Easy Kanji Vada Recipe
Kanji Vada is a Rajasthani Recepi which is mainly prepared during the time of festivals. It's good fr an appetite when we consume a lot during festivals.
Ingredients for Kanji Vada:
For Kanji:
Red chilly powder - 1/2 tsp,
Mustard seed powder - 2 tbsp,
Turmeric powder - 1 tbs,
Asafetida (hing) - 2 pinch,
Rock salt - 1/2 tsp,
Salt according to taste,
Water – 2 liters (10 glasses),
For Vada:
Moong dal - 100 gram,
Salt - 1/4 tsp,
Oil for frying,
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How to Make Kanji Vada:
First of all wash the moong dal and soaked in a water for five hours. After soaking make a smooth paste in a grinder. Now separate the smooth paste in a big bowel and mixed it properly, till the paste gets so spongy.
To check that the paste is spongy or not, put a small quantity into the water, when the same float onto water there is no need of mixing more.
To check that the paste is spongy or not, put a small quantity into the water, when the same float onto water there is no need of mixing more.
Now the paste is ready for making vada. Into a deep frying pan put oil and get it hot, now with a big spoon pour the paste into hot oil and fry the vadas of equal size. After getting golden brown take out the vadas on the kitchen paper.
When you will prepare the all vadas, take a big pot in witch hot water is there. Put 1/2 tsp salt in the same water and soak all the vadas in the water. After 5 minutes take out the vadas and slightly press with both the palms.
When you will prepare the all vadas, take a big pot in witch hot water is there. Put 1/2 tsp salt in the same water and soak all the vadas in the water. After 5 minutes take out the vadas and slightly press with both the palms.
To Make Kanji:
In a big bowel take red chilly powder, turmeric, mustard seed, black salt, asafetida powder and acup of water, make mixture. Now add 2 lit. of water in the mixture. Add all the vadas in the same, steer it well.
Keep the bowel at hot place. In the hot season (at the time of holi) it will get bit citrus. Spices mixed in the water, will collect at the bottom of the bowel, so steer it twice in a day. This will helps in making yummy kanji.
After 2 days your delicious kanji vada is ready now. But in winters it will take more time. Take a small tip of saving your kanji vadas long, keep it in the fridge and use it for one week.
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