Kanji vada is a very tasty drink and aids digestion. Tangy kanji vada comes to the rescue when you have eaten too many sweets on festivals and don’t feel like eating anything else. Kanji vada is though an unusual drink but it tastes super scrumptious and refreshing. It makes a perfect spring drink and I am sure everyone at your home will love drinking this soothing drink.
It is tasty and improves appetite. Kanji can be made at any time, especially on festivals. 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 and enjoy!
1. Take water in a vessel and place it on flame for simmering. When the water simmers take it off flame. Let the water cool down or you can use filtered water directly.
2. Take a sterilized container.
3. To it add asafetida, turmeric powder, red chili powder, yellow mustard, salt, and black salt.
4. Pour the water into the container and mix everything well.
5. Close the lid of the container and keep aside for 3 days. Don’t forget to stir with clean and dry spoon once in a day. Kanji is now ready and it tastes tangy, spicy and tasty. Now let us prepare the vadas for kanji.
6. Thoroughly clean green gram lentil first. Then wash and soak the lentil in water for 2 hours. Drain out the excess water from it and grind it little coarsely in a mixture grinder. Take out ground lentil in a bowl.
7. Add salt to it. Now whisk the dal till it becomes fluffy.
8. Heat some oil in a wok or a pan.
9. Make small vadas with hand and drop 8-10 vadas in oil at one time.
10. They will become fluffy rounds in oil. Turn sides and fry till they turn brown.
11. Take out the fried vadas on kitchen paper towels to remove excess oil. Fry all the vadas similarly.
12. Soak vadas in lukewarm water for 15 minutes. Drain water after 15 minutes. Vadas for kanji vada is now ready.
13. Pour kanji in 2 glasses and put 4-5 vadas in a glass and serve this tangy and refreshing kanji vada and enjoy.
You can also use boondi in place of vadas in kanji.
- Water – 2 liters (10 glasses)
- Asafetida – 2 pinches (optional)
- Turmeric Powder– 1 teaspoon
- Red Chili Powder – ¼ teaspoon
- Yellow Mustard – 1 tablespoon
- Salt – 1 teaspoon
- Black Salt – 1 teaspoon
- Mustard Oil – 1 tablespoon
- For Vada
- Green Gram (Moong dal) – 100 grams (1 teacup)
- Salt – to taste
- Oil for frying
- Take water in a vessel and let in simmer on flame. After this let it cool down and then pour into glasses or plastic container.
- To it then add asafoetida, turmeric powder, red chilly powder, yellow mustard, salt, black salt and mix everything really well.
- Close the container tightly with a lid and keep aside for 3 days. Stir the kanji everyday with a clean and dry spoon.
- Kanji tastes great on the fourth day when all spices mix to the water. Tangy-zingy and yummy kanji is ready.
- To make vadas, clean moong dal thoroughly and soak in water for 2 hours. Drain out the excess water later.
- Grind the soaked moong dal in a mixture jar coarsely. Take out the dal in a mixing bowl and add salt to it. Whisk well.
- Heat enough oil in a wok or pan to deep fry the vadas.
- Pinch small ball from the mixture and drop it to the hot oil. Place 8 to 10 vadas in oil at a time or as many as possible.
- Now deep fry the vadas till they get fluffy and golden brown from all sides.
- Drain out the fried vadas on paper kitchen towels to remove excess oil.
- Soak these fried vadas in lukewarm water for 15 minutes and then squeeze out the excess water.
- Place 4 to 5 vadas in one serving of kanji. Serve and enjoy this soothing and refreshing drink.
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