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Rajasthani Kalmi Vada

Rajasthani Kalmi Vada is a typical tea time snack which is deep fried chana dal vada with onions, spices and served with green chutney, and tea.
Course Appetizers & Starters
Cuisine Rajasthan
Keyword Rainy Time Snack
By Cook Method Deep Fried
Occasion Evening Snack, Weekend Special
By Diet Gluten Free, Vegan
Dish Type Deep Fried Dishes
Author Srivalli


  • 1/2 cup Chana Dal / Bengal Gram Dal
  • 1 cup Onion
  • 6 cloves Garlic
  • Handful Coriander leaves
  • 1 to 2 no Green Chilli
  • 1 tsp Red Chilli powder
  • 1 tsp Cumin seeds
  • Salt to taste
  • Cooking Oil for deep frying


  • Wash and soak chana dal overnight. The next day, drain the chana dal from water and add it to a mixer.
  • Grind into thick coarse paste sprinkling very little water if needed. The dal should be firm. Transfer the dal into mixing bowl.
  • Add finely chopped onion, green chilli, crushed garlic, coriander leaves, cumin seeds, red chili powder and required salt to it.
  • Mix everything together into thick soft dough.
  • Heat oil in a kadai. When the oil is hot, simmer and take a small portion of the chana dal batter and pat down as circles with half inch thickness, just like masala vadai.
  • Cook on a medium flame for the vada to be well cooked. When it turns golden, drain with a slotted ladle and continue making all the vadas.
  • Once you are done, let it cool down a bit for you to handle it.
  • Using a sharp knife, cut into fingers of about half inch width.
  • Fry these fingers again until it gets crispy on the outside.
  • Drain again to a kitchen towel and serve with chutney.
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