Wednesday, May 6, 2009

Kalmi Vade (Fried Lentil Fingers)

Very good appetizer, made by deep frying ground spiced Bengal Gram and Skinned Black Gram.

  • 1 cup Bengal Gram (Chana Dal)
  • 1 cup skinned Black Gram (Dhuli Urad Dal)
  • 1 tbsp ginger grated
  • 2 green chilies finely chopped
  • 2 tbsp cilantro leaves finely chopped
  • 5-6 Black peppercorns crushed
  • 1 tsp red crushed chili
  • 1 tsp coriander seeds crushed
  • 1 tsp fennel seeds crushed
  • Pinch of asafetida
  • Salt to taste
  • Oil for deep frying

  • Soak Bengal Gram and Black Gram separately for 3-4 hours and grind to a coarse paste separately.
  • Now mix the pastes and all ingredients, except the oil for frying.
  • With wet hands take some dal mix and make a 3” large round Patty (disc like shape).
  • Heat the oil in a pan on medium heat. When oil is hot, add the vada (Patty), turn and fry until pale golden.
  • Remove vada and drain the excess oil on absorbent kitchen paper towel.
  • Repeat making and deep frying vadas (Patties) until all the mixture is used up. You can fry more than one vada at a time.
  • Keep aside to cool.
  • Now cut each vada (Patty) into ½-inch thick slices (fingers).
  • Reheat the oil and fry the fingers (slices) until golden and crisp.
  • Sprinkle some chat masala and serve with green chutney or ketchup.

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