Name: Hot N Crunchy Kalmi Vada
Prep time: 135 min
Cook time: 30 min
Total time: 165 min
Ingredients: 1 cup Bengal Gram (split, (chana dal) (200 g)); 2 tbsp Black Gram (split and husked (white urad dal)); 2 tbsp Green Gram (split and husked (yellow moong)); 2 tbsp Red Gram (split and husked (Arhar Dal)); 1 Pinch Asafetida; Salt (as per taste); 1/2 tsp Red Chili Powder (as per taste); 1 tsp Coriander Powder; 2 tsp Fennel Seeds (coarsely grounded); 1 tsp Turmeric Powder; 1-2 Green Chillies (finely chopped, as per taste); 1 tsp Ginger (or as per taste, finely chopped); 2 tbsp Coriander (finely chopped)

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Hot n Crispy Kalmi Vada is one of our favourite snacks. It is a popular party starter served with green coriander chutney. Crispy Kalmi Vada is my Mom Lakshmi Guptas specialty. Passionate about cooking, no party or get together at her place is complete without some of her signature dishes. The caterer may get any number of items but she ensures to make some things herself.

Kalmi Vada is one such item. Here, of course, I am sharing her recipe of Kalmi Vada only. Slightly deviating from the recipe but I would like to mention here one thing that I am fortunate to be a daughter as well daughter in law of two excellent cooks. Yes, both my mother and mother in law are known in their respective families for their cooking skills.

Kalmi Vada is a snack which has a crunchy outer layer with a soft centre. These are fried lentil dumplings made in two stages. At the first stage, round cakes are fried. Then at the second stage, these roundels are cut in strips and refried. With time, I have started using air fryer for the second time frying, though Mom still fries them only.

Once the roundels are made you can keep them in the refrigerator even up to a month. Whenever required just take out cut strips, fry and serve. This way it becomes an easy and handy party starter too.

Normally, Kalmi Vadas are made of Split Bengal Gram (Chana Dal) by adding lot many spices, ginger, green chilli etc. But here she also adds other lentils along with Split Bengal Gram. These lentils are added in very little quantity rendering tremendous crispiness and crunchiness on the outer layer, softness in the inside portion, at the same time retaining the authentic taste of Bengal Gram. Add roughly 1/4th of other lentils for every 1 cup of Split Bengal Gram.

I may not be able to do justice by explaining here in words what difference these lentils add to Kalmi Vada. You need to make it yourself to experience that taste and crunch. These are extremely easy to make as, unlike other vadas, you don't have to beat the batter after grinding. Just soak, grind and make.

Lentils are grounded coarsely and not finely. In fact, you can see some of the lentils in the batter too. For this, keep a spoonful of lentils aside and grind the rest of it. After grinding add that spoonful lentils in it. This is because if by chance you grind the lentils too much then you have those whole ones for your rescue. Just a tip, not necessary to do so.

Since the batter is coarse, you can easily keep it on your palm, give it a round shape and leave it in the frying pan. It does not stick to your hands. Aunthetic Kalmi Vadas are extremely spicy, typical Delhi Chaat style. But you can adjust spices as per your taste buds. We make it without onion and garlic. But yes a lot of ginger, green chilli and cilantro are added which imparts its flavour.

Prep Time 2 15

Cook Time 30

Total Time 2 45

Served AsSnacks

CuisineIndian

Recipe Taste Crunchy, Salty

Servings

Ingredients

Instructions

Notes

In winters you may soak it for 3 to 4 hours. But do not soak much else it would become too soft and we want little crisp lentils for making Kalmi Vadas.
While frying, oil should be very hot. Reduce flame while dropping round cakes. Once added, fry on medium flame.
Do not cut strips when the roundels are hot. They may break. Cut only when completely cool.

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