How to Make Delicious Kanji Vada

Kanji Vada.

You can have Kanji Vada using 16 ingredients and 20 steps. Here is how you cook that.

Ingredients of Kanji Vada

1. Prepare 2-3 of charcoals.
2. It's 1/4 teaspoon of ghee.
3. You need 1 of small pinch of hing.
4. It's 1 of small pinch of red chilli powder.
5. Prepare 2 tablespoon of rai powder (mustard).
6. You need 1 1/2 teaspoon of chilli powder.
7. Prepare 1 tablespoon of salt or to taste.
8. You need 2 litres of drinking water.
9. You need 1 cup of moong dal soaked (split moong beans).
10. It's 2 of green chillies chopped.
11. Prepare 1 tablespoon of ginger chopped.
12. Prepare 1 tablespoon of coriander chopped.
13. It's 1/2 teaspoon of saunf (fennel seeds).
14. You need 1/4 teaspoon of red chilli powder.
15. It's 1 pinch of hing (asafoetida).
16. It's 1 teaspoon of salt or to taste.

Kanji Vada step by step

1. Take a large container, approximately 4 to 5 litres capacity. Wash and dry it, set aside..
2. Heat the charcoal on the flame till it becomes red. Now place a steel bowl in the container, keep the hot charcoal in it, drizzle the ghee, sprinkle hing and chilli powder on the charcoal and close the lid for fuming the container. Set aside for ½ an hour..
3. Open the lid of the container and take out the bowl with charcoal..
4. Pour 2 litres of drinking water in this container..
5. Add the rai powder, chilli powder and salt and give a good stir..
6. Close the lid and set aside to fermentate for 12 to 24 hours..
7. Wash and soak the dal for 3 to 4 hours.
8. Drain the water completely from the dal..
9. Grind to a paste along with ginger and green chilli, without adding water..
10. Transfer this in a bowl, add sauf, chilli powder, hing, salt, coriander and 1 tablespoon of atta and mix well. Stir for 5 minutes for the dal to become light and fluffy..
11. Take a square piece about 3 to 4 inches of butter paper/ parchment paper..
12. Apply water on it, place a teaspoon of dal mixture and flatten to a round with slightly wet fingers..
13. Now by lifting the paper transfer the flatten dal vada on your fingers and gently drop it in hot oil. You can add 1 teaspoon more of atta to the dal paste to make it firm if you are not able to shape the vada..
14. Fry on medium heat on both the sides till golden brown. The vada will fluff up if you gently press with the back of the slotted spoon. Fry all the vadas similarly..
15. Drain and soak in salted water for 10 minutes. This is done to remove the oil..
16. Squeeze out the water from the vadas by gently pressing between your palms..
17. Add to the prepared kanji and gently give a stir..
18. Cover with a muslin cloth and place the lid on top, taking care not to close it completely..
19. Set aside for 12 hours for the flavours to infuse. Give a gentle stir once or twice..
20. Serve with a sprinkle of chat masala or a dash of lemon juice..