Kanji Vada is a popular dish of Rajasthan and Gujarat. There is hardly any festival that is marked without this delicious recipe. It is a soothing dish, which is prepared using various ingredients. The taste looks like a party in the mouth, while the texture of the vada gives you complete satisfaction.
How to make Kanji Vada?
Start by making your own Kanji. You will need a bowl.
Add all the ingredients, such as mustard, black salt, chili powder and salt.
Add 5 cups of water and mix well.
After covering with the lid, refrigerate for 4-5 hours.
To prepare the vadas, grind the moong dal in a mixer grinder.
Add ginger-green chilli paste, fennel seeds, asafoetida and salt. Give it all a good mix.
Warm oil in a deep frying pan.
Make small balls using batter and drop in hot oil.
Deep fry it till it turns dark brown.
Immediately soak the deep-fried vada in water for 30 minutes or thereafter.
Put the vadas in the kanji and cool it too.
Serve cold after one hour.
Kanji Vada Recipe Card
Kanji Vada is a simple snack recipe that can be enjoyed with evening tea.
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¼ cup mustard seeds
1 teaspoon black salt
1 ½ teaspoon chili powder
2 cups yellow soaked moong dal
1 teaspoon ginger-green chilli paste
Oon Spoon Fennel Seeds
Oon Spoon Asafoetida
salt to taste
Oil for cooking
To prepare kanji, mix mustard seeds, black salt, chilli powder and salt in a bowl.
Add 5 cups of water to it. Mix well and refrigerate.
To prepare the vada, grind the moong dal in a mixer grinder. Add ginger-green chilli paste, fennel seeds, asafoetida and salt to it and grind it once more.
Heat oil in a pan.
Make small balls of batter.
Put in hot oil to deep fry.
Turn it into golden brown.
Soak your vadas in water for 30 minutes.
Once done, refrigerate it for 1 hour and serve cold.