Hot N Crunchy Kalmi Vada

Hot N Crunchy Kalmi Vada - Plattershare - Recipes, food stories and food lovers
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.
4 from 3 votes
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Prep Time2 hours 15 minutes
Cook Time30 minutes
Total Time2 hours 45 minutes
Served As: Snacks
Recipe Cuisine Type: Indian
Recipe Taste: Crunchy, Salty
Calories 238 kcal
Servings 4

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 asafoetida
  • 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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Instructions
 

  • Take all the lentils and clean them.
    Hot N Crunchy Kalmi Vada - Plattershare - Recipes, food stories and food lovers
  • Soak for around 2 to 3 hours. (See Note 1)
    Hot N Crunchy Kalmi Vada - Plattershare - Recipes, food stories and food lovers
  • Drain all excess water. Reserve 1 to 2 Tbsp lentils and grind rest of it coarsely. Do not add any water while grinding. While grinding add very little asafoetida in it. Once the lentils are grounded, add reserved lentils in it.
    Hot N Crunchy Kalmi Vada - Plattershare - Recipes, food stories and food lovers
  • To this add salt, red chilli powder, turmeric powder, coriander powder, coarsely ground fennel seeds, chopped green chilli, ginger and green coriander. Mix everything nicely.
    Hot N Crunchy Kalmi Vada - Plattershare - Recipes, food stories and food lovers
  • Heat oil in a frying pan. When very hot, fry round cakes of the lentils batter.
    Hot N Crunchy Kalmi Vada - Plattershare - Recipes, food stories and food lovers
  • To make round cakes, using your working hand (normally right) put a little batter on your non-working hand (normally left hand). Shape it round and slowly and carefully drop it in hot oil. Similarly, make as many roundels as your frying pan can hold.
    Hot N Crunchy Kalmi Vada - Plattershare - Recipes, food stories and food lovers
  • Increase the flame. Do not touch these for the first 30-40 seconds otherwise, they may break. Flip it carefully. Reduce the flame to medium. Cook from both the sides till golden brown.
  • Like this make all the roundels. This much batter will make 7 to 8 roundels.
    Hot N Crunchy Kalmi Vada - Plattershare - Recipes, food stories and food lovers
  • Let these roundels cool down. Once cool, wrap in aluminum foil and keep in the refrigerator. You can keep these in the refrigerator for up to a month.
    Hot N Crunchy Kalmi Vada - Plattershare - Recipes, food stories and food lovers
  • At the time of serving cut thick strips from the roundels.
    Hot N Crunchy Kalmi Vada - Plattershare - Recipes, food stories and food lovers
  • Again fry these. You can fry them in air fryer also. For this, pre heat air fryer for 15 minutes at the highest temperature. Put strips and fry for 15 to 20 minutes.
    Hot N Crunchy Kalmi Vada - Plattershare - Recipes, food stories and food lovers
  • Serve with love, coriander chutney optional. In this pic, the ones in the left are air fried and the ones toward right are deep fried.
    Hot N Crunchy Kalmi Vada - Plattershare - Recipes, food stories and food lovers

Recipe Notes

  1. 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.
  2. While frying, oil should be very hot. Reduce flame while dropping round cakes. Once added, fry on medium flame.
  3. Do not cut strips when the roundels are hot. They may break. Cut only when completely cool.
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4 from 3 votes

Recipe Nutrition

Calories: 238kcal | Carbohydrates: 41g | Protein: 13g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 62mg | Potassium: 563mg | Fiber: 7g | Sugar: 1g | Vitamin A: 243IU | Vitamin C: 4mg | Calcium: 130mg | Iron: 4mg
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Samira Gupta
Samira Gupta

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