Kanji vada

Name: Kanji vada
Total time: 600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup urad dal (soaked in water for 2 hours); 1 tsp hing; 1/2 cup black mustard seeds (soaked in water for 10 minutes); 1 tsp Red chilli powder; 1/2 tsp jaggery; as per taste Salt to taste; 1 litre Water; as required Oil for frying

Dipti Mehrotra @dipti_mehrotra

#dal

Dipti Mehrotra @dipti_mehrotra

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Ingredients

10minutes

6 servings

1 cupurad dal (soaked in water for 2 hours)
1 tsphing
1/2 cupblack mustard seeds (soaked in water for 10 minutes)
1 tspRed chilli powder
1/2 tsp jaggery
as per tasteSalt to taste
1 litreWater
as requiredOil for frying

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Steps

10minutes

1

For the kanji::--Take soaked mustard seeds in a mixer jar. Grind and make a smooth paste. Transfer this paste into a deep bowl and add water,Salt,hing, Red chilli powder and jaggery and mix well. Cover it and keep rest for 2 days.
2

For the vada::-- Blend the soaked dal and make a fine paste without using any water. Heat sufficient oil in a kadhai. Wet your hands and take 1/2 tsp of dal paste on your palm and shape this into a circle.
3

Drop it in heat oil and deep fry on medium flame till it turns golden brown of all sides. Make all vada like this. Drain it in an absorbent paper.
4

Place this vadas in the kanji water and allow them to soak for at least one day.After one day you can serve this. This is best source of digestion.