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Kalmi Vada

kalmi-vada

Remember to always fry the Kalmi Vada on a medium flame. Also be careful to not burn them. Sliced vadas can be stored in the freezer for about a month.

Ingredients
Split chickpeas (chana dal) (½ cup)
Coriander leaves (hara dhania), finely chopped (2 to 3 tbsp)
Green chillies (hari mirch), finely chopped (2)
Salt (to taste)
Lal Mirch Red Chilli Powder (½ tsp)
Garlic (lahsun) paste (2 to 4)
Onion (½ cup)
Ginger (adrak), grated (½-inch piece)
Cumin seeds (jeera) powder (½ tsp)
Asafoetida (hing) (a pinch)

Procedure:
step-1
Overnight-soak the chana dal in water. Grind or blend the soaked dal to make a fine paste.

step-2
To the chana dal paste, add the green chillies, the Lal Mirch Red Chilli Powder, garlic paste, finely chopped onions, jeera powder, hing and salt and mix properly.

step-3
Divide the mixture into equal portions. Take one portion and shape it into a vada by flattening it out on your palm.

step-4
Heat oil in a kadhai. Slide the vada into the hot oil and deep-fry till it is light brown in colour.

step-5
Repeat with all the other portions.

step-6
Cut the vadas into long strips and deep-fry again till they are golden brown and crisp.

serving tip
Serve hot with coriander chutney.