Vadya Cha Kalvan

Fried dumplings in spicy tomato gravy This recipe has featured on the show Khanakhazana.

New Update
Main Ingredients Gram flour, Dry coconut
Cuisine Maharashtrian
Course Dals and Kadhis
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Vadya Cha Kalvan

  • 1 cup Gram flour
  • Dry coconut 4
  • 1 cup + 2 Fresh coriander leaves,chopped
  • to taste Salt
  • a pinch Soda bicarbonate
  • 3/4 teaspoon Turmeric powder
  • 4 tablespoons Oil
  • 1/4 cup Dry coconut (khopra),grated
  • 1 tablespoon Poppy seeds (khuskhus/posto),roasted
  • 1 tablespoon Poppy seeds (khuskhus/posto),roasted
  • 1 inch piece Ginger,chopped
  • 4-5 cloves Garlic
  • 1/2 cup Browned Onions
  • 3-4 Black peppercorns
  • 1 inch stick Cinnamon
  • 1 Black cardamom
  • 1 Bay leaf
  • 1 Star anise
  • 1 Mace
  • 2 medium Tomatoes,chopped
  • 1 teaspoon Red chilli powder
  • 1 tablespoon Tamarind pulp
  • 1 teaspoon Garam masala powder


  1. Combine gram flour, green chillies, one cup of chopped coriander leaves, salt, soda bicarbonate, quarter teaspoon turmeric powder and mix well. Add enough water to make a thick batter. Ensure that the consistency is not too thin. Pour the batter into a greased tray.
  2. Heat sufficient water in a steamer. Place the greased tray in the steamer and steam on high heat for fifteen to twenty minutes or till firm and cooked. Remove, cool and cut into one-inch cubes. For kalvan, dry roast khopra till lightly browned. Grind it along with poppy seeds, coriander powder, quarter teaspoon turmeric powder, ginger, garlic and browned onions to a smooth paste. Heat two tablespoons oil in a kadai.
  3. Add peppercorns, cinnamon, black cardamom, bay leaf, star anise and mace and sauté for a minute. Add khopra paste, stir well and sauté till dark brown. Add tomatoes, stir well and cook till soft. Add the remaining turmeric powder, red chilli powder and salt and stir well. Add tamarind pulp and mix well. Add garam masala powder and mix well.