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Kanji Vada | How to make Rajasthani Kanji Wada

Kanji Vada is one of those typical Rajasthani traditional dishes made seasonally during winter and is a delicious snack to enjoy.
Course Snacks
Cuisine Rajasthan
Keyword Kanji Vada
By Cook Method Deep Fried
Occasion Diwali, Evening Snack, Winter
By Diet Healthy Recipes, Kid Friendly
Dish Type Deep Fried Dishes, Street Food
Author Srivalli

Ingredients

For the Kaanji

  • 1 tbsp Mustard (recipe calls for yellow mustard, I used black though)
  • 1 tsp Red Chilli Powder
  • 1/ 2 tsp Black Salt
  • Salt to taste

For the Moong Dal Vadas

  • 1 cup Split Yellow Moong Dal
  • 2 Green Chillies
  • 1 inch Ginger
  • Salt to taste
  • Cooking Oil for deep frying

Instructions

For the Kaanji

  • Take the 2 to 3 glasses of water in a bowl.
  • Add mustard, red chili powders along with salt, adjust the spice and keep it aside.
  • Some make this water a day ahead and let it ferment.

For the Moong Dal Vadas

  • Wash and soak the moong dal for at least 4 to 5 hours.
  • Drain over a colander and grind toa smooth paste along with green chilies and ginger.
  • Add salt and adjust spice if required.
  • When the oil is hot, take small portion of batter, maybe around 2 tsp, flatten it and gently slide it into hot oil
  • If you are not used to making vadas, this step is quite tricky, so you can use either use your palm or a flat steel bowl inverted.
  • Wet the surface, pat down the ball and quickly transfer to the oil.
  • Cook on medium flame to ensure the vada is cooked on both sides.
  • Drain and soak in water to remove excess water. Let it stand for a while, then squeeze to remove excess water and soak in the Kanji.
  • Let this ferment at room temperature overnight and then store it in the fridge.
  • This stays good in the fridge for 2 to 3 days.
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