Rajasthani Kanji Vada
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This is a marwari delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down.
Kanji vadas are a popular snack sold on the streets throughout Rajasthan.
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Ingredients
- For the kanji : 1/4 mustard seeds rai ka kuria
- 1 tbsp black salt
- 1/2 tsp Salt
- 1/2 tsp red chilli pwr
- 5 cup water
- For the vadas: 2 cups yellow moong dal soaked for 1 hours and drained
- 1 tsp ginger green chilli paste
- 1/2 tsp fennel seeds
- 1/4 tsp asafoetida
- 1 tsp Salt
- 3 cup oil for deep frying
- 1 tsp red chilli pwr
- 1 tsp kasoori methi
- 1 tsp coriender pwr
- 1 tsp coriender seeds
- 1/2 tsp garam masala
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Instructions
- For the kanji : Combine all the ingredients Transfer to all the ingredients into a deep bowl, add 5 cups of water and mix well. Cover it with a lid and sun light for 24 hours.
- FOR VADA Overnight-soak the moong dal. Drain out the water the following morning and grind the dal into a coarse paste by using very little water. Also add in the green chilli-ginger paste, saunf, hing and salt,garam masala,coriender pwr.
- Add coriender seeds,red chilli pwr,kasoori methi,garam masala and 1 tsp hot oil mix well.
- Heat oil in a kadhai and plop small balls of this dough into it. Deep-fry the Vadas till they have turned golden brown in colour.
- Drain the Vadas on an absorbent paper and then transfer them into a bowl containing cold water.
- Drain and squeeze out all the water from the Vadas by lightly pressing each of them. Next, place the Vadas in the Kanji and allow them to soak for at least an hour.
- Place the vadas in the kanji and refrigerate it. Allow them to soak for at least 1 hour. Serve chilled.
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Shakuntla Tulshyan
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excellent
Awesome recipe Shakuntla however you have not entered the tags correctly, you can edit the recipe to rectify the tags. Please click this link to see how to put tags correctly 🙂 https://www.plattershare.com/status/20851