स्पेशल राजस्थानी चना दाल कलमी वड़ा

Ingredients

• 0.5 cup Moong Dal (split yellow gram, rinsed)
• 0.5 cup Chana Dal (split Bengal gram, rinsed)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Cumin Seeds (roasted lightly)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Salt (or to taste)
• 1 tbsp Fresh Coriander Leaves (roughly chopped)
• 0.5 tsp Baking Soda (helps batter puff)
• 1 tbsp Water (only if batter feels too dry)
• 2 cup Vegetable Oil (for deep frying, high smoke point)
• 0.5 cup Boiled Chickpeas (coarsely mashed for chaat topping)
• 0.5 cup Boiled Potatoes (diced small)
• 1 tsp Chaat Masala (for seasoning)
• 2 tbsp Sweet Tamarind Chutney (store‑bought or homemade)
• 2 tbsp Green Coriander Chutney (store‑bought or homemade)
• 2 tbsp Sev (optional crunchy garnish)
• 0.5 cup Plain Yogurt (optional, for serving)

Instructions

1. Rinse and Soak the Dal

   Combine 0.5 cup moong dal and 0.5 cup chana dal in a bowl, wash them 3‑4 times, changing water each time, then soak in fresh water for 2 hours.

   Time: PT2H

2. Drain and Rinse

   After soaking, drain the water, rinse the dal again with fresh water and let it sit in a colander to remove excess moisture.

   Time: PT10M

3. Blend the Batter

   Transfer the soaked dal to a blender. Add 0.5 tsp black pepper, 1 tsp cumin seeds, 1 tsp red chili powder, 1 tsp salt, and blend to a smooth batter. If the batter feels too dry, add up to 1 tbsp water.

   Time: PT10M

4. Add Fresh Herbs and Leavening

   Stir in 1 tbsp chopped fresh coriander and 0.5 tsp baking soda. Mix gently and let the batter rest in the refrigerator for 15 minutes.

   Time: PT15M

5. Shape the Vadas

   Using a large spoon, scoop generous portions of batter onto a clean, flat surface (or a parchment‑lined tray). Let the scoops sit for a minute so they firm slightly, then slice each scoop into thick “bread‑like” slices.

   Time: PT10M

6. Heat Oil for Frying

   Pour 2 cups vegetable oil into a deep frying pan and heat over medium‑high heat until it reaches about 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

7. Fry the Vada Slices

   Carefully slide the sliced batter into the hot oil. Fry until golden‑brown and crisp, about 2‑3 minutes per side. Remove with a slotted spoon and drain on paper towels.

   Time: PT15M

   Temperature: 350°F

8. Prepare Chaat Topping (Optional)

   In a bowl combine boiled chickpeas, boiled diced potatoes, 1 tsp chaat masala, 2 tbsp sweet tamarind chutney, 2 tbsp green coriander chutney, and a drizzle of yogurt if desired. Mix gently.

   Time: PT10M

9. Serve

   Arrange the crispy Karmi Vadas on a serving platter, sprinkle sev (optional) and fresh coriander leaves, and serve with the prepared chaat topping and extra chutneys.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

6 g

Fiber

3 g