Kanji Vada Recipe
Kanji Vada is a traditional Rajasthani recipe that is generally prepared during Holi Festival.Kanji Vada improves the digestive system as it detoxifies the liver.It is a good source of protein as it is a combination of moong dal and urad dal.
Ingredients
For Vada
- 100 g Moong Dal
- 100 g Urad Dal
- ½ teaspoon Salt
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Cumin Seeds(Jira)
- 1 pinch Hing
- 1 teaspoon Oil
- 1 piece Green Chilli
- 1 inch Ginger
For Kanji
- 2 liters Water
- 2 tablespoon Rai Powder(Mustard Powder)
- 2 tablespoon Salt
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Hing
- 2 drops Ghee
- 1 pinch Hing
- 1 inch Charcoal(Optional)
Instructions
Method for Kanji
- NOTE:- Use of charcoal is optional. You can skip it
- Boil the 2 liters of water in a big bowl and let it cool down.
- Heat one charcoal piece on gas and place the heated charcoal in a small bowl.
- Now place the charcoal along the bowl in a pot or glass jar.
- Pour 2 drops of ghee and a pinch of hing over the heated charcoal piece.
- Cover the top of the pot or glass jar with a lid for 4-5 minutes to collect the fumes inside it.
- Remove tha lid and take out the charcoal after taking the fumes.
- Immediately transfer this cooled down water to the pot or glass jar and cover the jar with a lid for 5 minutes.
- Now add 2 tablespoon mustard (Rai) powder, 2 teaspoon salt, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, and 1 pinch hing in the water. Mix well.
- Cover the mouth of the jar with a muslin cloth or steel sieve.
- Keep this jar in a safe place for 3 days. Stir the water of the jar twice a day.
Method for Vada
- Soak moong dal and urad dal in water for 5-6 hours or overnight. The quantity of water should be thrice the quantity of dal.
- Wash the dal 4-5 times.Drain the water and add 1 piece of green chilli and 1-inch ginger.
- Place this mixture in a grinder or food processor and make the coarse batter(do not make a fine paste) without using water.
- Whisk the batter well until it is very light and fluffy.
- Add 1 teaspoon red chilli powder, 1 teaspoon cumin seeds, ½ teaspoon salt, 1 teaspoon warm oil, and ¼ teaspoon hing.
Testing the batter
- Take ½ glass of water and pour a droplet of the batter on the surface of the water.
- If this droplet swims on the surface, it means the batter is ready for the preparation of Vada.
- If the droplet dissolves in water, then whisk the batter again.Heat oil in a pan on a medium flame for frying the vada.
- Take some water in a big bowl. Also, place a small bowl near it.Dip the bottom(backside) of the small bowl in the water of the big bowl.
- Place one teaspoon of batter on this wet bottom of the small bowl.
- Give this batter the shape of vada and pour in hot oil in the pan and deep fry on low to medium heat until its colour changes to brown.
- Remove the vada from oil and keep it aside.
Soaking of vada
- Mix hing and salt in water.Pour vada in this water and soak for 10-15 minutes.
- Remove the vada from the water and press them lightly with your palm to remove the excess water.
- Soaking vada in kanji water for 4-5 hours before serving, enhances the taste of vada.
- You can also serve the kanji vada immediately if you do not want to soak it.Serve in a serving bowl.