Kanji Vada

Name: Kanji Vada
Total time: 2700 s
Yield: 20 to 25 vadas
Cuisine: Indian
Ingredients: 2-3 charcoals; 1/4 teaspoon ghee; 1 small pinch of hing; 1 small pinch of red chilli powder; 2 tablespoon rai powder (mustard); 1 1/2 teaspoon chilli powder; 1 tablespoon salt or to taste; 2 litres drinking water; 1 cup moong dal soaked (split moong beans); 2 green chillies chopped; 1 tablespoon ginger chopped; 1 tablespoon coriander chopped; 1/2 teaspoon saunf (fennel seeds); 1/4 teaspoon red chilli powder; 1 pinch hing (asafoetida); 1 teaspoon salt or to taste

blissofcooking @cook_11957213

Bengaluru

#flavoursOfHoli Kanji Vada (Split Moong Beans Dumplings In Mustard flavored liquid) is a Rajasthani delicacy that is generally made during festivals. Kanji is a mustard flavoured liquid that is fermented to get a pungent tasting drink. This traditional fermented drink is healthy and aids digestion. I have fumed the container in which kanji is kept to give it a unique smoky flavor. More details can be checked at my blog https://goo.gl/9GD1pu. You can also view the Video on making of Kanji Vada at https://youtu.be/IX1WGwaINYw

blissofcooking @cook_11957213

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Ingredients

45 minutes

20 to 25 vadas

2-3charcoals
1/4 teaspoonghee
1small pinch of hing
1small pinch of red chilli powder
2 tablespoonrai powder (mustard)
1 1/2 teaspoonchilli powder
1 tablespoonsalt or to taste
2 litresdrinking water
1 cupmoong dal soaked (split moong beans)
2green chillies chopped
1 tablespoonginger chopped
1 tablespooncoriander chopped
1/2 teaspoonsaunf (fennel seeds)
1/4 teaspoonred chilli powder
1 pinchhing (asafoetida)
1 teaspoonsalt or to taste

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Steps

45 minutes

1

Take a large container, approximately 4 to 5 litres capacity. Wash and dry it, set aside.
2

Heat the charcoal on the flame till it becomes red. Now place a steel bowl in the container, keep the hot charcoal in it, drizzle the ghee, sprinkle hing and chilli powder on the charcoal and close the lid for fuming the container. Set aside for ½ an hour.
3

Open the lid of the container and take out the bowl with charcoal.
4

Pour 2 litres of drinking water in this container.
5

Add the rai powder, chilli powder and salt and give a good stir.
6

Close the lid and set aside to fermentate for 12 to 24 hours.
7

Wash and soak the dal for 3 to 4 hours
8

Drain the water completely from the dal.
9

Grind to a paste along with ginger and green chilli, without adding water.
10

Transfer this in a bowl, add sauf, chilli powder, hing, salt, coriander and 1 tablespoon of atta and mix well. Stir for 5 minutes for the dal to become light and fluffy.
11

Take a square piece about 3 to 4 inches of butter paper/ parchment paper.
12

Apply water on it, place a teaspoon of dal mixture and flatten to a round with slightly wet fingers.
13

Now by lifting the paper transfer the flatten dal vada on your fingers and gently drop it in hot oil. You can add 1 teaspoon more of atta to the dal paste to make it firm if you are not able to shape the vada.
14

Fry on medium heat on both the sides till golden brown. The vada will fluff up if you gently press with the back of the slotted spoon. Fry all the vadas similarly.
15

Drain and soak in salted water for 10 minutes. This is done to remove the oil.
16

Squeeze out the water from the vadas by gently pressing between your palms.
17

Add to the prepared kanji and gently give a stir.
18

Cover with a muslin cloth and place the lid on top, taking care not to close it completely.
19

Set aside for 12 hours for the flavours to infuse. Give a gentle stir once or twice.
20

Serve with a sprinkle of chat masala or a dash of lemon juice.