Kanji Vada Recipe
Kanji vada is a delicious and healthy Indian snack that everyone can enjoy. It is easy to make and can be stored in the refrigerator for a few days. With the right ingredients and tips, you can make the
Ingredients
To make Vada
- 1/2 cup urad dal
- 1/2 cup moong dal
- 1 tablespoon cumin seeds
- 1 teaspoon red chili powder
- 1/4 teaspoon asafoetida
- Salt to taste
- Oil for frying
- 2 tablespoons cilantro or coriander
For Kanji:
- 1.5 tablespoon mustard seeds
- 1/2 tablespoon rai
- 8 cups water
- 1 tablespoon red chili powder
- 1/4 teaspoon turmeric
- 1 teaspoon salt
Instructions
How To Make Kanji
- To make the kanji, mix mustard seeds and water in a jar or container. Cover it with a muslin cloth and leave it in a warm place for 3-4 days to ferment.
- After 3-4 days, the kanji should have a tangy and sour flavor. Add red chili powder and salt to the kanji and mix well.
- To serve, take the soaked vadas out of the water and place them in a serving dish. Pour the kanji over the vadas and garnish with chopped cilantro.
- Kanji vada is best served chilled. You can store any leftover kanji in the refrigerator for up to 2-3 days.
To make the vada, soak the urad dal and moong dal in water for 3-4 hours.
- Drain the water and grind the dal into a smooth paste. Add cumin seeds, red chilli powder, asafoetida powder, and salt to the paste and mix well.
- Heat oil in a deep pan for frying.
- Take small portions of the dal paste and shape them into small rounds. Gently drop them into the hot oil and fry until golden brown. Repeat until all the dal paste is used up.
- Once the vadas are fried, soak them in water for 10-15 minutes to soften them.
- Enjoy your delicious and tangy Kanji Vada!
Video
Nutrition
Calories: 103kcalCarbohydrates: 12gProtein: 6gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 0.1mgSodium: 241mgPotassium: 30mgFiber: 3gSugar: 0.4gVitamin A: 94IUVitamin C: 1mgCalcium: 22mgIron: 2mg
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