Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, kanji vada. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Kanji Vada is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Kanji Vada is something that I have loved my entire life.
Authentic Kanji Vada, Marwari Kanji Vada Recipe, Kanji Pani, Kanji vada is though an unusual drink but it tastes super scrumptious and refreshing. Kanji Vada is a Rajasthani Recepi which is mainly prepared during the time of festivals. How to Make Kanji Vada Kanji Vada -Mixed lentil fritters soaked in a sour fermented drink - a Rajasthani specialty.
To begin with this recipe, we must first prepare a few components. You can have kanji vada using 16 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Kanji Vada:
- Make ready 2-3 charcoals
- Take 1/4 teaspoon ghee
- Take 1 small pinch of hing
- Prepare 1 small pinch of red chilli powder
- Get 2 tablespoon rai powder (mustard)
- Make ready 1 1/2 teaspoon chilli powder
- Make ready 1 tablespoon salt or to taste
- Prepare 2 litres drinking water
- Get 1 cup moong dal soaked (split moong beans)
- Make ready 2 green chillies chopped
- Prepare 1 tablespoon ginger chopped
- Make ready 1 tablespoon coriander chopped
- Get 1/2 teaspoon saunf (fennel seeds)
- Make ready 1/4 teaspoon red chilli powder
- Take 1 pinch hing (asafoetida)
- Take 1 teaspoon salt or to taste
Kanji Vada is an ancient Ayurvedic food recipe. Even today, this dish is prepared and relished by Kanjika vada - sour gruel dipped Vada/ Kanji Bada (Hindi) is one such recipe which is explained in. Kanji Vada is a Marwari delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. Kanji vadas are a popular snack sold on the streets throughout Rajasthan.
Instructions to make Kanji Vada:
- Take a large container, approximately 4 to 5 litres capacity. Wash and dry it, set aside.
- Heat the charcoal on the flame till it becomes red. Now place a steel bowl in the container, keep the hot charcoal in it, drizzle the ghee, sprinkle hing and chilli powder on the charcoal and close the lid for fuming the container. Set aside for ½ an hour.
- Open the lid of the container and take out the bowl with charcoal.
- Pour 2 litres of drinking water in this container.
- Add the rai powder, chilli powder and salt and give a good stir.
- Close the lid and set aside to fermentate for 12 to 24 hours.
- Wash and soak the dal for 3 to 4 hours
- Drain the water completely from the dal.
- Grind to a paste along with ginger and green chilli, without adding water.
- Transfer this in a bowl, add sauf, chilli powder, hing, salt, coriander and 1 tablespoon of atta and mix well. Stir for 5 minutes for the dal to become light and fluffy.
- Take a square piece about 3 to 4 inches of butter paper/ parchment paper.
- Apply water on it, place a teaspoon of dal mixture and flatten to a round with slightly wet fingers.
- Now by lifting the paper transfer the flatten dal vada on your fingers and gently drop it in hot oil. You can add 1 teaspoon more of atta to the dal paste to make it firm if you are not able to shape the vada.
- Fry on medium heat on both the sides till golden brown. The vada will fluff up if you gently press with the back of the slotted spoon. Fry all the vadas similarly.
- Drain and soak in salted water for 10 minutes. This is done to remove the oil.
- Squeeze out the water from the vadas by gently pressing between your palms.
- Add to the prepared kanji and gently give a stir.
- Cover with a muslin cloth and place the lid on top, taking care not to close it completely.
- Set aside for 12 hours for the flavours to infuse. Give a gentle stir once or twice.
- Serve with a sprinkle of chat masala or a dash of lemon juice.
Kanji vada though an unusual drink is delicious and refreshing. Kanji vada drink is generally made around the festival of Holi. Kanji Vada Recipe: Quick step by step Kanji Vada recipe for Holi. In a serving glass, pour kanji and place vada at the top. Garnish with roasted cumin powder and chopped coriander leaves.
So that’s going to wrap it up for this special food kanji vada recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
