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Kanji Vadas
Tarla Dalal
29 June, 2016
Table of Content
Tags
Preparation Time
2 Mins
Cooking Time
15 Mins
Total Time
17 Mins
Makes
6 servings
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
- 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.
Kanji Vadas recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 220 cal |
| Protein | 15.5 g |
| Carbohydrates | 37.9 g |
| Fiber | 5.2 g |
| Fat | 0.8 g |
| Cholesterol | 0 mg |
| Sodium | 17.2 mg |
Click here to view Calories for Kanji Vadas
The Nutrient info is complete
Vinita_Raj
June 10, 2021, 7:49 p.m.
Moong dal vadas soaked in mustard based mixture and serve chilled.
Shaila
Sept. 6, 2014, 12:35 p.m.
Shaila
Sept. 5, 2014, 4:26 p.m.
Shaila
Sept. 5, 2014, 1:50 p.m.
