Kanji Vada | Moong Dal Kanji Vada Recipe

Kanji Vada | Moong Dal Kanji Vada

  • Prep Time
    120 minutes
  • Cook Time
    10 Minutes
  • Difficulty Level
    Advanced

Kanji Vada | Moong Dal Kanji Vada is a 100 year plus old and traditional recipe.

Kanji Vada | Moong Dal Kanji Vada is an authentic Rajasthani dish. It is a summer special dish. In earlier days, the preparation use to require big earthern pots. This recipe illustrates, how to make your own batch of kanji vada, at the comfort of your home. The tips and suggestions will ease the method of preparation. This dish is tangy, delicious and it also aids in digestion. So, try this recipe this summer and let us know your feedback in the comment section.

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This recipe was prepared by a lovely Mom- Mridula Ameriya From Rajasthan

Tips and Suggestions by Mom Chef:-

  • The moong dal should be soaked for 2 hours before the preparation of the vada.
  • Half a teaspoon of salt should be added while grinding the mustard seeds to a powder.
  • Whisking the vada batter in one direction makes the vada fluffy.
  • The clay diya is used here for giving a smoky flavor to the kanji water.
  • This dish can be preserved for more than two days in a refrigerator and should be served chilled.

For more such exciting recipes like Kanji Vada | Moong Dal Kanji Vada, please click on the following links:

  1. Gulgule | Meethe Pue
  2. Rai Mirchi Achar | Stuffed Green Chilli Pickle
  3. Bajra Roti | Bajre ki Roti

Current Recipe Rating

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  • Recipe
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Ingredients

  • Water - 2 cups
  • Rai/Mustard seeds powder - 1 tablespoon
  • Salt - 1 tablespoon
  • Kala Namak/Black Salt - as per taste
  • Lal Mirch Powder/Red Chili Powder - 1/2 teaspoon
  • Ghee/Clarified butter - 1/2 teaspoon
  • Hing powder/Asafoetida powder - 1 pinch
  • Moong Dal/Green gram dal - 1 cup, soaked
  • Adrak/Ginger - 1 inch
  • Hari Mirch/Green Chili - 1
  • Oil - for frying

Instructions

  1. Boil about 2 cups of water and then allow it to completely cool down. Then transfer it to a bowl.
  2. To the water, add mustard seed powder, salt, black salt, and red chilli powder. Mix well with a spoon. The kanji water is ready.
  3. Take a small earthen pot/clay diya, heat it on a medium gas flame for a few seconds. Turn off the gas. Then add ghee and turn on the gas.
  4. Place a clean small glass in the middle of the kanji water bowl. As the ghee in the earther pot melts, add a pinch of hing powder.
  5. As soon as smoke comes out from the earthen pot, turn off the gas. Then place the earthen pot on the glass in the kanji water bowl and cover it with a plate. Keep aside.
  6. Clean the soaked moong dal, add ginger and green chilli and grind it to make a fine paste. To the ground paste, add a pinch of salt, hing powder, and a pinch of red chilli powder.
  7. Meanwhile, heat oil for frying. Whisk the batter in one direction. To test the hotness of oil, pour a small drop-like portion of the batter. If it gets surrounded by bubbles, it means that the oil is ready for frying the vada. Then pour small to medium-size portions of the batter with hands and fry them.
  8. Fry the vadas all over till they are golden in colour. Then take them out on a tissue paper to remove the excess oil. Make more vadas with the remaining batter.
  9. In a bowl, take water at room temperature and add some salt to it. To this water, directly add the freshly fried vadas. Once they get soaked, oil oozes out from them.
  10. Now, squeeze out the water from each vada with hands and transfer it to the kanji water bowl. Cover the kanji vada bowl and keep it aside for two days at room temperature. Serve after two days.
  11. The ‘Kanji Vada | Moong Dal Kanji Vada’ is ready to be served.
  • Servings : 10 to 12
  • Ready in : 130 minutes
  • Special Category : Vada
  • Recipe Type : Lunch, Snacks

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