Kalmi vada

Posted on October 15, 2009. Filed under: Snacks | Tags: , |

Rajasthani food is an colourful and diverse as its glorious heritage. Rajasthanis are very fond of eating and this is reflected in the vast repetoire that they have devised out of fairly ordinarry ingredients. Kalmi vadas are deep fried gram dal crispies that can be enjoyed with a fiery green chutney. You can prepare large vadas as in this reccipe ahead of time and double fry (re-fry) them just before serving. These are perfect as a tea-time or pre-dinner snack.

Preparation Time : 10 mins.
Cooking Time : 15 mins.

Serves 4.

1/2 cup split Bengal gram (chana dal)
1 teaspoon gingergreen chilli paste
1/4 cup onions, finely chopped
1/2 teaspoon chilli powder
1 teaspoon coriander (dhania) seeds, roasted and crushed
1 teaspoon fennel seeds (saunf)
salt to taste
Other ingredients
oil for deep frying
1. Clean, wash and soak the chana dal overnight. Drain completely.
2. Without using any water,grind the soaked chana dal in a blender to make a smooth paste.
3. Add the ginger-green chilli paste, onions, chilli powder, coriander seeds,fennel seeds and salt and mix well.
4. Divide the mixture into 5 equal portions.
5. Take a big katori or a cup and tie a wet muslin cloth around it tightly (as shown in the diagram below).
6. Sprinkle a little water over the muslin cloth and then place one portion of the chana dal mixture on it.
7. Flatten the chana dal mixture lightly using wet fingers to make a 100 mm. (4″) diameter vada of 6 mm (1/4″) thickness.
8. Heat oil in a kadhai, slide the vada in the hot oil and deep fry over a medium flame till light brown colour.
9. Repeat steps 6 to 8 to make 4 more vadas.
10. Cut the vadas into long strips and deep fry again till they are golden brown and crisp. Drain on absorbent paper.
11. Serve hot with green chutney.

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