Egg Stuffed Kalmi Vada

Instructions

1. 1

   Prepare the Dal and Eggs

   • Wash the chana dal thoroughly under running water. Soak it in ample water for at least 4 to 6 hours, or overnight.
   • In a separate saucepan, place the eggs and cover them with cold water. Bring to a rolling boil, then reduce heat and simmer for 10-12 minutes to hard-boil them.
   • Immediately transfer the boiled eggs to an ice water bath to stop the cooking process. Once cool, peel the eggs and carefully slice them in half lengthwise. Set aside.
2. 2

   Grind the Vada Mixture

   • Drain the soaked chana dal completely using a colander. It's crucial to remove as much water as possible.
   • Transfer the drained dal to a grinder or food processor. Add the roughly chopped ginger, garlic cloves, green chillies, and fennel seeds.
   • Grind the mixture to a coarse, thick paste. Do not add any water. Scrape down the sides as needed to ensure even grinding. The texture should be grainy, not smooth.
   • Transfer the ground paste to a large mixing bowl.
3. 3

   Combine and Season

   • To the dal paste, add the finely chopped onion, chopped coriander leaves, coarsely crushed coriander seeds, red chili powder, turmeric powder, asafoetida, and salt.
   • Mix everything together thoroughly with a spoon or your hands until well combined. The mixture should be stiff enough to hold its shape.
4. 4

   Stuff and Shape the Vadas

   • Divide the vada mixture into 8 equal portions.
   • Lightly grease your palms with a little oil. Take one portion of the mixture and flatten it into a disc about 3 inches in diameter.
   • Place one half of a boiled egg, yolk-side down, in the center of the disc.
   • Carefully fold the dal mixture over the egg, ensuring it is completely covered. Gently press and roll between your palms to form a smooth, oval-shaped vada with no cracks.
5. 5

   Deep Fry the Vadas

   • Heat the oil in a deep kadai or pan over medium heat. To check if the oil is ready, drop a tiny piece of the mixture into it; it should sizzle and rise to the surface steadily.
   • Carefully slide 3-4 stuffed vadas into the hot oil, one by one. Do not overcrowd the pan.
   • Fry for 7-9 minutes, turning them occasionally, until they are a deep golden brown and crispy on all sides. Maintain a consistent medium flame to ensure they cook through.
   • Once fried, use a slotted spoon to remove the vadas and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Repeat the frying process for the remaining vadas.
6. 6

   Serve

   • Serve the Egg Stuffed Kalmi Vadas immediately while they are hot and crispy with a side of spicy green chutney, tamarind chutney, or tomato ketchup.