Kanji Vadas

by Tarla Dalal

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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.

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Kanji Vadas recipe - How to make Kanji Vadas

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Soaking time: 1½ hours Refrigeration time: 24 hours Preparation Time: 2 mins Cooking Time: 15 mins Total Time: 145724 hours 17 minutes 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

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.

For the vadas

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.

How to proceed