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YB WEB DESK. Dated: 11/30/2020 2:23:53 PM
Kanji Vada Recipe
Ingredients
• 2 Litre water
• 2 pinches of asafoetida
• 1 tsp turmeric powder
• 1/4 tsp red chilli powder
• 1 tbsp yellow mustard
• 1 tsp salt
• 1 tsp black salt
• 1 tbsp mustard oil
• For Vada:
• 100 gms moong dal
• to taste salt
• oil for frying
How to Make Kanji
Vada
1.Take water in a vessel
and let in simmer on
flame. After this let it
cool down and then
pour into glasses or
plastic container.
2.To it then add
asafoetida, turmeric
powder, red chilli powder,
yellow mustard,
salt, black salt and mix
everything really well.
3.Close the container
tightly with a lid and
keep aside for 3 days.
Stir the kanji everyday
with a clean and dry
spoon.
4.Kanji tastes great on
the fourth day when all
spices mix to the water.
Tangy-zingy and
yummy kanji is ready.
5.To make vadas, clean
moong dal thoroughly
and soak in water for 2
hours. Drain out the
excess water later.
6.Grind the soaked
moong dal in a mixture
jar coarsely. Take out
the dal in a mixing bowl
and add salt to it. Whisk
well.
7.Heat enough oil in a
wok or pan to deep fry
the vadas.
8.Pinch small ball from
the mixture and drop it
to the hot oil. Place 8 to
10 vadas in oil at a time
or as many as possible.
9.Now deep fry the
vadas till they get fluffy
and golden brown from
all sides.
10.Drain out the fried
vadas on paper kitchen
towels to remove excess
oil.
11.Soak these fried
vadas in lukewarm
water for 15 minutes
and then squeeze out
the excess water.