How To make Rajasthani Kanji Vada Recipe

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Ingredients

Ingredients for Moong Dal Vada

  • 1 cup yellow moong dal, soaked for 2 hours
  • 1/2 cup green moong sprouts
  • an inch piece of ginger, grated
  • 2 green chilies, chopped
  • 1 teaspoon fennel seeds
  • oil for cooking
  • curry leaves (optional)
  • salt to taste

     

     

     

     

 

 

 

Ingredients for the Kanji (Mustard Curry)

  • 1/4 cup split mustard seeds (Raina Kuria)
  • 1 teaspoon black salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon asafoetida
  • salt to taste

 

Directions for Rajasthani Kanji Vada Recipe

  1. To begin making the Rajasthani Kanji Vada Recipe, we will first make the Kanji. The kanji once made has to be fermented for at least 24 hours.

 

 

 

  1. Combine all the ingredients for the Kanji in the small jar of the blender to make a smooth powder. Transfer the powder to a large bowl that has a lid. Add 1-1/2 liters of water to the powder and stir well to combine. Check the salt and spices and adjust to suit your taste. Cover the Kanji water with a lid and refrigerate for 24 hours.
  2. Once you are ready to make the Kanji Vada’s we will prepare to make the vada for this recipe.
  3. Make sure you have soaked the dal for at least two hours. Drain the water.
  4. Add the soaked dal, the moon sprouts, ginger and green chiles into a food processor and grind to a smooth thick batter without adding any water.
  5. Next step is to pan fry the Vada. Heat a Kuzhi Paniyaram Pan on medium heat. Add a few drops of oil into each cavity. Spoon a portion of the vada and add it into the cavity. Cook the vada evenly on both sides until golden brown on both sides and it is cooked from the inside.

 

 

 

 

  1. You can optionally cover the pan and cook the vada’s. Proceed the same way with all the remaining vada batter.
  2. Heat a large bowl with water and warm it slightly. Once warm, turn off the heat. Soak the pan fried vada in the water for about 1/2 an hour. This will soften the vada as soon as they are fried. Very similar to the Dahi vada.
  3. Drain off the excess water from the vada and place it in a large serving bowl. Pour the fermented Kanji water into the vada and refrigerate for a couple of more hours until the vada get soaked well in the spicy kanji water and serve.
  4. Serve the Rajasthani Kanji Vada Recipe as a tea time snack or as a side dish for parties. 
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