Kaanji Pakodi / Kaanji vada | How to make Kaanji Pakodi / Kaanji vada

By Arti Gupta  |  27th Mar 2016  |  
4.3 from 6 reviews Rate It!
  • Kaanji Pakodi / Kaanji vada, How to make Kaanji Pakodi / Kaanji vada
Kaanji Pakodi / Kaanji vadaby Arti Gupta
  • Prep Time

    3

    Hours
  • Cook Time

    30

    mins
  • Serves

    4

    People

139

6





About Kaanji Pakodi / Kaanji vada Recipe

Kaanji Pakodi is a perfect treat for Holi festival. Have it when it is perfectly tangy and flavours are spread all over in your mouth. It is so yum.

Kaanji Pakodi / Kaanji vada is a delicious dish which is liked by people of all age groups. Kaanji Pakodi / Kaanji vada by Arti Gupta has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Kaanji Pakodi / Kaanji vada at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kaanji Pakodi / Kaanji vada takes 180 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kaanji Pakodi / Kaanji vada is a good option for you. The flavour of Kaanji Pakodi / Kaanji vada is tempting and you will enjoy each bite of this. Try this Kaanji Pakodi / Kaanji vada on weekends and impress your family and friends. You can comment and rate the Kaanji Pakodi / Kaanji vada recipe on the page below.

Kaanji Pakodi / Kaanji vada

Ingredients to make Kaanji Pakodi / Kaanji vada

  • For pakodi/ vada-
  • 1 katori split and husked black gram
  • Oil for frying
  • 1 tsp Salt
  • I jug water
  • For kaanji water :
  • 3 tsp rai powder (mustard )
  • 1 jug Water
  • 1 tsp Salt
  • 1 tsp red chilli powder( optional I have not used)
  • 1 tsp dry mint leaves for garnish.

How to make Kaanji Pakodi / Kaanji vada

  1. Wash the lentils and soak in water for 3 hours.
  2. Grind the lentils to a smooth puree with very little water. Now blend it with hand blender till colour changes.
  3. Heat oil in kadhai and drop one one spoon batter in it to fry the vadas till golden brown.
  4. Drain excess oil and immerse the vadas in plain water and add 1 tsp salt in water.
  5. Now for water: In a glass jar fill water and add the vadas in it.
  6. Now add salt and rai powder to it.
  7. Cover the jar with lid and allow it to rest under sun for 3-4 days for Fermentation and your kanji vada is ready to enjoy.
  8. Serve in glasses of your choice and sprinkle mint powder on top for garnish and flavour.

My Tip:

You can add carrots for more colour and flavour.

Reviews for Kaanji Pakodi / Kaanji vada (6)

Smita Bhargavaa year ago

yummy kanji vada
Reply

lubaina vakhariaa year ago

after keeping it in sun we need to keep it in freeze or we should leave out for 3 days.
Reply

Sukhmani Bedia year ago

too good aarti!
Reply

Ankit Kumar Guptaa year ago

Adorned beautifully
Reply

Shalini Dubey2 years ago

wish I could eat this rite now! It looks so appealing!
Reply

laxmi gupta2 years ago

no steps
Reply