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A creative twist on the classic Rajasthani Kalmi Vada! Crispy lentil fritters are stuffed with a savory boiled egg, making for a protein-packed, delicious snack. Perfect with a side of spicy green chutney.
For 8 servings
Prepare the Dal and Eggs
Grind the Vada Mixture
Combine and Season
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A creative twist on the classic Rajasthani Kalmi Vada! Crispy lentil fritters are stuffed with a savory boiled egg, making for a protein-packed, delicious snack. Perfect with a side of spicy green chutney.
This rajasthani recipe takes 50 minutes to prepare and yields 8 servings. At 278.08 calories per serving with 11.52g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Stuff and Shape the Vadas
Deep Fry the Vadas
Serve
For a vegetarian version, replace the boiled egg with a cube of paneer (Indian cottage cheese) mixed with spices like chaat masala and chopped mint.
To reduce oil, shape the vadas and cook them in an air fryer at 180°C (355°F) for 15-20 minutes, flipping halfway through, until golden and crisp. Brush them with a little oil before air frying.
Increase the number of green chillies or add a pinch of garam masala to the dal mixture for an extra kick of heat and flavor.
Combining chana dal (split chickpeas) and eggs creates a high-protein snack that is essential for muscle repair, growth, and overall body function. Protein also helps in keeping you full for longer.
Chana dal is a great source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish provides key nutrients like iron and folate from the lentils, and Vitamin D, B12, and choline from the eggs, which are vital for energy production and brain health.
One Egg Stuffed Kalmi Vada contains approximately 160-190 calories, depending on the size and the amount of oil absorbed during frying.
It's a mix. The chana dal and eggs make it rich in protein and fiber. However, since it is deep-fried, it is also high in fat and calories. It's best enjoyed in moderation as a treat. For a healthier option, try the air-fried variation.
Yes, you can prepare and shape the vadas and store them in an airtight container in the refrigerator for up to 24 hours before frying. For best results, fry them just before serving to retain their crispiness.
The most common reason for a watery mixture is not draining the dal properly. To fix it, you can add 1-2 tablespoons of gram flour (besan) or rice flour. This will absorb the excess moisture and help bind the mixture.
Absolutely! You can easily make a vegetarian version by stuffing the vadas with spiced paneer, a mixture of mashed potatoes and peas, or even just shaping them plain like traditional Kalmi Vadas.
Traditionally, Kalmi Vada is served with a spicy Rajasthani green chutney made with coriander, mint, garlic, and green chillies. It also pairs wonderfully with sweet and tangy tamarind chutney.