In the cold days, an awesome dish for serving with tea is here: Make crispy, tasty and delicious Kalmi Vada which is a Rajasthani dish. 

How to make Kalmi Vada: 

Preparation time: 5 minutes
Cook time: 15 minutes
Soaking time: 3 hours.
Total time: 3 hours 20 minutes

Ingredients: 1/2 cup gram dal (soaked for 3 hours), filtered 1 teaspoon ginger-green chili paste, 1/2 cup finely chopped onions, 1/2 t-spoon red chili powder, 1/2 tablespoon roasted and crushed coriander seeds, 1 t-spoon fennel, salt to taste, Oil (for frying) 

Method: 1. Take soaked gram flour and grind it with 1/4 cup of water in a mixer. 

2. Take this mixture into the bowl, add all the remaining ingredients and mix well. 

3. Divide the mixture into 10 equal parts and make round ball of each part. 

4. Heat oil in a deep non-stick pan, pour a few balls and fry them on medium flame till they become golden onions. 

5. Serve immediately with ginger chutney. 

To make Ginger Chutney,  ingredients are required: 1/2 cup chopped ginger, 1-2 tablespoon coconut oil / other oil, 2 tablespoons chopped garlic, 4 to 5 Kashmiri red chillies, 1 T-spn cumin seeds, 2 t-spn coriander seeds, 8 to 10 curry leaves, 2 tablespoon tamarind, salt to taste, 1/4 cup chopped jaggery.

For tempering: 1/2 t-spoon mustard, 1/2 tspoon gram dal, 1/2 t-spoon urad dal,1 dry Kashmiri red chilli, 1 t-spoon finely chopped garlic, 4 to 5 curry leaves. 

Method: 

1. Heat 1 tablespoon oil in a wide non-stick pan, add ginger and garlic, roast on the medium flame for 2-3 minutes. 

2. Add red chili, cumin, coriander seeds, curry leaves and tamarind and mix well and roast them on medium flame by stirring 2-3 minutes continuously. Keep aside for cooling. 

3. Add jaggery, salt and about 1/2 cup water, grind it into a mixer and make the soft paste. Put the paste in the bowl and put it aside. 

4. For tempering, heat 1/2 tablespoon oil in a small non-stick pan and add mustard. 

5. When the seeds begin to crack, add gram dal, urad dal, and red chilies, roast them for a few seconds on medium flame. 

6. Add garlic and curry leaves, roast them for a few seconds on medium flame. 

7. Pour the tempering into the prepared paste and mix it well. 

8. Put the chutney in the airtight box in the fridge. Use as required.

Also, read: 

This robot does everything from ordering food to shopping

The fifth store of Chocolate Room launched in Bengaluru

Amritsari Paneer Tikka Masala will add spice to your starter