How to make Vadya Cha Kalvan -
Fried dumplings in spicy tomato gravy
This recipe has featured on the show Khanakhazana.
Main Ingredients : Gram flour, Dry coconut
Cuisine : Maharashtrian
Course : Dals and Kadhis
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 Makhni Dal Chenchki Sindhi Dal Langarwali Dal- Sk Khazana
Vadya Cha Kalvan Recipe Card
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.
Nutrition Info
Calories : 1345 Kcal
Carbohydrates : 100.5 gm
Protein : 29.9 gm
Fat : 91.5 gm
Other : Iron- 16.9mg
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