By: Payal
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Kalmi Vada is a traditional Rajasthani snack loved for its crisp texture and earthy flavour. Made with lentils and spices, it is deep-fried and served hot with tangy green chutney.
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1 cup chana dal (Bengal gram)
1/3 cup dhuli moong (husked green gram)
1/3 cup dhuli urad (husked black gram)
1/3 cup arhar (yellow lentils)
1 tbsp salt1/2 tsp heeng (asafoetida)
1 tsp chilli powder
1/2 tsp meetha soda
2 tsp ajwain seeds
Oil for frying
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Wash the four dals thoroughly. Soak them together in water for 4 to 5 hours. This ensures the lentils soften well for grinding later.
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Grind the soaked dals without adding water. The paste should be dough-like and slightly grainy. Avoid making it too smooth to keep the crunch intact.
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Mix the remaining spices and ingredients into the paste. Shape into slightly flat rounds about 2 to 3 inches (6 cm) wide for even cooking.
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Heat oil on high. Fry the rounds briefly for 10 seconds on each side, then lower heat. Cook until they turn firm but do not let them brown.
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Cool the vadas slightly, then cut into 1/2-inch slices. Deep-fry again until crisp and golden. Serve hot with hari chutney or any tangy dip.
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For More Vada Recipes Click Here:
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