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Kanji Vada

Aug-20-2018
Ritu Gupta
10 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Kanji Vada RECIPE

Kanji Vada is a popular local delicacy of Rajasthan and Gujrat. Kanji Vada is containing moong dal vadas immersed in a tangy mustard flavoured liquid called Kanji.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Rajasthan
  • Frying
  • Side Dishes
  • Healthy

Ingredients Serving: 2

  1. 1/4 cup mustard seeds' powder
  2. 2 teaspoon red chili powder
  3. 1 teaspoon black salt
  4. Salt to taste
  5. 200 gms yellow moong dal(yellow split lentils)
  6. 1/4 teaspoon asafoetida
  7. 1-inch ginger
  8. 4 green chili
  9. oil for frying

Instructions

  1. A 2-liter glass jar 3/4 filled with water and add salt, black salt, red chili powder, and mustard powder. Close the lid tightly.
  2. Soaked moong dal for 8 hours. Blend moong dal, green chili, and ginger in a mixer to a smooth paste with the help of water. Using water as required for making the paste.
  3. Add salt, red chili powder, and asafoetida and mix well. With the help of a spoon, drop balls of batter in hot oil and deep fry on a medium flame till it colors golden brown in color from all sides.
  4. Drain out the fried vada in a bowl of salted water for soaking for 1 hour. Put out the vada in kanji and keep the jar in sunlight for 3-4 days.
  5. Remember to stir it every day. Depending on weather after 3-5 days when kanji tastes sour, it is ready to serve.

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Payal Singh
Aug-21-2018
Payal Singh   Aug-21-2018

Nice one.

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