Kanji vada | Rajasthani Kanji Wada

    Kanji vada  Rajasthani Kanji Wada

    Kanji vada is a very tasty drink and aids digestion. Kanji vada is though an unusual drink but it tastes super scrumptious and refreshing as well. It makes a perfect spring drink and that everyone at your home will love drinking. Tangy kanji vada comes to the rescue when you have eaten too many sweets on festivals and don’t feel like eating anything else.
    It is tasty and improves appetite too. Kanji can be made at any time. Some desi spices and water, and your kanji vada drink is ready to serve. It’s sour, spicy and zingy taste will get you applause for sure. Try this refreshing drink with this easy to follow instructions with step by step pictures and enjoy!

    Direction :

    Getting Ready :

    Take a glass container or a food grade plastic container washed and completely dried.

    kanji vadaTake 1 cup Moong dal . Wash it well and soak it in water for 2 to 3 hours.

    kanji vadaMaking :

    Put 4 tbsp finely grinded black mustard powder to the jar. Also add 1 tsp turmeric powder , 1 tsp red chili powder and ½ pinch asafoetida, 2 tsp salt and 2 tsp mustard oil.

    kanji vadaAdd a little water to the jar and mix the spices for 2 to 3 minutes. Then add 2 litre RO water to it and mix it well again .

    kanji vadaClose the lid of the jar and keep it in a hot place and stir it everyday. Within 3 days Kanji will become tangy. After 3 days of preparing the Kanji check it again.

    kanji vadaFor making the vadas , take 1 cup soaked Moong dal. Remove the extra water from it. Put the dal into the jar and grind it coarsely. Do not add water to it.

    kanji vadaOnce coarsely grinded and ready , place the dal in a bowl. Also add ½ tsp salt and ½ pinch asafoetida to the jar.

    kanji vadaWhisk the dal in the bowl well for 3 to 4 minutes until it turns puffy.

    kanji vadaPut a pan to heat and pour oil. Once the oil is hot enough, put one vada into oil to check. Vadas are frying means the oil is rightly hot.

    kanji vadaDrop as many vadas into oil as they fit in the wok. Fry until they are golden brown in color while flipping them with a slotted ladle.

    kanji vadaVadas are ready. Hold the ladle on the side of the wok so that the extra oil drains back. Take them out in a plate.

    kanji vadaPut the vadas in the Kanji for 30 minutes so that they absorb the Kanji. After dropping the vadas in kanji stir it once. It takes 5 to 6 minutes to fry vadas at once.

    kanji vadaServing :

    Vadas are puffed up and ready. Luscious Kanji vadas are ready to be served. Take out 3 to 4 vadas in a glass , add kanji to it. Mouth drooling Kanji is ready to be served.

    Suggestion :

    • You can make extra vadas and have them for chaat or as snacks too.
    • If you have not made vadas you can serve the kanji with boondi too. Add 1 to 2 tsp boondi too the kanji.
    • If you are using normal water then boil it ,cool it and repeat the process of making Kanji .
    Kanji vada | Rajasthani Kanji Wada kanji-vada
    Author: 
    Recipe type: Miscellaneous
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Ro water – 2 litre
    • Black mustard powder- 4 tbsp
    • Turmeric powder- 1 tsp
    • Red Chili powder- 1 tsp
    • Asafoetida – ½ pinch
    • Mustard oil – 2 tsp
    • Salt – 2 tsp ( or to taste )
    • For Vada :
    • Soaked Moong dal – 1 cup ( 180 grams )
    • Salt – ½ tsp ( or to taste )
    • Asafoetida – ½ pinch
    • Oil – For frying
    Instructions
    1. Take a glass container or a food grade plastic container washed and completely dried.
    2. Take 1 cup Moong dal . Wash it well and soak it in water for 2 to 3 hours.
    3. Put 4 tbsp finely grinded black mustard powder to the jar. Also add 1 tsp turmeric powder , 1 tsp red chili powder and ½ pinch asafoetida, 2 tsp salt and 2 tsp mustard oil.
    4. Add a little water to the jar and mix the spices for 2 to 3 minutes. Then add 2 litre RO water to it and mix it well again .
    5. Close the lid of the jar and keep it in a hot place and stir it everyday. Within 3 days Kanji will become tangy. After 3 days of preparing the Kanji check it again.
    6. For making the vadas , take 1 cup soaked Moong dal. Remove the extra water from it. Put the dal into the jar and grind it coarsely. Do not add water to it.
    7. Once coarsely grinded and ready , place the dal in a bowl. Also add ½ tsp salt and ½ pinch asafoetida to the jar.
    8. Whisk the dal in the bowl well for 3 to 4 minutes until it turns puffy.
    9. Put a pan to heat and pour oil. Once the oil is hot enough, put one vada into oil to check. Vadas are frying means the oil is rightly hot.
    10. Drop as many vadas into oil as they fit in the wok. Fry until they are golden brown in color while flipping them with a slotted ladle.
    11. Vadas are ready. Hold the ladle on the side of the wok so that the extra oil drains back. Take them out in a plate.
    12. Put the vadas in the Kanji for 30 minutes so that they absorb the Kanji. After dropping the vadas in kanji stir it once. It takes 5 to 6 minutes to fry vadas at once.

     

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