In the node detail page
- Duration: 30 minutes
- Serves: 2 to 4 people
Remember that the Kanji needs to be made well in advance so that all its flavours are released into the water. Also, the Vadas must come out soft, for which the dal paste should be whisked thoroughly.
- 4491 views
Kanji Vada is a Marwari delicacy that consists of moong dal wadas soaked in a tangy Kanji. It is usually savoured during the winter months. Kanji is a liquid extracted from black carrots and mustard.
- Green gram (moong dal) (2 cups)
- Ginger-green chilli (adrak-hari mirch) paste (1 tsp)
- Asafoetida (hing) (½ tsp)
- Salt (to taste)
- Fennel seeds (saunf) (½ tsp)
- Oil (for frying)
- Black mustard seeds (sarson), powdered (½ cup)
- Black salt (kala namak) (1 tbsp)
- MTR Lal Mirch Red Chilli Powder (2 tsp)
- Salt (to taste)
• The Kanji has to be prepared a few days in advance.
• Mix up all the ingredients for the Kanji in a paraat (big, flat plate with shallow edges) and then grind them into a fine powder.
• Now, dissolve the powder in a bowl containing about 1 litre of water.
• Cover and keep out in the sun for at least 2 days so that all the flavours come out and get mixed thoroughly.
• 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. Mix well.
• 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.
• Drain the Vadas on an absorbent paper and then transfer them into a bowl containing cold water.
• Drain and squeeze out all the water from the Vadas by lightly pressing each of them. Take good care that the Vadas do not break.
• Next, place the Vadas in the Kanji and allow them to soak for at least an hour.
• Serve as and when required.