It not only makes a tasty snack but also saves up your time.

Here is an easy recipe on how to make kalmi vada with step by step pictures. Enjoy this crispy vada as snacks or appetisers and make your snack time a more fun time.

Directions

Getting ready:
Wash the chana dal and keep them in a bowl drenched in water for 5 to 6 hours. Later, drain out the excess water from them. Put the soaked chana dal in a mixer jar along with 2 tbsp of water and grind them into slightly coarse paste. Transfer it in a bowl.

Kalmi vadaMaking:
Add salt, green chilies, ginger, coriander powder, red chilly powder, green coriander and asafoetida in the dal and mix all the ingredients really well. Mixture for making vadas is now ready.

Kalmi vada
Place a wok on flame and pour enough oil in it to deep fry the vadas. Allow the oil to heat and in the meantime prepare the vadas. For this, cover a bowl with a muslin cloth and tie it from back then wet the cloth with some water.

Kalmi vada
Now pinch a lemon sized amount of mixture and make a round ball of it. Place the mixture on the cloth and flatten it into round vada by pressing it with fingers.

Kalmi vadaCarefully lift the vada from the cloth and drop it in the hot oil. Likewise, make all the vadas and put them in the wok.

Kalmi vada
Once the vadas gets fried from beneath, flip the sides and fry until they become light brown in colour. As the vadas become light brown, drain out them on a plate.

Kalmi vada
Now cut the fried vadas into ½ inch thick long pieces. Put the vadas back in the hot oil and fry them until they become golden brown in colour. Keep the flame on medium so that they become crisp.

Kalmi vada
When the vadas become golden brown, drain out them on a plate. Kalmi vadas are ready.

Kalmi vadaServing:

Serve these crispy and delectable kalmi vadas steaming hot along with green coriander chutney and tomato sauce.

Kalmi Vada Recipe - How To Make Kalmi Vadas ?
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • Chana dal - ½ cup
  • Green coriander – 2 to 3 tbsp
  • Salt - ½ tsp or to taste
  • Red chilly powder - ¼ tsp
  • Green chilies – 2 (finely chopped)
  • Ginger baton - ½ inch (grated)
  • Coriander powder - ½ tsp
  • Asafoetida – less than 1 pinch
  • Oil – to fry the vadas
Instructions
  1. Wash the chana dal and keep them in a bowl drenched in water for 5 to 6 hours. Later, drain out the excess water from them. Put the soaked chana dal in a mixer jar along with 2 tbsp of water and grind them into slightly coarse paste. Transfer it in a bowl.
  2. Add salt, green chilies, ginger, coriander powder, red chilly powder, green coriander and asafoetida in the dal and mix all the ingredients really well. Mixture for making vadas is now ready.
  3. Place a wok on flame and pour enough oil in it to deep fry the vadas. Allow the oil to heat and in the meantime prepare the vadas. For this, cover a bowl with a muslin cloth and tie it from back then wet the cloth with some water.
  4. Now pinch a lemon sized amount of mixture and make a round ball of it. Place the mixture on the cloth and flatten it into round vada by pressing it with fingers.
  5. Carefully lift the vada from the cloth and drop it in the hot oil. Likewise, make all the vadas and put them in the wok.
  6. Once the vadas gets fried from beneath, flip the sides and fry until they become light brown in colour. As the vadas becomes light brown, drain out them on a plate.
  7. Now cut the fried vadas into ½ inch thick long pieces. Put the vadas back in the hot oil and fry them until they become golden brown in colour. Keep the flame on medium so that they become crisp.
  8. When the vadas become golden brown, drain out them on a plate. Kalmi vadas are ready.
  9. Serve these crispy and delectable kalmi vadas steaming hot along with green coriander chutney and tomato sauce.

 

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