Kanji Vada Recipe

November 1, 2017 Food 0

Basically this recipe belongs to Rajasthan (India) but as we know people travels from one place to another so as their recipes. I found this recipe in the cook book of my mother in law, she prepare this recipe as an appetizer during festive season, as we all know during festival we have innumerable choices of food, so this kanji vada will help relieving stomach and even digest the food. Few ingredients may be added or discarded as per one’s choice, but main ingredient is asafoetida and black mustard seeds, also 3 days prior we have to prepare kanji so that proper tanginess can be maintained, and vada will be added on the same day of serving the recipe. Let’s learn step by step process to prepare this recipe.

Kanji Vada Recipe

  • 1 cup Moong Dal (Lentil)
  • 1 cup Mustard Oil (For frying)
  • 1 Pinch Asafoetida
  • 1 tbsp Chat masala and Roasted Cumin Powder
  • 1 tsp Black Salt
  • 1 tbsp Black Mustard Seeds
  • 1 tsp Salt
  • 1 tbsp Kashmiri mirch powder
  • 1 Litre Water
  • 1 tsp Turmeric powder ad coriander powder (This is optional)
  1. Heat a pan or griddle and put a pinch of asafoetida.
  2. When flavor starts emitting then cover it with a container in which we are going to prepare kanji water.
  3. Put it upright down and cover the container with lid so that aroma can not escape.
  4. In a grinding jar add black mustard seeds and grind them in a fine powder.
  5. Add water in the container which is being smoked with asafoetida and mix sea salt into it.
  6. Add black salt in the same container and mix it well.
  7. Add black mustard powder and mix it well.
  8. Add other spices like chat masala, turmeric powder and red chili powder, put it aside for 3 days.
  9. It will look exactly the same as shown in the image.
  10. Strain the kanji water in another container.
  11. Grind moong lentils and add ginger garlic paste, chopped green chilies, black and sea salt and mix them to prepare vada.
  12. Heat oil and fry vada as shown in the image.
  13. Remove it from oil and put it inside kanji water.
  14. Serve it by sprinkling chat masala powder.

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