Kanji Vadas

Name: Kanji Vadas
Cuisine: Indian
Ingredients: For kanji; 1/4 cup mustard powder; 1 tablespoon black salt; 1 teaspoon red chilli powder; 1/4 teaspoon hing; to taste Salt; For vadas; 3 cup moong Dal soaked in 3 hours before drain water; 1 teaspoon red chilli powder; 1 teaspoon green chillies ginger paste; 1/2 teaspoon fennel; 1/4 tsp hing/ asafoetida; to taste Salt; as needed Oil for deep fry

Anjana Jhunjhunwala @cook_13876129

Hastings

Kanji Vadas

Anjana Jhunjhunwala @cook_13876129

Saved

Ingredients

For kanji
1/4 cupmustard powder
1 tablespoonblack salt
1 teaspoonred chilli powder
1/4 teaspoonhing
to tasteSalt
For vadas
3 cupmoong Dal soaked in 3 hours before drain water
1 teaspoonred chilli powder
1 teaspoongreen chillies ginger paste
1/2 teaspoonfennel
1/4 tsphing/ asafoetida
to tasteSalt
as neededOil for deep fry

Saved

Steps

1

For kanji combine all ingredients and grind fine powder.Desolve the powder 1litre water cover and keep 24hours.
2

For vadas Dal grind coarse paste.no water.add green chillies ginger fennel hing salt red chilli powder and mix well.in hot oil wet your hands 2 tablespoon Dal on your plan circle shape deep fry in golden in colour.soak vada in water 1 hour.drain a water squeeze out all the water by pressing each vada. place the vada in kanji allow the soak.ready to serve