How to make Vadya Cha Kalvan -

Fried dumplings in spicy tomato gravy

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Gram flour, Dry coconut

Cuisine : Maharashtrian

Course : Dals and Kadhis

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For more recipes related to Vadya Cha Kalvan checkout Gujarati Kadhi, Punjabi Pakorewali Kadhi, Besan Ke Shahi Gatte, Vegetable Kadhi . You can also find more Dals and Kadhis recipes like Dal and green chillies sambar Egg Dal Tadka Raw Mango Rasam Tamatar Pyaaz Aur Chane Ki Dal

Vadya Cha Kalvan

Vadya Cha Kalvan Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Vadya Cha Kalvan Recipe

  • Gram flour 1 cup

  • Dry coconut grated 1/4 cup

  • Green chillies chopped 4

  • Fresh coriander leaves chopped 1 cup + 2 tablespoons

  • Salt to taste

  • Soda bicarbonate a pinch

  • Turmeric powder 3/4 teaspoon

  • Oil 4 tablespoons

  • Poppy seeds (khuskhus/posto) roasted 1 tablespoon

  • Coriander powder 1 tablespoon

  • Ginger chopped 1 inch piece

  • Garlic 4-5 cloves

  • Browned Onions 1/2 cup

  • Black peppercorns 3-4

  • Cinnamon 1 inch stick

  • Black cardamom 1

  • Bay leaf 1

  • Star anise 1

  • Mace 1

  • Tomatoes chopped 2 medium

  • Red chilli powder 1 teaspoon

  • Tamarind pulp 1 tablespoon

  • Garam masala powder 1 teaspoon

Method

Step 1

Combine gram flour, green chillies, one cup of chopped coriander leaves, salt, soda bicarbonate, quarter teaspoon turmeric powder and mix well. Add enough water to make a thick batter. Ensure that the consistency is not too thin.

Step 2

Pour the batter into a greased tray.

Step 3

Heat sufficient water in a steamer. Place the greased tray in the steamer and steam on high heat for fifteen to twenty minutes or till firm and cooked. Remove, cool and cut into one-inch cubes.

Step 4

For kalvan, dry roast khopra till lightly browned. Grind it along with poppy seeds, coriander powder, quarter teaspoon turmeric powder, ginger, garlic and browned onions to a smooth paste.

Step 5

Heat two tablespoons oil in a kadai. Add peppercorns, cinnamon, black cardamom, bay leaf, star anise and mace and sauté for a minute. Add khopra paste, stir well and sauté till dark brown.

Step 6

Add tomatoes, stir well and cook till soft. Add the remaining turmeric powder, red chilli powder and salt and stir well. Add tamarind pulp and mix well. Add garam masala powder and mix well.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.