Kanji Vada
Kanji Vada is a traditional Rajasthani dish where lentil fritters are added in a mustard fermented water. It is a must make for Holi festival. Here is how to make it.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 ltr Water
- 4 tsp Salt
- 2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 5 tsp Yellow Mustard (made into a coarse powder)
- 1/2 cup Dhuli Moong Dal
- 1/2 cup Dhuli Urad Dal
- Salt (to taste)
- 2 tsp Green Chillies (chopped)
- 1 inch Ginger (chopped)
- Oil (as required, for frying)
- 1/2 ltr Water
- 1/4 tsp Hing
- 1/2 tsp Salt
Instructions
- 1
Boil the water and let it cool for sometime.
- 2
Add salt, turmeric powder, red chilli powder and mustard powder in the water.
- 3
Transfer the Kanji in a glass jar and cover the mouth of the jar with a muslin cloth.
- 4
Place the jar in the sun for 4-5 days for fermentation.
- 5
Bring the jar back inside at night and put it back again in the morning.
- 6
Shake the jar everyday before keeping it in the sun.
- 7
The Kanji will turn slightly sour once it’s ready to consume.
- 8
Always stir the kanji nicely before serving.
- 9
Wash and soak moong dal and urad dal in water for 5-6 hours.
- 10
Drain the water and add the dal in a grinder along with salt, chilli and ginger.
- 11
Add some water and grind to make a smooth batter.
- 12
The consistency of the batter should be like pakodi batter.
- 13
Whisk the batter well until it is very light and fluffy.
- 14
Heat oil for frying the vada.
- 15
When the oil is hot, drop small vada in hot oil and fry on low heat until browned.
- 16
Remove the vada from oil an keep aside.
- 17
Mix hing and salt in warm water.
- 18
When ready to serve, add vada in warm water and let them soak for 10 minutes.
- 19
Remove the vada from the water and press them to remove any excess watering them.
- 20
Pour kanji in serving bowls.
- 21
Add vada in the bowl and let them soak the kanji of 4-5 minutes. Serve.