Rajasthani Kanji Vada.
You can have Rajasthani Kanji Vada using 18 ingredients and 7 steps. Here is how you cook it.
Ingredients of Rajasthani Kanji Vada
- Prepare of Ingredients for the kanji.
- It's 1/4 teaspoon of mustard seeds(rai ka kuria).
- You need 1 tablespoon of black salt.
- It's 1/2 teaspoon of salt.
- Prepare 1/2 teaspoon of red chilli powder.
- Prepare 5 cup of water.
- It's 2 cups of yellow moong dal(soaked for 1 hours).
- Prepare of Ingredients for the vadas.
- It's 1 teaspoon of ginger,green chilli paste.
- Prepare 1/2 teaspoon of fennel seeds.
- Prepare 1/4 teaspoon of asafoetida.
- It's to taste of salt.
- You need as needed of oil(for deep frying).
- Prepare 1 teaspoon of red chilli powder.
- It's 1 teaspoon of kasoori methi.
- Prepare 1 teaspoon of Coriander powder.
- Prepare 1 teaspoon of Coriander seeds.
- Prepare 1/2 teaspoon of garam masala.
Rajasthani Kanji Vada step by step
- For the kanji combine all the ingredients Transfer to all the ingredients into a deep bowl, add 5 cups of water and mix well. Cover it with a lid and keep under sun light for 24 hours..
- For vada overnight-soak the moong dal. Drain out the water the following morning and grind the dal into a coarse paste by using very little water. Also add in the green chilli-ginger paste, saunf, hing and salt,garam masala,Coriander powder..
- Add Coriander seeds,red chilli powder kasoori methi,garam masala and 1 teaspoon hot oil mix well..
- Heat oil in a kadhai and plop small balls of this dough into it. Deep-fry the vadas till they have turned golden brown in colour..
- Drain the vadas on an absorbent paper and then transfer them into a bowl containing cold water..
- Drain and squeeze out all the water from the vadas by lightly pressing each of them. Next, place the vadas in the Kanji and allow them to soak for at least an hour..
- Place the vadas in the kanji and refrigerate it. Allow them to soak for at least 1 hour. Serve chilled..
