by Tarla Dalal
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Added to 162 cookbooks
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This is a Rajasthani 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.
- Combine all the ingredients and blend in a mixer to a smooth powder.
- 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.
- Blend the moong dal in a mixer to a coarse paste without using any water.
- Add the ginger-green chilli paste, fennel seeds, asafoetida and salt and mix well.
- 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.
- 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.
- Repeat steps 3 and 4 to make more vadas. Keep aside.
- Place the vadas in the kanji and refrigerate it. Allow them to soak for at least 1 hour.
- Serve chilled.
Nutrient values (Abbrv) per serving
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