How to make Kalmi Vada-SK Khazana -

Crisp on the outside and spongy inside – these vadas are super tasty

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Onion (प्याज़ )

Cuisine : Rajasthani

Course : Snacks and Starters

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For more recipes related to Kalmi Vada-SK Khazana checkout Dal Kabab, Dal Vada, Dal Pakwan - SK Khazana, Dal Rice Vada-SK Khazana . You can also find more Snacks and Starters recipes like Dahi Aloo Tikki Kairi Poha Samosa Middle Eastern Chickpea Platter

Kalmi Vada-SK Khazana

Kalmi Vada-SK Khazana Recipe Card

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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kalmi Vada-SK Khazana Recipe

  • Split Bengal gram (chana dal) soaked and drained 1 cup

  • Onion finely chopped 2 tablespoons

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Ginger-garlic-green chilli paste 1/2 tablespoon

  • Fennel seeds (saunf) 1/2 teaspoon

  • Coriander seeds coarsely crushed 1/2 teaspoon

  • Fresh coriander leaves finely chopped 1 tablespoon

  • Oil to deep fry

Method

Step 1

Blend Bengal gram to a coarse paste. Transfer in a bowl.

Step 2

Add onions, salt, chilli powder, ginger-garlic-green chilli paste, fennel seeds, coriander seeds and coriander leaves and mix well.

Step 3

Divide the mixture into equal portions and shape into vadas.

Step 4

Heat sufficient oil in a kadai. Deep-fry vadas till golden brown. Drain on absorbent paper.

Step 5

Serve hot with green coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.