How to Cook Kanji Vada

Posted on Mar 23 2019 - 11:17am by kumar
Prep time: 10
Cook time: 75
Serves: 2 People

Ingredients for Kanji Vada :

  • 2 Litre water
  • 2 pinches of asafoetida
  • 1 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1 tbsp yellow mustard
  • 1 tsp salt
  • 1 tsp black salt
  • 1 tbsp mustard oil

For Vada:

  • 100 gms moong dal
  • to taste salt
  • oil for frying

How to Cook Kanji Vada :

  • Take water in a vessel and let in simmer on flame. After this let it cool down and then pour into glasses or plastic container.
  • To it then add asafoetida, turmeric powder, red chilli powder, yellow mustard, salt, black salt and mix everything really well.
  • Close the container tightly with a lid and keep aside for 3 days. Stir the kanji everyday with a clean and dry spoon.
  • Kanji tastes great on the fourth day when all spices mix to the water. Tangy-zingy and yummy kanji is ready.
  • To make vadas, clean moong dal thoroughly and soak in water for 2 hours. Drain out the excess water later.
  • Grind the soaked moong dal in a mixture jar coarsely. Take out the dal in a mixing bowl and add salt to it. Whisk well.
  • Heat enough oil in a wok or pan to deep fry the vadas.
  • Pinch small ball from the mixture and drop it to the hot oil. Place 8 to 10 vadas in oil at a time or as many as possible.
  • Now deep fry the vadas till they get fluffy and golden brown from all sides.
  • Drain out the fried vadas on paper kitchen towels to remove excess oil.
  • Soak these fried vadas in lukewarm water for 15 minutes and then squeeze out the excess water.
  • Place 4 to 5 vadas in one serving of kanji.
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