Kalmi Vada with Egg Dip

Instructions

1. 1

   Soak and Drain the Dal

   • Rinse the chana dal under running water until the water runs clear.
   • Soak the dal in 3-4 cups of water for at least 4 to 5 hours, or overnight.
   • Once soaked, drain the dal completely using a colander. Let it sit for 10-15 minutes to ensure all excess water has been removed. This step is crucial for a non-soggy batter.
2. 2

   Prepare the Vada Batter

   • Transfer the drained dal to a grinder jar along with the chopped ginger and green chillies.
   • Grind them into a coarse, thick paste without adding any water. Use the pulse function and scrape the sides of the jar as needed. The texture should be grainy, not smooth.
3. 3

   Mix the Spices

   • Transfer the ground dal paste to a large mixing bowl.
   • Add the finely chopped onion, coarsely crushed coriander seeds, fennel seeds, turmeric powder, red chili powder, hing, chopped coriander leaves, and salt.
   • Mix everything gently with your hands or a spoon until just combined. Do not overmix, as this can make the vadas hard.
4. 4

   First Fry (The 'Kalmis')

   • Heat oil in a kadai or deep pan over a medium flame. To test the oil, drop a tiny bit of batter; it should sizzle and rise to the surface gradually.
   • Lightly grease your palms. Take a portion of the mixture and shape it into a cylindrical log (a 'kalmi'), about 3-4 inches long and 1 inch thick.
   • Carefully slide 3-4 logs into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 7-8 minutes, turning occasionally, until they are firm and a pale golden color. They should be cooked through but not browned.
   • Remove the logs with a slotted spoon and place them on a plate to cool.
5. 5

   Cool and Slice

   • Allow the fried logs to cool down completely for at least 15-20 minutes. This step is essential to prevent them from crumbling when sliced.
   • Once cooled, use a sharp knife to cut the logs diagonally into 1/2-inch thick slices.
6. 6

   Second Fry for Crispiness

   • Increase the flame to medium-high to reheat the oil.
   • Gently add the sliced vadas into the hot oil in batches.
   • Fry for 3-4 minutes, flipping them halfway through, until they turn a deep golden brown and become perfectly crisp on both sides.
   • Drain the finished Kalmi Vadas on a wire rack or paper towels to remove excess oil.
7. 7

   Serve

   • Serve the Kalmi Vada immediately while they are hot and crispy with green chutney, tamarind chutney, or tomato ketchup.