Name: Kanji Vada recipe by Rajani Gupta at BetterButter
Prep time: 795 min
Cook time: 3 min
Total time: 798 min
Yield: 10
Ingredients: 250 gm yellow moong dal; One tbl spn rai; Hing powder; Roasted cummin powder; Red chilli powder; Oil for Deep frying; One tea spn ginger crush; Fresh coriander leave; Green chilli

Instructions

SOAK 250 GMS MOONG DAL FOR 3-4 HOURS
SOAK 1 TBSP MUSTARD SEEDS FOR 10 MINS & STRAIN
GRIND THE MUSTARD INTO A PASTE & MIX WITH LITRE WATER
MIX TILL FROTHY & ADD 1 TBSP ROCK SALT
HEAT A CHARCOAL PIECE ON OPEN FLAME FOR 2 MINS
PUT IT IN A METAL BOWL & PLACE OVER THE MUSTARD- WATER SOLUTION
PUT 1 TBSP GHEE ON THE CHARCOAL PIECE
PUT 1/4 TSP ASAFOETIDA ON IT, COVER & SET ASIDE FOR 4-5 HOURS
REMOVE THE CHARCOAL PIECE & ADD 1/2 TSP RED CHILLI TO THE MUSTARD WATER
ADD 1/2 TSP ROASTED CORIANDER
ADD 1 TSP ROASTED CUMIN
ADD SALT TO TASTE AND A HANDFUL OF FRESH CORIANDER
GRIND A 1 INCH PIECE OF GINGER, 3-4 GREEN CHILLIES & THE SOAKED & DRAINED MOONG DAL INTO A FINE PASTE
ADD 1 TSP FENNEL, 1 TBSP ROASTED CORIANDER, SALT TO TASTE , A HANDFUL OF FRESH CORIANDER & 1 TSP GREEN CHILLIES TO THE GROUND DAL
ADD 1/4 TSP BAKING SODA
FRY SMALL BALLS OF THE GROUND DAL MIX
TAKE OFF HEAT WHEN GOLDEN BROWN & CRISP, ADD TO THE MUSTARD WATER & SET ASIDE FOR 5-6 HOURS
PUT KANJI-VADA IN SERVING BOWLS, SPRINKLE CHILLI POWDER TO TASTE
SPRINKLE SOME ROASTED CUMIN, TOP WITH FRESH CORIANDER & SERVE

Similar Recipes