Kanji Vada


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This is a marwari delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day. Kanji vadas are a popular snack sold on the streets throughout Rajasthan. Chukandar (beetroot) kanji is also popular and is specially prepared for the festival of Holi. Instead of moong dal vadas, large chunks of beetroot are marinated in 'rai ka pani' or 'rai ka achaar' to give it a rich red colour. Serve plenty of kanji with the vadas so that you can enjoy a large sip of the kanji once the vadas are polished off.

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Soaking time:  1½ hours
Refrigeration time:  24 hours
Preparation Time: 
Cooking Time: 
Makes 6 servings
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Ingredients


For The Kanji
1/4 cup split mustard seeds (rai na kuria)
1 tbsp black salt (sanchal)
1 1/2 tsp chilli powder
salt to taste

For The Vadas (makes 20 Vadas)
2 1/2 cups yellow moong dal (split yellow gram) , soaked for 1 1/2 hours and drained
1 tsp ginger-green chilli paste
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
salt to taste

Other Ingredients
oil for deep-frying

Method
For the kanji

  1. Combine all the ingredients and blend in a mixer to a smooth powder.
  2. Transfer the powder into a deep bowl, add 5 cups of water and mix well. Cover it with a lid and refrigerate for 24 hours.

For the vadas

  1. Blend the moong dal in a mixer to a coarse paste without using any water.
  2. Add the ginger-green chilli paste, fennel seeds, asafoetida and salt and mix well.
  3. Wet your hands, take 1½ tbsp of the dal paste on your palm or on a sheet of wet plastic and shape into a 25 mm. (1") diameter circle. Drop it in hot oil and deep-fry on a medium flame till it turns golden brown in colour from all the sides. 2 to 3 vadas can be deep-fried at a time in one batch.
  4. Drain on an absorbent paper and soak the deep-freid vadas immediately in a bowlful of water for at least 1 hour. Drain and squeeze out all the water by pressing each vada gently between your palms.
  5. Repeat steps 3 and 4 to make more vadas. Keep aside.

How to proceed

  1. Place the vadas in the kanji and refrigerate it. Allow them to soak for at least 1 hour.
  2. Serve chilled.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 01 Apr 15 01:45 PM


Vada made from yellow moong dal are soft from inside and when dipped in the kanji it gets softer and taste really good.