How To make Rajasthani Kanji Vada Recipe
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
- 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.
- 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.
- Once you are ready to make the Kanji Vada’s we will prepare to make the vada for this recipe.
- Make sure you have soaked the dal for at least two hours. Drain the water.
- 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.
- 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.
- You can optionally cover the pan and cook the vada’s. Proceed the same way with all the remaining vada batter.
- 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.
- 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.
- Serve the Rajasthani Kanji Vada Recipe as a tea time snack or as a side dish for parties.
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