Kalmai Vadas are crispy and delicious
appetizer. Fried patties made with lentil and potatoes, can be a delightful
treat for any party or a tea time snack.
Recipe will serve 6.
Ingredients:
1/2 cup chana dal
1/4 cup split moong Dal
1-1/2 medium size boiled and mash potatoes
2 green chili chopped adjust to taste (hari mirch)
1 tablespoon chopped ginger (adrak)
3/4 teaspoon salt, adjust to taste
1/2 teaspoon crushed black pepper
2 teaspoon crushed coriander (dhania)
1/8 teaspoon asafetida (hing)
About 2 tablespoon chopped corriander (hara dhania)
Oil to fry
Method
1 Wash and soak chana and moong dal in four cups of water at least
for four hours or more, after soaking dal will be about two times in the
volume.
2 Blend dal coarsely, add water if needed to blend but not more than
2-3 tablespoons.
3 mix all the ingredients together; this will make soft and
crumbly dough.
4 Divide the dough into 7-8 equal parts and make them into patties.
5 Heat the oil in frying pan over medium high heat; frying pan
should have about 1” of oil.
6 Note: Kalmi Vadas are double fried.
7 Fry the patties until they are golden brown it should take about
5-6 minutes.
8 Take them out over paper towel and let them cool of to the room
temperature, now cut patties into four pieces.
9 Fry them again over medium high heat till they are golden brown.
Take them out over paper towel.
1 Kalmi vadas are ready.
To enhance the taste serve vadas with corriander chutney
Note
Kalmi Vadas can be prepared ahead of time.
Double fry Vadas just before serving, sliced Vadas (before double frying) can
be refrigerated for 2-3 days or freezzed for about one month.