Kanji Vada Recipe (In an easy way)

July 25, 2019 Food 0

Knji vada is a recipe which is generally served during the festive session, it aids in digestion and hence improves the appetite, it is a very famous street food of Gujarat and Rajasthan (India). This drink consists of several tangy delightful spices which act as a detoxifying agent and hence relives liver.
 
It consists of small moong dal vadas drenched in tangy mustard flavoured fermented liquid called Kanji. Commonly, the Kanji or the ‘Rai ka paani’ needs to be prepared a day in advance to get a slightly tangy taste due to the fermentation. The soft yet crunchy fried vadas are dipped into the kanji the next day just before serving.

 

Kanji Vada Recipe

  • 1 Cup Soaked mung beans or lentils as per your choice
  • 2 tbsp Brown mustard seeds
  • 1 Piece Charcoal
  • 1 tsp Asafoetida
  • 1 tbsp Black salt
  • 1 tsp Rock salt
  • 1 tsp Red chilli powder
  • 1 tsp Turmeric powder
  • 1 tsp Chat masala powder
  • 1 tsp Ginger and green chilli paste
  • 1 tsp Clarified butter

  1. Select the jars as per your choice I would recommend glass jar for this recipe. One day before the preparation wash it with warm water and then dry it.



  2. Take banarashi rai or brown mustard seeds, if not available then use black or yellow mustard seeds but brown mustard seeds will add more flavour to this recipe, grind the seeds.



  3. In the jar place a small plate.



  4. Heat a charcoal piece.



  5. Place that into the jar.



  6. Add a pinch of asafoetida.



  7. Adding clarified butter into the jar it will start emitting fumes.



  8. Cover the lid and let it rest for a few minutes so that it grasps the smokey delight.



  9. Heat 4 cups of water and turn it into three cups of water and let it cool down.



  10. Transfer cold water into the jar.



  11. Add mustard powder into the jar.



  12. Add 1 pinch of asafoetida into the jar.



  13. Add 1 tbsp of black salt into it.



  14. Add 1 tsp of rock salt.



  15. Add 1 tsp of red chilli powder.



  16. Add 1 tsp of turmeric powder into it.



  17. Add chat masala powder into it.



  18. Use a traditional grinder.



  19. Cover the lid and let it bask under the sunlight so that it can get fermented.



  20. Grind the soaked moong beans.



  21. Add ginger & green chilli paste, salt, chat masala and turmeric powder.



  22. Heat oil into the wok.



  23. Put the vada shapes into the wok and fry it.



  24. When it turns golden in colour.



  25. Put it aside.



  26. Serve it with kanji.



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