To begin making the Rajasthani Kalmi Vada, wash and soak the chana dal overnight. The next day, drain the chana dal from water and add it to mixer. 

Grind into thick coarse paste sprinkling very little water whenever needed. The dal should be firm. Transfer the dal into mixing bowl.

Into this mixing bowl, along with the dal, add finely chopped onion, green chilli, crushed garlic, coriander leaves, cumin seeds, red chilli powder and required salt to it.

Mix everything together into thick soft dough. Heat oil for deep frying on medium flame. Once the oil is well heated, simmer the flame. Take small portion of kalmi vada masala and shape them like fingers, using your fingers. Drop into oil and fry until golden on all sides. 

Do not crowd the oil and fry the vada in batches. Remove the fried vadas onto a plate with absorbent paper to drain off all the excess oil. 

Serve Rajasthani Kalmi Vada along with Imli Chutney and a hot cup of Adrak Chai as a wonderful tea time snack.