## Rajasthani Kalmi Vada Recipe – Chana Dal Vada – Easy & Delicious Recipe
Discover how to make a delicious and authentic **Rajasthani Kalmi Vada Recipe – Chana Dal Vada** with this easy-to-follow recipe. A traditional **Rajasthani Snack**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 5 servings
**Prep time:** 10 minutes
**Cook time:** 20 minutes
**Total time:** 30 minutes
**Cuisine:** Rajasthani
**Course:** Snack
**Diet:** Vegetarian
### Ingredients for Rajasthani Kalmi Vada Recipe – Chana Dal Vada:
* 1/2 cup Chana dal (Bengal Gram Dal)
* 1 Onion
* 6 cloves Garlic
* Coriander (Dhania) Leaves – small bunch
* 1 Green Chilli
* 1/2 teaspoon Red Chilli powder
* 1 teaspoon Cumin seeds (Jeera)
* Salt – as required
* Sunflower Oil – as required
### Step-by-Step Instructions to Make Rajasthani Kalmi Vada Recipe – Chana Dal Vada:
1. wash and soak the chana dal overnight.
2. The next day, drain the chana dal from water and add it to mixer.
3. Grind into thick coarse paste sprinkling very little water whenever needed.
4. The dal should be firm.
5. Transfer the dal into mixing bowl.
6. Into this mixing bowl, along with the dal, add finely chopped onion, green chilli, crushed garlic, coriander leaves, cumin seeds, red chilli powder and required salt to it.
7. Mix everything together into thick soft dough.
8. Heat oil for deep frying on medium flame.
9. Once the oil is well heated, simmer the flame.
10. Take small portion of kalmi vada masala and shape them like fingers, using your fingers.
11. Drop into oil and fry until golden on all sides.
12. Do not crowd the oil and fry the vada in batches.
13. Remove the fried vadas onto a plate with absorbent paper to drain off all the excess oil.
14. Serve Rajasthani Kalmi Vada along with Imli Chutney and a hot cup of Adrak Chai as a wonderful tea time snack.
### Tips for the Best Rajasthani Kalmi Vada Recipe – Chana Dal Vada:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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