Rajasthani Kanji Vada

Name: Rajasthani Kanji Vada
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: Ingredients for the kanji; 1/4 teaspoon mustard seeds(rai ka kuria); 1 tablespoon black salt; 1/2 teaspoon salt; 1/2 teaspoon red chilli powder; 5 cup water; 2 cups yellow moong dal(soaked for 1 hours); Ingredients for the vadas; 1 teaspoon ginger,green chilli paste; 1/2 teaspoon fennel seeds; 1/4 teaspoon asafoetida; to taste salt; as needed oil(for deep frying); 1 teaspoon red chilli powder; 1 teaspoon kasoori methi; 1 teaspoon Coriander powder; 1 teaspoon Coriander seeds; 1/2 teaspoon garam masala

Shakuntla Tulshyan @cook_9552440

Jaipur

this is an authentic cuisine of Rajasthan

Shakuntla Tulshyan @cook_9552440

Jaipur

this is an authentic cuisine of Rajasthan

Saved

Ingredients

30 minutes

5-6 servings

Ingredients for the kanji
1/4 teaspoon mustard seeds(rai ka kuria)
1 tablespoonblack salt
1/2 teaspoonsalt
1/2 teaspoonred chilli powder
5 cupwater
2 cups yellow moong dal(soaked for 1 hours)
Ingredients for the vadas
1 teaspoonginger,green chilli paste
1/2 teaspoonfennel seeds
1/4 teaspoonasafoetida
to taste salt
as needed oil(for deep frying)
1 teaspoonred chilli powder
1 teaspoonkasoori methi
1 teaspoonCoriander powder
1 teaspoonCoriander seeds
1/2 teaspoongaram masala

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Steps

30 minutes

1

For the kanji combine all the ingredients Transfer to all the ingredients into a deep bowl, add 5 cups of water and mix well. Cover it with a lid and keep under sun light for 24 hours.
2

For vada overnight-soak the moong dal. Drain out the water the following morning and grind the dal into a coarse paste by using very little water. Also add in the green chilli-ginger paste, saunf, hing and salt,garam masala,Coriander powder.
3

Add Coriander seeds,red chilli powder kasoori methi,garam masala and 1 teaspoon hot oil mix well.
4

Heat oil in a kadhai and plop small balls of this dough into it. Deep-fry the vadas till they have turned golden brown in colour.
5

Drain the vadas on an absorbent paper and then transfer them into a bowl containing cold water.
6

Drain and squeeze out all the water from the vadas by lightly pressing each of them. Next, place the vadas in the Kanji and allow them to soak for at least an hour.
7

Place the vadas in the kanji and refrigerate it. Allow them to soak for at least 1 hour. Serve chilled.