Kanji Vadas ( Rajasthani )


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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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Preparation Time: 
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Makes 6 servings
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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 hour 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

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. Grind the moong dal to a coarse paste without using water.
  2. Add the ginger-green chilli paste, fennel seeds, asafoetida and salt and mix well.
  3. Wet your hands, take 2 tbsp of the dal paste on your palm or on a sheet of wet plastic and shape into a 25 mm. (1") diameter circle.
  4. Repeat step 3 to make more 19 vadas.
  5. Heat the oil in a deep non-stick kadhi and deep fry the vadas, few at a time till they turn golden brown in colour from all the sides.
  6. Drain on an absorbent paper and keep aside.

How to proceed

  1. Soak the vadas in the water for approximately 1 hour. Drain and squeeze out all the water by pressing each vada gently between your palms.
  2. Place the vadas in the kanji and refrigerate it. Allow them to soak for at least 1 hour.
  3. Serve chilled.

Handy tip:

  1. During the cold weather, you need not refrigerate the kanji once it is made.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
2 reviews received for Kanji Vadas ( Rajasthani )

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 Reviewed By
Vinita_RajNovember 28, 2012

Moong dal vadas soaked in mustard based mixture and serve chilled.

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Reviewed July 29, 2014by loves cooking

traditional rajasthani recipe. Vadas dipped in spicy liquid make for a perfect snack. something that one would like to have in evening. the liquid is chatpata.

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Reviewed November 28, 2012by Vinita_Raj

Moong dal vadas soaked in mustard based mixture and serve chilled.

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