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Crispy, twice-fried fritters from Rajasthan made with a spiced chana dal batter. These savory, crunchy snacks are perfect for tea time and best enjoyed with a zesty green chutney.
Soak and Drain the Dal
Prepare the Vada Batter
Mix the Spices
Crispy, twice-fried fritters from Rajasthan made with a spiced chana dal batter. These savory, crunchy snacks are perfect for tea time and best enjoyed with a zesty green chutney.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 324.91 calories per serving with 10.37g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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First Fry (The 'Kalmis')
Cool and Slice
Second Fry for Crispiness
Serve
Mix in 1/4 cup of finely chopped spinach (palak) or fenugreek leaves (methi) into the batter for added flavor and nutrition.
Use a mix of chana dal and moong dal (yellow lentils) in a 3:1 ratio for a slightly different texture.
For a lower-oil version, shape the vadas and bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway, or cook them in an air fryer until golden and crisp.
Chana dal is an excellent source of plant-based protein, which is crucial for muscle repair, building tissues, and overall body function.
The lentils provide a significant amount of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps in regulating blood sugar levels.
As a good source of complex carbohydrates and protein, chana dal provides sustained energy, making these vadas a filling and energizing snack.
A single serving of 5 Kalmi Vada pieces contains approximately 325-350 calories. The exact number can vary based on the amount of oil absorbed during frying.
Kalmi Vada is a mixed bag. The base of chana dal is healthy, providing protein and fiber. However, since it is deep-fried twice, it is high in calories and fat. It's best enjoyed in moderation as an occasional treat.
Yes, you can. After the first fry, slice the logs as directed. Arrange the slices in a single layer in the air fryer basket. Air fry at 180°C (350°F) for 8-10 minutes, flipping halfway, until they are golden and crisp. The texture will be slightly different from the deep-fried version but still delicious.
This usually happens for two reasons: 1) The batter was too wet due to not draining the dal properly or adding water while grinding. 2) The fried logs were not cooled completely before slicing, causing them to crumble.
Absolutely. You can do the first fry, cool the logs, and store them in an airtight container in the refrigerator for up to 2 days. When you're ready to serve, simply slice and perform the second fry.
Traditionally, Kalmi Vada is served with a spicy and tangy green chutney made from coriander, mint, green chillies, and lemon juice. It also pairs well with sweet tamarind chutney.
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