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Kanji Vadas

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Tarla Dalal

 29 June, 2016

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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.
Preparation Time

2 Mins

Cooking Time

15 Mins

Total Time

17 Mins

Makes

6 servings

Ingredients

For The Kanji

For The Vadas (makes 20 Vadas)

Other Ingredients

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.

Kanji Vadas recipe with step by step photos

Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
Energy220 cal
Protein15.5 g
Carbohydrates37.9 g
Fiber5.2 g
Fat0.8 g
Cholesterol0 mg
Sodium17.2 mg

Click here to view Calories for Kanji Vadas

The Nutrient info is complete

Your Rating*

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Vinita_Raj

June 10, 2021, 7:49 p.m.

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

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Shaila

Sept. 6, 2014, 12:35 p.m.

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Shaila

Sept. 5, 2014, 4:26 p.m.

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Shaila

Sept. 5, 2014, 1:50 p.m.

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